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Cavatappi in a tomato cream sauce Recipe

   
 

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     Cavatappi in a tomato cream sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 garlic cloves
12 ounces cavatappi pasta
4 ounces pancetta
2 tbsp flour
2 cups milk
1/2 cup parmesan cheese
1 can crushed tomatoes
5 ounces baby spinach
1/2 cup mozzarella cheese
 

Instructions
Preheat broiler. Bring a large pot of salted water to a boil. Mince garlic. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes, then drain.
Heat a drizzle of oil in a large oven safe pan over medium high heat. Add pancetta and cook, tossing, until crisp, 4-5 minutes. Transfer pancetta to a paper towel-lined plate with a slotted spoon, keeping as much oil in pan as possible.
Lower heat to medium. Add garlic and cook, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until starting to brown, about 1 minute. Slowly pour in milk, whisking vigorously to incorporate into flour. Bring to a boil. Cook until thickened, 1-2 minutes. Remove from heat, then add parmesan and stir until melted. Add tomatoes and spinach to pan. Stir to wilt spinach. Season with salt and pepper. Stir in cavatappi and pancetta. Sprinkle mozzarella cheese on top then broil in oven, 2-3 minutes.


Originally Submitted
2/12/2021





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