Cavolo Nero and Spinach Rigatoni
Cavolo nero and spinach rigatoni with creamy ricotta sauce, perfect for family gatherings in just 55 minutes! Enjoy San Remo's No. 22 Rigatoni.
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 sanremo.co.nz.
Cooking tools:
- Immersion blender
- Microplane
- Pot
- Colander
- Skillet
- Pitcher
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Plate
- Serving bowl
Ingredients
- San Remo No. 22 Rigatoni 500g
- Extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 green chilli
- 1 bunch cavolo nero, cut leaves into 1cm lengths
- 65 g baby spinach
- 1 cup cream
- 1 cup soft ricotta
- ½ cup parmesan, grated
- 1 lemon, juiced and zested
- salt
- pepper
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