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Ingredients (4 servings): 1 package of Rigatoni
  • 2 tablespoons olive oil
  • 1 medium-sized onion, finely chopped
  • 120 g. pancetta or bacon, diced
  • 250 g. baby spinach
  • 200 ml. vegetable stock
  • 150 g. gorgonzola (hand-crumbled)
  • salt and freshly ground pepper
Execution: Cook the Rigatoni in boiling salted water, according to the instructions. Heat the olive oil in a pan and sauté the onion for 2 – 3 minutes. Throw in the pancetta or bacon and sauté for 3 – 4 more minutes. Add the vegetable stock and simmer for 2 – 3 minutes. Add the spinach and the gorgonzola cheese and stir well. Drain the rigatoni and throw them into the pan. Stir and serve with freshly ground pepper.