This is one of those recipes where you use whatever you have on hand. In our case, instead of the pancetta, we used organic uncured bacon. Simple, filling and easy to make, this is a keeper!
Rigatoni with Tomatoes, Bacon and Peas
3/4 pound rigatoni or other short pasta
4 slices pancetta or bacon (diced up before frying)
1 small onion finely
3 tbsp minced garlic
pinch of sea salt and black pepper
16 oz can of died organic tomatoes
1 10-ounce package frozen peas
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
Cook the pasta according to the package directions. Save 1 cup of the cooking water
Meanwhile, cook the diced bacon in a large skillet over medium heat, stirring occasionally, for approximately 6 to 8 minutes. Add the onion, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8 to 10 minutes. Add the peas and cook until warmed through, 3 to 4 minutes. Add the pasta, Parmesan cheese to the tomato sauce and as needed, add ½ cup of the cooking water to pan and toss well with pasta.
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Serve with Elizabeth’s Fast and Tasty Garlic Bread