Pork Noodle Soup with Broccoli Rabe and Fennel

Heat one tablespoon olive oil in a large pot over medium-high heat. Add pork and season with salt and pepper. Cook, resisting the urge to break it up too much at first. As it browns, break it up into small pieces; some of the pork will get very small (these will get very brown and crispy) and some will stay larger in sausage-like clumps (these will stay tender and juicer). Once the pork is about 80% browned to your liking, about 8–10 minutes, add the garlic. Continue cooking until the pork is well browned throughout and the garlic is softened and starting to brown around the edges, another 4–5 minutes.

Add the fennel seed and crushed red pepper flakes. Give it a stir to toast the spices in the pork fat, cooking a minute or two. Add the chicken broth (or the water and Better than Bouillon), season with salt and pepper and bring to a simmer.

Meanwhile, cook pasta in a medium pot of salted water until just before al dente (it’ll continue to cook in the soup, but good to give it a head start. I don’t love cooking raw pasta in the soup, makes the broth too starchy/cloudy).

Once the soup has simmered a few minutes, add the broccoli rabe and the pasta, stirring to wilt the rabe. Simmer another 5–8 minutes or so, until the rabe is tender and the flavors have mingled appropriately. Season with salt, pepper and more crushed red pepper flakes if you like.

To serve, ladle into bowls and top with tons of cheese. Sometimes I squeeze lemon over, but not always (doesn’t need it, but it can be nice).