Rigatoni with Pancetta and Kale
Lacinato, also known as Tuscan Kale gives this rigatoni dish a rustic feel. Roughly cut as you would for Ribollita, it also adds a nice heartiness. Combined with the comfort of Gruyere cheese, heavy cream and pancetta this is a perfect rainy day dish with a nice warm loaf of your favorite Italian bread. And a glass of wine. Better still it is an easy pasta dish that can be ready in 30 minutes, perfect for a weeknight meal. And, kale is loaded with vitamins and nutrition. Of course, pasta dishes like this always support additions like diced rotisserie chicken or zuchinni. I also wrote a kid friendly version of this recipe that utilizes everyday ingredients.
- 8 ounces lacinato kale, roughly chopped
- 8 ounces rigatoni
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 cloves garlic, chopped
- 4 ounces Gruyere cheese, shredded
- 8 ounces heavy cream
- 8 ounces whole milk
- 2 tablespoons sundried tomato, julienne (I used oil packed sundried tomatoes, if the tomatoes are dried, use about half this amount.)
- 1/2 teaspoon red pepper flakes
- 1 pinch nutmeg
- To prepare
Bring 2 quarts of salted water to boiling.
Cut kale in 2 inch pieces, or to your preference.
Place rigatoni in boiling water, after pasta has cooked for for 4 minutes add kale to the pot. Continue to cook for another 7 minutes or until pasta is a little firmer than al dente'. The pasta will be simmered in the sauce later.
Pour pasta and kale in a colander to drain and return empty pot to stove.
Heat pot on medium heat.
Add olive oil. Add pancetta to pan and saute' , covered, until it begins to brown.
Add garlic and stir for about 1 minute, then add red pepper flakes.
Add kale and pasta to pot and stir to coat with fats. Saute' about 2 minutes.
Add sundried tomato and stir in heavy cream, milk, and gruyere cheese.
Simmer on low heat, stirring lightly, for several minutes until sauce thickens and pasta reaches desired doneness.
Finish with a pinch of nutmeg and adjust seasoning. Serve immediately.