Rigatoni alla Giardiniera con Polpettine di Spinaci

Name: Rigatoni alla Giardiniera con Polpettine di Spinaci (Pasta with Courgette Sauce and Spinach Balls)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 recipe spinach balls; salt and pepper; salt and pepper; 2 garlic cloves, finely chopped; 400 g rigatoni; 8 tbsp olive oil; 1 chilli, finely chopped; 60 g Parmesan, grated; 2 courgettes, trimmed and finely grated

Pasta with Courgette Sauce and Spinach Balls

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a recipe I created for Carluccio’s Caffés. It is still on the menu, and every time someone orders it some money goes to charity. It has proved so popular that Carluccio’s was able to collect £700,000 in just two years!”

Ingredients

1 recipe spinach balls
salt and pepper
400 g rigatoni

Europe
Italy
Mediterranean
Pasta
Vegetarian

Method

Prepare the spinach balls in advance and keep warm in a very low oven.

In a saucepan of boiling salted water, cook the pasta until al dente, about 8-10 minutes. When ready, drain, reserving a few tablespoons of the pasta cooking water.

Meanwhile, make the sauce. Fry the garlic and chilli in the olive oil for about a minute – don’t let the garlic brown – then add the courgettes,