Spicy Broccoli Raab and Gemelli Recipe | Vegetarian Times Skip to main content

Spicy Broccoli Raab and Gemelli

Sicilians’ taste for spicy sauces comes from Arab influences, notes Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily.



Ingredient Line: 
8 oz. gemelli pasta
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1 small bunch broccoli raab, cut into 2-inch pieces (6 cups)
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1 15.5-oz. can chickpeas, rinsed and drained
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3 Tbs. olive oil
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⅓ cup dried currants or golden raisins
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4 cloves garlic, minced (4 tsp.)
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¼ tsp. red pepper flakes
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⅓ cup shelled roasted pistachios, coarsely chopped
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2 Tbs. Marsala wine, optional


1. Cook gemelli according to package directions until al dente.

2. Blanch broccoli raab in pot of boiling salted water 2 minutes. Drain.

3. Heat large skillet over medium-high heat. Add chickpeas and oil, and cook 2 minutes, or until chickpeas start to pop. Add currants, garlic, red pepper flakes, and broccoli raab; cook 3 to 4 minutes, or until broccoli raab is tender.

4. Drain gemelli, and transfer to serving bowl. Add broccoli raab mixture, pistachios, and Marsala wine (if using).

Nutrition Information: 

12 g
Total Fat: 
11 g
Saturated Fat: 
2 g
49 g
0 mg
197 mg
7 g
9 g
Serves 6

Comments on this Recipe

sounds good

I have been trying to find a replacement for one of our favorite pasta dishes, which is made with bacon, broccoli and pasta. The store didn't have any broccoli raab so I substituted broccoli florets and followed the directions as written. This was a very satisfying and delicious dish. It fits in with the vegan whole foods diet we are trying to adopt. My husband thought it was really good, and he loves the bacon version. I would recommend this dish.

Nice idea but too dry.

I added a vinaigrette dressing to this when the food was hot, and it really made it good. The original ingredients suited my tastes, but the finished product was too dry. I also used quinoa pasta.

My husband and I both thought this was absolutely delicious! A great combination of salty and sweet, it hit all the right taste notes. Plus it is super nutritious and hardly takes any time to cook! I added some vegetable broth with the broccoli which added some needed moisture. I also increased the crushed red pepper.