Get a taste of la dolce vita with this simple rigatoni dish, packed with salty pancetta and fresh vine-ripened tomatoes.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Meanwhile, in large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Scrape into bowl.
Drain all but 3 tbsp fat from pan; cook garlic, chopped fennel, salt and pepper over medium heat, stirring often, until fennel is softened, about 4 minutes. Stir in tomatoes and oil; cook, stirring, until tomatoes are slightly softened, about 3 minutes. Stir in vinegar.
Stir in pasta and 1/2 cup of the reserved cooking liquid; simmer, adding more cooking liquid if needed to coat pasta, until sauce is thickened, 1 to 2 minutes. Remove from heat; divide among plates. Sprinkle with pancetta; garnish with fennel fronds.
For more recipes ideas, visit Italpasta.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 528 mg
- Sugars 6 g
- Protein 12 g
- Calories 388
- Total fat 15 g
- Potassium 510 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 51 g
%RDI
- Iron 18
- Folate 55
- Calcium 3
- Vitamin A 12
- Vitamin C 38
