Spaghetti with Bell Peppers and Pancetta
Lauren Pacifico
ingredients
- 1/3 cup virgin olive oil
- 1 cup chopped pancetta
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp. parsley
- 1 tsp. basil
- 2 red bell peppers, seeded and finely sliced
- 1 yellow pepper, seeded and finely sliced
- 1 can tomatoes with juice
- 1 red chili pepper, seeded and chopped
- 1 tsp. oregano
- salt
- 1 lb spaghetti
- pecorino cheese
directions
- 1
Heat oil in large frying pan over medium heat. Add pancetta and sauté until lightly browned, about 3 minutes.
- 2
Add the onion, garlic, parsley, basil, and bell peppers. Sauté until the peppers and onions are softened, about 10 min.
- 3
Stir in the tomatoes, chili pepper, and oregano and season with salt. Mix well and cover, and simmer over low heat until the tomatoes have broken down, about 25 minutes.
- 4
Meanwhile, cook the pasta in a large pot of boiling water. Drain and add to sauce. Toss over high heat for one minute.
- 5
Sprinkle with cheese and serve.
Source: Italianissimo
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