Passengers: Rigatoni alla Diabla with Sautéed Spinach

Passengers: Rigatoni alla Diabla and Sauteed Spinach Recipe

The Italian restaurant.  Cafe tables, white tablecloths.

Jim sits perusing a menu.  A robotic waiter – a machina, not a counterfeit human – rolls up to the table.

JIM:  Let me have the rigatoni all viable, with the sautéed spinach and a glass of the Montepulciano.

PASSENGERS, SCREENPLAY, 2016

Passengers, starring Jennifer Lawrence and Chris Pratt, is nominated two Oscars this year – Production Design and Music (Original Score).  It was a highly anticipated movie since the script has been on the Black List for years.  Although I quite enjoyed the first half of the movie, it unfortunately went downhill from then on.  What did you think of the movie?  I couldn’t help but think of what I wouldn’t have done if I was him.  I’ll honestly be likely order room service all day!

This recipe is inspired by one of the scenes on the movie when Jim finally decided to let loose and have fun.  He goes to a fancy Italian restaurant and orders a rigatoni alla diablo, sautéed spinach, and a glass of wine.  You can definitely add more spice if you like or maybe even some chipotle peppers.

Passengers: Rigatoni alla Diabla with Sautéed Spinach

Passengers: Rigatoni Alla Diabla with Sautéed Spinach inspired by the 2017 Oscar nominated movie, Passengers, starring Jennifer Lawrence and Chris Pratt.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Ingredients

  

Pasta

• 1 pound rigatoni pasta
• 1 can crushed San Marzano tomatoes 28 oz
• 1 cup water or stock
• 1/2 cup white wine
• 3 cloves garlic minced
• 1 1/2 tsp chili flakes
• salt and pepper to taste
• grated parmesan cheese as needed

Spinach

• 1 pound spinach washed and dried
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt or to taste
• 1 tbsp unsalted butter

Instructions

 

Pasta

• Add the can of crushed tomatoes in a saucepan along with the water, wine, garlic, and chili flakes. Bring to a boil and then down to a simmer over medium heat. Let it simmer for 30-40 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Generously salt the water and add the dried pasta. Cook for 8 minutes until al dente.
• Reserve 1 cup o1 the pasta water. Toss the pasta in the sauce and cook for 1-2 minutes. If it seems dry, add a ladle of the reserved pasta water. Season to taste.

Spinach

• Place a large pot over medium heat. Add the olive oil and garlic, cook for one minute. Add the spinach and toss it in the oil and garlic. Cover and let it cook for 2 minutes. Uncover and stir. Add the butter and stir to combine. Serve hot.