Rigatoni Alla Gricia
with Bacon and Broccolini- Wheat
- Milk
- Sulphites
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
Ingredients: Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Broccolini • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Shallot • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate).
Ingredients
170 g
Rigatoni
(Contains: Wheat)
100 g
Bacon Strips
170 g
Broccolini
56 mL
Cream
(Contains: Milk)
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
20 g
Roasted Garlic Puree
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil.
- Add rigatoni. Cook uncovered for 12-14 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter. Stir to coat.
- Meanwhile, quarter mushrooms.
- Trim ends off broccolini, cut into 1-inch pieces, cutting any larger stalks in half lengthwise, leaving thinner stalks whole.
- Halve, peel, then finely chop shallot.
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
- Heat the pan with reserved fat over medium-high.
- When hot, add mushrooms and broccolini. Cook for 4-5 min, stirring often until veggies are golden and tender.
- Add shallots. Cook for 2-3 min, stirring often until softened.
- Add cooking wine, cream, reserved pasta water, roasted garlic puree, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) pepper. Cook for 2-3 min, stirring often until sauce reduces slightly.
- To the pot with rigatoni, add sauce, half the Parmesan cheese and half the bacon. Toss to combine.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan cheese and bacon over top.
