Trapani rigatoni with pancetta

Name: trapani rigatoni with pancetta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g rigatoni pasta, bag 500 g; 1 Red pepper bag, 2 pieces; 1 tray Cherry tomatoes 250 g; 1 toe garlic cut; 3 el extra virgin olive oil; 1,5 package pancetta Italian bacon, a 80 g; 1 tray fresh basil (15 g), leaves ripped; 40 g Parmigiano Reggiano in thin slices or grated

Italian pasta with pancetta, basil and parmesan cheese.

Ingredients

Directions

Cook the pasta according to the instructions on the package. Cut the stalk of the pepper and roll between your hands so that the seeds fall out.
Cut the pepper into pieces. Put the tomatoes, garlic, pepper and oil in the food processor and puree. Keep separate.
Keep 4 slices of pancetta and cut the rest into small pieces. Heat a frying pan without oil or butter and fry the pieces of bacon for 5 min. On medium heat.
Add the tomato mixture and half of the basil. Turn the heat down.
Heat the rest of the oil in another frying pan and fry the 4 slices of pancetta in 5 min. Turn halfway. Drain on kitchen paper.
Drain the pasta and mix with the tomato mixture. Season to taste with pepper and possibly a little salt (the pancetta is already salt). Serve with the cheese, slices of pancetta and the rest of the basil.