Rigatoni with Zucchini Sauce and Pancetta
Ingredients: serve 4
2 tablespoons extra virgin olive oil
4 zucchini (about 1 ½ pounds), peeled, halve lengthwise, and sliced into ¼ inch thick half
4 garlic cloves, minced
¼ teaspoon red pepper flakes
½ cup white wine
1 cup low sodium chicken broth
4 tablespoons chopped fresh parsley salt and pepper
1 pound rigatoni
1 cup grated parmesan cheese
- Bring 4 quarts water to boil in large pot. Cook pancetta in large skillet over medium high heat until crisp, about 7 minutes. Transfer pancetta to paper tower lined plate.
- Add oil empty skillet and heat until shimmering. Add zucchini and cook until just tender, about 7 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add wine and cook until liquid has almost evaporated, about 2 minutes. Add broth and cook until slightly thickened, 2 to 4 minutes. Puree mixture in blender( in 2 batches if necessary) with butter and parsley until smooth. Season with salt and pepper.
- Meanwhile, add 1 tablespoon salt and rigatoni to boiling water and cook until al dente. Drain rigatoni and return pasta to pot. Stir in sauce, ½ cup cheese, and season with salt and pepper. Transfer to serving bowl. Sprinkle remaining cheese and pancetta over pasta. Serve.