Rigatoni with Cavolo Sauce
Serves 4
10 mins prep
25 mins cook
35 mins total
A delicious pasta dish combining rigatoni with a flavorful cavolo sauce made from kale, garlic, and Parmigiano Reggiano, topped with crispy pancetta.
0 servings
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1: Remove kale stems and place kale in salted boiling water for two minutes; transfer to an ice bath. 2: Boil rigatoni in the same salted water until al dente. 3: Cook pancetta until crispy and set aside on a paper towel. 4: To make the sauce, squeeze water out of kale and add to a blender along with garlic, Parmigiano Reggiano, basil, olive oil, pasta water, lemon juice and zest, salt, and pepper; blend until smooth. 5: Mix rigatoni into the sauce as you add more pasta water if needed. 6: Serve with pancetta on top, extra Parmigiano Reggiano, and a drizzle of olive oil.
