Baked Rigatoni Pasta with Artichoke Pesto, Pancetta and Mozzarella
White carbs, cream, cheese and pancetta; not the healthiest collection of ingredients but undoubtedly ones that know how to have a good time when they get together and artichokes are more than happy to join the party. It’s a rich, indulgent dish and using the Artichoke Pesto takes it up a few notches and makes it one to savour.
Ingredients
200g rigatoni
70g pancetta, rind removed and cut into cubes
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
4 tbsp Artichoke Pesto
120ml whole milk
150ml double cream
75g grated parmesan
Salt and pepper to taste
150g mozzarella, sliced into 1cm rounds
50g breadcrumbs
Instructions
- Put a pan of salted water on the heat and bring to the boil. Add the rigatoni and cook for 8 -10 minutes, so the pasta is cooked but still has a little bite. Drain and rinse with cold water and leave to sit in a colander. Heat an oven to 190C.
- Put a medium sized pan on a medium heat and when hot, add the pancetta. Once it has released some of its fat, add the onion, garlic and olive oil and cook for around 10 minutes or until soft. Add the Artichoke Pesto, cream, milk and 50g parmesan and allow everything to mix and warm up. Taste and add salt and pepper if desired.
- Transfer everything to a deep dish around 20cm diameter, along with the rigatoni and mix, making sure the pasta is well coated. Layer the mozzarella over the top, followed by the breadcrumbs and then the remaining parmesan. Bake in the oven for 20-25 minutes, until bubbling occurs around the edges and the crust has browned. If it starts to colour too soon, cover with foil. Allow to cool a little before dishing up and serve with a crisp leaf salad.
Included in this Recipe
Chermoula
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Balsamic Pearls
Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.
1.34 Balsamic Vinegar of Modena
Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars
Black Olive Paste
Black Douce olives crushed with oil Storage condition: chilled
Barley Couscous
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.
White Condimento of Modena
Grape must and white wine vinegar combine into a rich sweet and sour flavour
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Category 1 Saffron
With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.
Smoked Chilli Jelly
A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled
Extra Virgin Garlic Infused Oil
Drizzle over grilled meat or vegetables... or add deep flavour to grains
Taggiasca 3kg
Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product
Botija
Extremely personable Peruvian table olive, with strong notes of plum. Storage condition: chilled