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Rigatoni with Spinach and Pink Cream Sauce Recipe

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This recipe for Rigatoni with Spinach and Pink Cream Sauce is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half medium onion, diced;
Olive oil;
4 cloves garlic minced;
1 cup cubed pancetta;
2 (28 ounce) cans crushed tomatoes;
Salt and pepper, to taste;
¼ cup of chopped fresh basil;
1 pound rigatoni;
1 ¼ cups heavy cream;
½ cup grated Pecorino Romano cheese, plus more for garnish;
1 cup shredded mozzarella;
1 bag of fresh spinach, washed;
Whole basil leaves for garnish.
Directions:
Directions:
1. Film a saucepan with olive oil and sauté onion over medium heat for 5 minutes. Add garlic and pancetta. Cook for a few minutes and add crusted tomatoes. Add salt, pepper and fresh basil and bring it to a boil for about 5 minutes. Lower heat and cook for another 5 minutes.
2. Meanwhile, cook rigatoni according to package directions. In a separate saucepan simmer spinach in a little water until cooked.
3. Add heavy cream, ½ cup grated Pecorino Romano cheese and mozzarella to the tomato sauce and simmer a few more minutes. Remove from heat and stir in cooked, drained spinach.
4. Drain the rigatoni and add to tomato-spinach pink sauce. Garnish each plate with grated Pecorino Romano Cheese and top with a fresh basil leaf.
Number Of Servings:
Number Of Servings:
6

 

 

 

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