|
 |
| Rigatoni with Roasted Peppers, Tomatoes and Pancetta |
| Serves:6 |
| Serve this tasty pasta dish either as a first course or add a salad and some crusty bread and serve as a main course. |
Origin: From the Kitchen of LindySez
|
Ingredients:
1 pound COLAVITA Rigatoni pasta, cooked according to package directions, 1/2 cup pasta cooking liquid reserved
2 tablespoons COLAVITA Extra Virgin Olive Oil
4 ounces pancetta, diced
1/2 cup chopped onion
1 container COLAVITA Roasted 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)
|
Preparation:
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.
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.*
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.
Per Serving: 384 Calories, 8g Fat (1g Sat, 4g Mono, 1g Poly); 16g Protein; 62g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 701mg Sodium. Food Exchanges 4 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
*Cook's Note: You can also, using a knife, finely mince the remaining roasted peppers; place in a bowl and add pasta water to form the sauce.
|
|
|
|
