Pancetta and radicchio rigatoni
Ingredients Method 1.Cook pasta in medium saucepan of boiling water, uncovered, until tender.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Colander
- Stove
- Wooden spoon
- Serving bowl
- Tongs
Ingredients
- 250 grams rigatoni pasta
- 3 slices pancetta (45g)
- 15 grams butter
- 1 small_piece leek (200g), sliced thinly
- 1/2 cup (125ml) pouring cream
- 1 medium_piece radicchio (200g), sliced thinly
- 1/4 cup fresh flat-leaf parsley leaves
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
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