Skewer-Free Kabobs with Grilled Chicken, Charred Veggies & Yogurt Drizzle
Juicy grilled chicken, smoky summer veggies, herbed rice, and a chilled yogurt drizzle—this skewer-free bowl is everything you love about kabobs, no sticks required.
Mezze Maniche with Roasted Red Pepper, White Beans, Broccoli Rabe & Pecorino Romano
This rustic pasta recipe features Rancho Gordo Mezze Maniche with creamy white beans, roasted red peppers, bitter broccoli rabe, and Pecorino Romano. Finished with toasted almonds for the perfect cozy dinner.
Mezze Maniche with Roasted Red Pepper, White Beans, Broccoli Rabe & Pecorino Romano
A cozy, pantry-powered pasta that brings rustic Italian flavor with Rancho Gordo soul.
The Backstory
This dish was born from the leftovers in my fridge—but it eats like something out of a trattoria. Rancho Gordo alubia blanca beans meet Rancho Gordo Mezze Maniche pasta in a savory-sweet-bitter combo that absolutely bangs. Roasted red peppers bring the smoky sweetness, broccoli rabe adds that signature bite, and grated Pecorino Romano ties it all together with salty funk. Add a golden sprinkle of toasted almonds for crunch and it’s full-blown comfort food.
Ingredients
- 8 oz Rancho Gordo Mezze Maniche (or other short pasta)
- 2 roasted red peppers, sliced
- 1 bunch broccoli rabe, blanched and chopped
- 1/4 tsp red chili flakes
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
- 1/4 cup toasted slivered almonds
- 1/2 cup freshly grated Pecorino Romano
- Optional: lemon zest or a splash of balsamic vinegar
Instructions
1. Toast the almonds
Dry-toast the almonds in a skillet over medium heat until golden. Set aside.
2. Boil the pasta
Cook Mezze Maniche in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Start your sauce
Heat olive oil in a large skillet. Add roasted garlic and chili flakes. Once fragrant, stir in roasted red peppers.
4. Beans + greens
Add beans with a splash of pasta water. Let it simmer and mash a few beans to thicken the sauce. Stir in broccoli rabe and cook everything together for 2–3 minutes.
5. Finish it off
Add the pasta to the skillet. Stir in grated Pecorino Romano and a bit more pasta water to make it glossy and saucy. Season with salt and pepper to taste.
6. Serve it right
Spoon into bowls. Top with toasted almonds, lemon zest, or a splash of balsamic if you want to brighten it up.
Pro Tips
- Don’t skip the toasted almonds—they’re the sleeper hit.
- Serve with crusty bread to mop up every last bit.
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