Rigatoni with Cavolo Sauce | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Rigatoni with Cavolo Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Maldon Salt; Organic Lemon; Rigatoni - 16oz - Good & Gather™; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Busseto Foods Pancetta, Diced; pasta water; Spicely Organics Black Pepper, Ground, Organic; Organic Basil Leaf Cut and Sifted; Motley Mixed Kale; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Organic Minced Garlic

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Rigatoni with Cavolo Sauce

Serves 410 mins prep25 mins cook

A delicious pasta dish combining rigatoni with a flavorful cavolo sauce made from kale, garlic, and Parmigiano Reggiano, topped with crispy pancetta.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tsp salt

lemon

oz rigatoni

oz pancetta

cup pasta water

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

bunch basil leaves

bunch kale

Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

oz parmigiano reggiano

clove garlic clove

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Instructions

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.

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