Macaroni in a Creamy Tomato Sauce
with Pancetta and Spinach
Everyone knows that in order to make great pasta, you’ve got to make a great sauce, too. But while the pasta part is a cinch for anyone who can boil water, the sauce part requires a bit more strategy. Luckily, we’re here to lead the way: we’re making a tomato cream sauce that’s as timeless as can be, thickening it with a roux (that’s a fancy term for a flour and butter base). It clings to macaroni's curves, giving you tangy, dairy-rich goodness with each bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 clove
Garlic
¼ ounce
Parsley
12 ounce
Macaroni Pasta
(Contains Wheat)
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 ounce
Pancetta
2 tablespoon
Flour
(Contains Wheat)
2 cup
Milk
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
1 box
Crushed Tomatoes
5 ounce
Spinach
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Mince or grate garlic. Roughly chop parsley. Once water is boiling, add macaroni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
Place 1 TBSP butter in a small bowl. Microwave on high until melted, about 20 seconds. (TIP: Alternatively, melt butter in a small pan.) Add panko and half the parsley to bowl and stir to combine. Season with salt and pepper.
Heat a drizzle of oil in a large, tallsided pan over medium-high heat (use an ovenproof pan if you have one). Add pancetta and cook, tossing, until crisp, 4-5 minutes. Transfer to a paper-towel lined plate with a slotted spoon, keeping as much oil in pan as possible.
Lower heat under pan to medium. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until it loses its raw smell, about 1 minute. Slowly pour in 2 cups milk (we sent more), whisking vigorously to incorporate. Bring to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat, then add Parmesan and stir until melted.
Add tomatoes and spinach to pan. Stir to wilt spinach (if leaves do not wilt, return pan to medium heat). Season with salt and pepper. Stir in drained macaroni, pancetta, and remaining parsley. Season with salt and pepper. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.)
Sprinkle crust mixture over top of pasta. Broil or bake until crust is golden, 2-3 minutes. Divide pasta between plates and serve.
