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    Home » Recipes » Rigatoni with Roasted Peppers, Tomatoes and Pancetta

    Rigatoni with Roasted Peppers, Tomatoes and Pancetta

    Published: Apr 8, 2013 · Modified: Jun 21, 2022 by Linda Baker · This post may contain affiliate links

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    This recipe for Rigatoni with Roasted Peppers, Tomatoes, and Pancetta is so easy. Add a salad for a complete meal in less time than it takes you to say "a table for four, please!

    Wide fat rigatoni macaroni along with a rich tomato sauce in a white bowl with garnish.

    The making of Rigatoni with Roasted Peppers, Tomatoes and Pancetta

    During the week, I like to serve dinners that are uncomplicated.

    Tasty, easy, and filling. And this recipe for Rigatoni with Roasted Peppers, Tomatoes and Pancetta is one of those meals.

    It's so easy to prepare and with fewer calories and FAT than anything you can order at the Olive Garden or some other fast food restaurant.

    Easy?

    Like, "just add water" easy.

    A simple salad, such as Baby Greens with a Light Balsamic Vinaigrette completes the meal in less time than it takes you to say "a table for four please".

    Rigatoni with Roasted Peppers, Tomatoes and Pancetta overhead shot

    Pasta Pasta Pasta

    While this recipe is called Rigatoni with Roasted Peppers, Tomatoes and Pancetta, you could make it with pasta other than rigatoni. I like the rigatoni because of its size and the way the shape allows all the flavors to get inside the macaroni. But it would also work with penne pasta or even farfalle, also known as bow-tie pasta, because of their ability to grab onto sauces.

    Long kinds of pasta, such as spaghetti, linguine, or fettuccine, would work, just not as well.

    A bowl of Rigatoni with Roasted Peppers, Tomatoes and Pancetta

    Tomatoes Tomatoes

    The recipe calls for some diced Roma tomatoes which are available year-round and not a bad choice when having to use tomatoes during the winter months. However, they can still be tasteless when not in season. Then it's canned tomatoes to the rescue.

    Canned diced tomatoes can make a good substitute in the winter months to replace fresh. If using canned tomatoes in the recipe, I would cut them up, or give them a few whirls in the food processor prior to adding them to the dish. Canned tomatoes I find do not break down the same as fresh. So break them down a bit at the start, or you will just have large chunks of tomato and not a nice saucy sauce.

    Rigatoni with Roasted Peppers, Tomatoes and Pancetta served with a glass of red wine

    Pancetta v Bacon

    Pancetta is an Italian-style cured, but unsmoked, bacon. It generally comes in thick slices more resembling a roll than your typical American style bacon, or in thin slices and can be found in most major supermarkets or delis. If you can't find pancetta, you could substitute bacon. Prepare the bacon by cutting it into pieces, boil some water in a saucepan then put the pieces into the hot water, off heat, and allow to steep for about 5 minutes. This will help neutralize the smoky flavors of the bacon.

    Proceed with the recipe as written and in about 15 minutes' time, you can enjoy a delicious homecooked meal that I think the whole family will love. You? Enjoy yours with a glass of red wine.

    Wide fat rigatoni macaroni along with a rich tomato sauce in a white bowl with garnish.

    Rigatoni with Roasted Peppers, Tomatoes and Pancetta

    LindySez
    This recipe for Rigatoni with Roasted Peppers, Tomatoes and Pancetta is so easy. Add a salad for a complete meal in less time then it takes you to say “a table for four, please!
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 384 kcal

    Ingredients
      

    • 1 pound rigatoni pasta cooked according to package directions, ½ cup pasta cooking liquid reserved
    • 2 tablespoons extra virgin olive oil
    • 4 ounces pancetta diced*
    • ½ 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 lose some of the smokiness.

    Instructions
     

    • 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.

    Nutrition

    Serving: 1 servingSodium: 701mgFiber: 3gCholesterol: 13mgCalories: 384kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 8gProtein: 16gCarbohydrates: 62g
    Keyword easy weekday pasta, pasta with pancetta, quick pasta dish
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Linda Omura

      April 19, 2013 at 2:31 pm

      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!

      Reply
      • LindySez

        April 19, 2013 at 6:32 pm

        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!

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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