Rigattoni Recipe
artichoke, pancetta and parmigiano (can be made gf & df)
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 2
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- 3
Add Garlic and Artichokes
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then, add the chopped artichoke hearts and stir to combine, cooking for another 3-4 minutes.
- 4
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the pancetta and artichokes. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- 5
Add Parmesan and Season
Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until the cheese is melted and the pasta is well coated.
- 6
Garnish and Serve
Serve the rigatoni hot, garnished with fresh parsley. Enjoy!
