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
Reduced Salt Nut Free Pesto
The classic fresh taste with less salt. Chilled Product
Premium Genovese Pesto
Parmigiano Reggiano, PDO Genovese basil combine for a bold, authentic Ligurian taste and remain unpasteurised, to save the flavour. Chilled Product
Artichoke Pesto
Great alternative to hummus or mix with crme fra”che to make a delicate dressing for salmon.
Lilliput Capers with vinegar
Wild capers, handpicked in Morocco. Works well with white fish and prawns. Chilled Product
Black Truffle Extra Virgin Olive Oil
A little drizzle as you mash potato gives your roast dinners an indulgent edge
Rose Harissa
Spicy, sultry Rose Harissa is one of our best sellers, beloved by chefs since 1996. Chilled Product
Red Pesto
Blended from sun dried and semi-dried tomatoes, with hard cheese and herbs. Chilled Product
White Truffle Extra Virgin Olive Oil
A heady white truffle aroma and taste, just perfect for drizzling
Cocktail Olive Mix
A cocktail mix of Gaeta, Queen Green and Manzanilla olives Storage condition: chilled
Zahter in Oil
Wild Turkish herb from the same family as oregano and thyme.
Siyez
Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.
Smokey Flavoured Mixed Olives
Kalamata and Beldi olives flavoured with pine smoke Storage condition: chilled