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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