Filter
Reset
Sort ByRelevance
EWEDIN31
Trapani rigatoni with pancetta
Italian pasta with pancetta, basil and parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishsalmon fillet, salt, freshly ground white pepper, White asparagus, olive oil, basil, shallot, white peppercorn, parsley, basil, White wine, dry white wine, egg yolk, cooled fish broth from tablet,white asparagus with grilled salmon fillet and herb sabayon -
55 minMain dishcool fresh quiche puff pastry, bunch onion, smoked butcher's ham, medium sized egg, mascarpone, coarse Zaanse mustard, coarse sea salt,quiche with smoked ham and spring onion -
10 minMain dishRed onion, traditional olive oil, deer steak, cranberry compote, fresh cream,deer steaks with cranberry compote -
20 minMain dishbullet steak, chipotle sauce, traditional olive oil, Mexican stir-fry vegetable, Organic corn kernels, tortilla wraps multigrain, fresh coriander,Mexican wraps with vegetables and grilled beef
Nutrition
490Calories
Sodium19% DV465mg
Fat29% DV19g
Protein42% DV21g
Carbs19% DV58g
Fiber16% DV4g
Loved it