Rigatoni with Roasted Peppers, Tomatoes and Pancetta

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Pan of Rigatoni Pasta with Tomato and Pancetta Sauce

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”.


  • 1 pound rigatoni pasta, cooked according to package directions, 1/2 cup pasta cooking liquid reserved
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, diced*
  • 1/2 cup chopped onion
  • 1 (12 ounce) jar roasted red peppers, drained and divided
  • 2 - 3 ripe Roma tomatoes, diced
  • Salt and pepper, to taste
  • Pinch red pepper flakes, (optional)
  • 2 tablespoons chopped parsley, preferably Italian flat leaf parsley
  • Freshly grated Parmesan cheese, (optional)
  • *Pancetta is simply unsmoked Italian bacon. If you can't find this, you can substitute regular thick sliced bacon; simply simmer in water for about 5 minutes to loose some of the smokiness .


Step 1

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.

Step 2

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.

Step 3

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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Recipe Comments

  1. posted by Linda Omura on April 19, 2013

    This recipe doesn’t seem fattening at all. And I like the fact that Joanne lost all that weight and was able to eat pasta!

    • posted by LindySez on April 19, 2013

      I know what you mean, here we are all no carbs, there, carbs are “unlimited” in the Slimming World Diet. I know I did loose a lot of weight and ate a lot of pasta, just cut way back on the fats…this dish certainly accomplishes that. Hope you try it and enjoy!


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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    8g (1g Sat, 4g Mono, 1g Poly)

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