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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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
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