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Add a salad for a complete meal in less time then it takes you to say “a table for four please”.
During the week, I like to serve dinners that are uncomplicated. Tasty, easy, and filling. This recipe for Rigatoni with Roasted Peppers, Tomatoes and Pancetta is one of those meals. So easy to prepare and with less calories and FAT than anything you can order at the Olive Garden, or some other fast food restaurant. Easy, like, “just add water”. Add a salad for a complete meal in less time then it takes you to say “a table for four please”.
In a large saute pan, heat the oil over medium heat. Add the pancetta and allow to just start to brown, while rendering some of its fat, about 3 minutes. Add the onion and allow to cook until the onions are tender and translucent, 7 to 10 minutes.
While the onions and pancetta cook; slice or dice half of the roasted peppers. Place the other half in a blender or food processor; process with enough of the reserved pasta water to form a thin sauce.
When the onions are tender, add the pasta along with the tomatoes, sliced red peppers and sauce. Toss until pasta is thoroughly heated through. Add red pepper flakes, if using, along with the parsley. Toss well; taste and adjust seasonings with salt and pepper. Ladle into wide warmed bowls and top with grated Parmesan, if desired.
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