Rigatoni “a la Vodka”
with Pancetta, Spinach, and Herby Breadcrumbs
Okay, so there’s technically no vodka in this recipe, but that can be our secret. The combination of creamy tomato sauce and salty pancetta is flavorful enough without it! Serve straight from the skillet for a way easier cleanup.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Rigatoni Pasta
(Contains Wheat)
4 clove
Garlic
¼ ounce
Parsley
4 ounce
Pancetta
½ cup
Parmesan Cheese
(Contains Milk)
2 tablespoon
Flour
(Contains Wheat)
1 box
Crushed Tomatoes
5 ounce
Spinach
2 box
Milk
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the parsley. Add the pasta to the boiling water. Cook 9-11 minutes, until al dente. Drain.
Heat a drizzle of oil in a large tall-sided pan over medium-high heat. Add the pancetta to the pan. Cook, tossing, for 4-5 minutes, until crispy and golden brown. Remove the pancetta with a slotted spoon, reserving the oil. Place onto a paper towel.
Heat the same pan over medium heat. Add the garlic to the reserved pancetta oil. Cook 30 seconds, until fragrant. Whisk in the flour, and cook another 1 minute. Slowly whisk in the milk, adding a little bit at a time, until fully incorporated. Bring to a boil. Cook 1-2 minutes, until thickened. Remove from heat, and stir in the parmesan. Once melted, stir in the tomatoes and spinach to wilt. Season generously with salt and pepper. TIP: If the sauce isn’t hot enough to wilt the spinach, return pan to medium heat.
Preheat the broiler to high or the oven to 500. Melt 1 Tablespoon butter in the microwave (or a small pan). Toss the panko and half the parsley into the melted butter. Season with salt and pepper.
Broil the pasta: Toss the pasta, pancetta, and remaining parsley into the sauce. Season with salt and pepper. Sprinkle the panko mixture over the pasta. Transfer to the oven to broil 2-3 minutes, watching carefully, until golden brown.
Finish: Serve the rigatoni “a la vodka” straight out of the pan and enjoy!
