One-Pot Brothy Pasta with Rapini

Red onion and red pepper flakes sizzle in olive oil until fragrant, a little rosemary goes in, and then a heap of rapini softens down in about 1 cup of broth. Once it cooks down, add your pasta straight to the pot with about 5 cups of broth or water. Stir occasionally and cook until the pasta is al dente and the broth has turned silky. Take it off the heat, stir in a handful of Parm, and let it sit for 10 minutes before serving — the starches thicken slightly, the flavors settle, and it becomes the coziest in-between of soup and pasta.