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30 minute Broccoli Pancetta Rigatoni

Rigatoni, broccoli, and crispy pancetta are tossed in a creamy Parmesan sauce for a rich, comforting pasta that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • ½ lb rigatoni
  • 4 cups broccoli florets
  • 1 tbsp butter
  • 1 cup diced pancetta 
  • 1 cup parmesan cheese
  • 1 small chopped onion
  • 1 tbsp minced  garlic
  • 1 cup heavy whipping cream
  • 1 cup chicken stock or white wine
  • 1 cup reserved pasta water
  • 1 tbsp each chopped Italian parsley, and basil

Instructions
 

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Drain and reserve 1 cup of pasta water.
  • Meanwhile, melt butter in a large sauté pan over medium heat.
  • Add pancetta and cook until crispy and rendered.
  • Add chopped onion and garlic to the pan, and sauté in the pancetta fat until translucent.
  • Season with salt and pepper to taste.
  • Deglaze the pan with chicken stock or white wine, scraping up any browned bits.
  • Stir in heavy cream and reserved pasta water.
  • Simmer the sauce gently for about 10 minutes, until slightly thickened.
  • Stir in Parmesan cheese and fresh herbs during the last 5 minutes of simmering.
  • Add the drained pasta and broccoli to the sauce, and toss to coat.
  • Serve topped with extra Parmesan and a sprinkle of Italian parsley.