Pancetta and Roasted Bell Pepper Pasta

The smokey, sweet taste of roasted bell peppers pairs perfectly with salty pancetta, Pecorino Romano and fresh sweet basil. A favorite weeknight pasta.

Roasted bell peppers pasta sauce is so good! The smoked and sweet taste of bell peppers pairs perfectly with the salty of pancetta and Pecorino Romano. Sweet basil gives a note of freshness, but fresh mint is a great alternative. You can save a lot of time preparing peppers the day before and enjoy a great dish of Italian pasta in a few minutes!

Pancetta and Roasted Bell Pepper Pasta

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4 from 2 reviews

• Author: Filippo Trapella
• Total Time: 65 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Sweet roasted peppers and salty pancetta make this pasta a weeknight winner. Simple, satisfying, and bursting with flavor.

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Ingredients

Units USM Scale 1x2x3x

• 14 oz (400 g) pasta
• 3 yellow bell peppers
• 2 red bell peppers
• 1/2 yellow onion
• 1 clove garlic
• 4 oz (110 g) pancetta crumbles
• 6 leaves sweet basil
• 4 tbsp Pecorino Romano
• 6 tbsp extra-virgin olive oil
• 1 sprinkle black pepper
• to taste table salt
• 4.5 tbsp coarse salt

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Instructions

1. Rinse and dry the bell peppers, then place them on a parchment-lined tray. Preheat the oven to 480°F (250°C) and bake the bell peppers, flipping halfway, until the skin is charred and soft and the peppers start to collapse (about 40 minutes, depending on size and oven).
2. For the Soup:
3. Meanwhile, mince the onion and garlic. Sauté in a saucepan with 3 tbsp extra-virgin olive oil over medium heat until smooth and translucent, stirring occasionally. Store the vegetables in a covered bowl.
4. When the bell peppers are fully roasted, place them in sealed ziploc bags, separating reds and yellows. Handle with care; they contain scalding liquid. Wait 15 minutes; the vapors will help remove the skin.
5. Discard the stems and seeds, and eliminate the liquid inside the peppers. Peel the peppers while hot, starting with the yellow ones. Dice the red peppers, salt as needed, and place in a strainer to remove excess liquid.
6. Blend the yellow pepper fillets with 3 tbsp extra-virgin olive oil, Pecorino Romano cheese, and black pepper until smooth.
7. Make this step just before cooking the pasta to maintain crunchiness. Fry pancetta crumbles in a pan over medium heat in their own fat, stirring frequently. When crunchy and golden brown, discard excess fat and place the meat on paper towels.
8. Cook pasta in 5 qt of boiling water with 4.5 tbsp coarse salt. Meanwhile, heat the yellow pepper sauce in a pan with coarsely chopped basil over medium-low heat, salting as needed. When pasta is al dente, toss with the sauce, pancetta crumbles, and diced red peppers. Serve immediately.

Notes

• For a smoky flavor, char the peppers directly over a gas flame or under a broiler instead of roasting in the oven.
• Substitute bacon or chorizo for the pancetta for a different flavor profile.
• To make this recipe ahead, roast the peppers and prepare the yellow pepper sauce a day in advance and store separately in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 15
• Cholesterol: 40

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