Pasta with Pancetta recipe from Laura Vitale

Pasta with Pancetta and Cherry Peppers

Pasta with Pancetta recipe from Laura Vitale
Simple yet decadent meal for staying home from Laura Vitale.

Pasta with Pancetta and Cherry Peppers

Yummy authentic Italian dish!

  • 12 oz penne pasta (or any pasta shape of your choice)
  • 1 tbsp olive oil
  • 4 oz pancetta (diced into 1/4″ pieces)
  • 4 cloves garlic (sliced)
  • 2 14.5 oz cans Hunt’s tomato sauce
  • 1 tsp granulated sugar
  • 1/2 tsp Italian seasoning
  • 1/3 cup pickled cherry peppers ((approx 3) seeds removed and peppers torn or chopped into bite size pieces)
  • 2 tbsp freshly chopped parsley
  • 1/4 cup freshy grated parmigiano (to taste)
  1. Fill a large pot with water, add a pinch of salt and bring to a boil.
  2. In a large skillet with high sides, add the olive oil and preheat it over medium heat, add the pancetta and cook until the pancetta renderers it’s fat and crisps up a bit, this will take around 5 minutes.
  3. Add the garlic, saute for an additional 2 minutes or until the garlic lightly browns.
  4. Add the tomato sauce, the Italian seasoning and sugar, give everything a nice stir bring the mixture up to a boil, reduce the heat to medium low. Partially cover the skillet with a lid and simmer for 25 minutes.
  5. About 10 minutes before the sauce is done cooking, the pasta water should be boiling, add the pasta, cook according to package instructions and drain well.
  6. Add the cherry peppers to the sauce along with a good pinch of salt and pepper, stir in the pasta, parsley and parmigiano.

Recipe courtesy of Laura in the Kitchen and Hunt’s (reposted with permission).

16 thoughts on “Pasta with Pancetta and Cherry Peppers”

  1. Although I’m not sure I’ll like cherry peppers, I would definitely enjoy the sauce & pancetta is sooo good, I’ve never used it in a pasta dish before. Thanks!

  2. oh i so should not be reading your blog so late this making me hungry. i have never had pasta with pancetta sounds so good thank you for sharing

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