Ricotta & Kale Rigatoni with Pancetta

Ingredients

• 12 oz rigatoni

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• 4 cups kale, stems removed and chopped

• 4 oz pancetta, diced (optional)

• 2 shallots, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

• Red pepper flakes (optional, for garnish)

Instructions

• Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

• While the pasta is cooking, bring a medium pot of water to a boil. Add the kale and blanch for 2-3 minutes until bright green and tender. Drain and transfer the kale to a bowl of ice water to stop the cooking process. Once cool, drain and squeeze out excess water.

• In a blender or food processor, combine the blanched kale, ricotta cheese, and 1/2 cup of reserved pasta water. Blend until smooth, adding more pasta water if needed to reach a creamy consistency. Season with salt and pepper to taste.

(Optional):

• In a large skillet or frying pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

• In the same skillet with the pancetta fat (or with additional olive oil if not using pancetta), add the shallots and garlic. Sauté until fragrant and translucent, about 3-4 minutes.

• Add the cooked rigatoni to the skillet with the shallots and garlic. Pour the ricotta kale sauce over the pasta and toss to combine, adding more reserved pasta water if needed to coat the pasta evenly. Stir in the grated Parmesan cheese and the crispy pancetta (if using).

• Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.