15 Min Meal
Pancetta & Mushroom Pasta
with Garlic Tomato Sauce & Pre-Cooked Rigatoni
15 min
In this creamy pasta, delightfully salty pancetta, earthy mushrooms, and tubular rigatoni simmer in a simple, garlicky tomato sauce. A swirl of crème fraîche provides cooling contrast to the extra kick of heat from Calabrian chile paste.
$12.09/serving
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Details
In this creamy pasta, delightfully salty pancetta, earthy mushrooms, and tubular rigatoni simmer in a simple, garlicky tomato sauce. A swirl of crème fraîche provides cooling contrast to the extra kick of heat from Calabrian chile paste.
Nutrition
660 Cal/serving
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Ingredients
3 oz
Diced Pancetta
10 oz
Cooked Rigatoni Pasta
3 oz
Baby Spinach
4 oz
Mushrooms
2 tbsp
Tomato Paste
1 ½ tsp
Calabrian Chile Paste
3 tbsp
Roasted Garlic Pesto
2 tbsp
Crème Fraîche
¼ cup
Grated Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
1 OF 3
step 1
Prepare the ingredients & cook the pancetta
Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
Instructions
step 1
Prepare the ingredients & cook the pancetta
Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
step 2
Make the sauce
Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mushrooms are slightly softened and the pancetta is cooked through. Carefully add the tomato paste, garlic pesto, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.
step 3
Finish the pasta & serve your dish
Add the pasta, spinach, and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or the spinach is wilted and the pasta is heated through. Turn off the heat. Stir in the crème fraîche until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
Pancetta & Mushroom Pasta
with Pancetta
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