Pasta del Lunedi’:The Creamy Gorgonzola rigatoni with broccoli and pancetta

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Sure is the Holidays season with beautiful get together, fancy feasts and libations, abundance and gourmet dishes… Yet… in between we still need some simple comfort meals that brings us back to normality…

This quick tasty pasta is a super dish made in a instant, crunchy pancetta and fresh firm broccoli florets mixed in a creamy gorgonzola sauce … just what we need this week.

Rigatoni gorgonzola

Ingredients: Serves 4 

  • 1/2 lb rigatoni Barilla
  • 1+ 1/2 cup broccoli florets (about a big broccoli head)
  • 1+1/2 cup pancetta (or bacon) cubed small like Citterio cubetti
  • 1 cup gorgonzola cheese pieces
  • 1 cup creme fraiche or whipping cream
  • 2 to 3 rounds fresh ground pepper
  • salt to taste

How you make it  ..fast and delicious

Bring to boil  salted water in a large casserole, when water boils drop in the broccoli florets and cook 2 to 3 minutes till just tender yet still firm. Drain well on a prepared bowl with slotted spoon.

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In the same boiling water add pasta, and cook 12 to 13 minutes following package directions.Drain pasta when done.

While pasta is cooking, add to medium skillet over medium high heat pancetta cubes, brown without burning till they are done.

Drain all fat using a paper towel as filter.

Wipe skillet clean. Add over medium heat 2/3 of gorgonzola pieces reserving some for serving, let it melt slowly. Add half of cream, pasta  and broccoli, half of pancetta stir to coat  rigatoni well. Adjust with a good pinch of pepper and salt.

To serve:

Using a large serving bowl with the pasta and broccoli mixture, add remaining cream, gorgonzola  and pancetta. Sprinkle one more turn of pepper, taste for salt and serve immediately.

E’ pronto, subito tutti a tavola!!

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