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!
1poundrigatoni pastacooked according to package directions, ½ cup pasta cooking liquid reserved
2tablespoonsextra virgin olive oil
4ouncespancettadiced*
½cupchopped onion
112 ounce jar roasted red peppers, drained and divided
2 - 3ripe Roma tomatoesdiced
Salt and pepperto taste
Pinchred pepper flakes(optional)
2tablespoonschopped parsleypreferably Italian flat-leaf parsley
Freshly grated Parmesan cheese(optional)
*Pancetta is simply unsmoked Italian bacon. If you can't find thisyou 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.