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Pasta with Pancetta recipe from Laura Vitale

Pasta with Pancetta and Cherry Peppers

Yummy authentic Italian dish!
Cook Time 45 mins
Total Time 45 mins
Course Main Dish
Cuisine Italian
Servings 4 people


  • 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


  • Fill a large pot with water, add a pinch of salt and bring to a boil.
  • 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.
  • Add the garlic, saute for an additional 2 minutes or until the garlic lightly browns.
  • 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.
  • 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.
  • 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).