Easy

Rigatoni with creamy pancetta sauce

Name: Rigatoni with creamy pancetta sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g Rigatoni; 200 g Seasoned pancetta (diced); 20 g Plain flour; 500 ml Water (hot, for the sauce); 30 g Tomato purée; 60 g Parmesan cheese (finely grated); 9 g Garlic (3 cloves); 4 g Hot paprika; 7 g Honey; 4 g Salt; 1 g Black pepper

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Rigatoni, Plain flour. Milk: Ingredient to check: Parmesan cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Rigatoni coated in a light pancetta, tomato and paprika sauce, finished with Parmesan.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

2.384 kcalwhole recipe

596 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Pasta 30 to 60 minutes Italian

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

PastaMain course

Meal

Lunch

Preparation

SautéingBoiling

Appliances

Frying panCasserole

Cuisine

Italian

Season

AutumnWinter

Occasion

To take awayLunchbox-friendlyBatch cookingFreezer-friendlyEveryday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Pasta · Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Brown the pancetta over medium heat. Add chopped garlic and cook for 1 minute. Remove the pancetta and reserve 20 g of its rendered fat.
Cook the flour in the fat for 2 minutes. Add the paprika, then gradually whisk in the hot water mixed with tomato purée and honey.
Simmer for 8–10 minutes until smooth. Add the pancetta and half the Parmesan.
Boil the rigatoni in salted water until al dente and reserve a mug of cooking water.
Toss the pasta through the sauce for 1–2 minutes, loosening with cooking water. Finish with the remaining Parmesan and pepper.