RIGATONI WITH SPINACH, BACON & GORGONZOLA
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.
