Broccoli Rabe, Feta and Mint Pasta | Williams Sonoma

Ingredients

• 1 Tbs. olive oil<br>
• 2 oz. pancetta, chopped (optional)
• 1 yellow onion, finely chopped
• 2 large pinches of red pepper flakes
• 1 can (28 oz.) Italian tomatoes, preferably San Marzano<br>
• Coarse kosher salt and freshly ground black pepper, to taste
• 2 bunches broccoli rabe, about 1 3/4 lb. total, cut into 1-inch pieces<br>
• 14 1/2 to 16 oz. rotini pasta, preferably multigrain<br>
• 1/4 cup chopped fresh mint
• 3/4 cup crumbled feta cheese