Rigatoni with zucchini and pancetta

Ingredients

• 500 g dried rigatoni
• 100 ml extra-virgin olive oil
• 2 zucchini, diced
• 3 garlic cloves, roughly chopped
• 1 tbsp dry white vermouth (optional)
• 150 g pancetta, cubed or cut into lardons
• grated parmesan cheese, to serve
• salt and black pepper, to taste

Instructions

1. Bring a large pot of water to the boil and salt it well. Add the rigatoni and cook according to the packet directions (but for one minute less).
2. Meanwhile, heat a very large frying pan over medium heat. Add the olive oil and zucchini and cook the zucchini for about 4 minutes or until it starts to brown. Add the garlic and pancetta and fry for another 2 minutes or until the garlic is lightly browned and fragrant. Add the Noilly Pratt, if using and toss to combine.
3. Drain the rigatoni, reserving a little of the pasta water and transfer to the pan with the zucchini. Add about 60 ml (¼ cup) of the pasta water and toss to emulsify the pasta with the sauce. Transfer to a serving plate and scatter liberally with parmesan and black pepper.

Photography by Danielle Abou Karam.

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