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Cavatelli with Gorgonzola and Cherry Tomatoes

Recipe courtesy of Giada De Laurentiis

Show: Giada's Holiday Handbook

Episode: Family Christmas Dinner

Cavatelli with Gorgonzola and Cherry Tomatoes

Name: Cavatelli with Gorgonzola and Cherry Tomatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: Kosher salt; One 8.8-ounce package cavatelli pasta; 8 ounces pancetta, cut into 1/2-inch dice; 2 tablespoons extra-virgin olive oil; 2 shallots, chopped; One 8-ounce container cherry tomatoes, halved; 4 ounces Gorgonzola dolce cheese; One 5-ounce package baby spinach, roughly chopped

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Ingredients

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Kosher salt

One 8.8-ounce package cavatelli pasta

8 ounces pancetta, cut into 1/2-inch dice

2 tablespoons extra-virgin olive oil

2 shallots, chopped

One 8-ounce container cherry tomatoes, halved

4 ounces Gorgonzola dolce cheese

One 5-ounce package baby spinach, roughly chopped

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.