Pasta with Peppers and Pancetta
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tortiglioni (pasta) | 400g |
| Bell Peppers (red or yellow) | 400g |
| Pancetta (unsmoked, tesa) | 200g |
| Fresh Spring Onions (scallions) | 80g |
| Fresh Basil | 1 bunch |
| Fresh Parsley | 1 bunch |
| Aged Ricotta (grated) | to taste |
| Fine Salt | to taste |
| Black Pepper (freshly ground) | to taste |
Instructions:
-
Prep the Ingredients:
Start by preparing the key ingredients for the pasta. Clean the bell peppers by removing the tops, seeds, and internal membranes. Then, slice them into thin strips, but not too thin to maintain some texture. Next, trim and slice the spring onions, ensuring to include the green part as well for extra flavor. Lastly, cut the pancetta into small cubes for easy crisping. -
Cook the Pancetta:
Heat a large pan over medium heat. Add the pancetta cubes and cook them until crispy and golden brown. This should take about 5-7 minutes, and you should stir occasionally to avoid burning. Once done, remove the pancetta from the pan but keep the rendered fat in the pan. Set the pancetta aside for later use. -
Sauté the Veggies:
In the same pan, add the sliced spring onions and sauté for 2-3 minutes until they begin to soften. Then, add the sliced bell peppers along with the parsley and basil leaves, stirring gently to combine. Season with salt to taste, and cook for another 10-15 minutes, allowing the peppers to soften and caramelize. If necessary, add a little water to prevent the veggies from sticking to the pan. -
Cook the Pasta:
While the vegetables are cooking, bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook it until it is very al dente, as it will finish cooking with the sauce. Be careful not to overcook it; it should be slightly firm to the bite. Once cooked, drain the pasta, reserving a cup of the pasta water. -
Combine Pasta and Sauce:
Add the drained pasta to the pan with the pepper mixture, and pour in about one ladle of the reserved pasta cooking water to help create a silky sauce. Toss everything together for about 1 minute, allowing the pasta to absorb the flavors of the sauce. -
Finish the Dish:
Remove the pan from the heat and stir in the grated aged ricotta cheese, mixing well to coat the pasta. Add a few turns of freshly ground black pepper to enhance the flavor. Finally, add the reserved crispy pancetta, stirring until everything is well combined. -
Serve:
Serve the pasta on plates, and for extra flavor, sprinkle with additional grated ricotta and a little more black pepper to taste. Enjoy your delicious, creamy, and savory Pasta with Peppers and Pancetta, perfect for a satisfying meal!
This dish brings a perfect combination of savory pancetta, sweet bell peppers, and fresh herbs, all brought together with the richness of aged ricotta. It’s a great weeknight meal that feels special enough for a dinner party.
