Nick’s Pick | Pancetta Rigatoni in Rosée Sauce
with Mushrooms & Broccoli
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We’ll get you to the table on time. This pasta picker upper makes short work of the supper rush with a few select moves. It’s a pleasure to see pancetta crisp up in a pan, and adding some garlic in at the end complements the salty with the savoury. Streamline the process by boiling up broccoli with your tubes of rigatoni. Toss it all together with sautéed mushrooms in a creamy rosée sauce, and grab a fork.
We will send you:
- 85g Pancetta
- 15ml Minced garlic
- 170g Mushrooms
- 200g Broccoli florets
- 225g Rigatoni
- 100ml Tomato sauce
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Large high-sided pan
Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
8 g
Sodium
1290 mg
Total Carb
105 g
Sugars
11 g
Protein
31 g
Fibre
9 g
Preparation
Boil the pasta & broccoli
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 11 min., until al dente. In the final 3 min., add the broccoli (halve if large). Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 3 to 5 min., until golden brown and crispy. Add the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Sauté the mushrooms
Meanwhile, thinly slice the mushrooms. In a large pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 5 to 7 min., until beginning to brown; season with S&P.
Make the sauce & combine the pasta
To the pan of pancetta, add the mushrooms, tomato sauce, cream, spices and ⅓ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened. Add the pasta and broccoli. Cook, stirring frequently, 1 to 2 min., until coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
