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
-
35 minMain dishhalf-to-half-chopped, egg, grated mature cheese, tomato cubes, sticking potatoes, broccoli florets, olive oil, Red onions, garlic,minced with broccoli
-
20 minMain dishItalian, capers, finely chopped, olive oil, fusilli, String Beans, sugo tradizionale, fresh basil,garden gourmet balls with capers and pasta
-
30 minMain dishpotatoes, Red onions, olive oil, cut endive, arugula, milk, goat cheese,stew of endive and rocket
-
25 minMain dishbratwurst, Provencal herbs, olive oil, courgettes, garlic, oven frites, Cherry tomatoes,seasoned bratwurst
Nutrition
490Calories
Sodium19% DV465mg
Fat29% DV19g
Protein42% DV21g
Carbs19% DV58g
Fiber16% DV4g
Loved it