Looking for a quick and delicious pasta dish you can make with just a few simple ingredients? This Pasta with Bell Peppers and Pancetta is the perfect solution. With sweet sautéed peppers, crispy pancetta, and fresh herbs, this easy Italian recipe transforms everyday ingredients into a comforting and satisfying meal—ideal for weeknight dinners, family lunches, or casual gatherings with friends.
This vibrant pasta features tortiglioni, red and yellow peppers, crispy pancetta, and a final touch of ricotta salata and black pepper. A simple yet irresistible combination typical of Italian home cooking.
⭐ Ingredients
- 280 g tortiglioni pasta
- 300 g bell peppers (red and yellow)
- 200 g pancetta (slab or thick-cut)
- 1 fresh spring onion
- Fresh basil, to taste
- Fresh parsley, to taste
- Ricotta salata or Parmesan cheese, grated, to taste
- Salt, to taste
- Black pepper, to taste
⭐ Instructions
- Prepare the vegetables
Clean the bell peppers and cut them into thin strips. Slice the spring onion, including the green part. Cut the pancetta into cubes. - Crisp the pancetta
Heat a skillet and cook the pancetta until it turns crispy. Remove it from the pan, leaving the rendered fat inside. - Sauté the vegetables
Add the sliced spring onion to the pan and sauté for 2 minutes.
Add the bell peppers, parsley, and basil. Season with salt and cook for 10–15 minutes, adding a little water if needed. - Cook the pasta
Boil the tortiglioni in salted water and drain them very al dente. - Combine everything
Add the pasta to the skillet with the peppers. Pour in a ladle of the pasta cooking water and sauté everything together for a few minutes. - Finish the dish
Remove from heat and add grated ricotta salata (or Parmesan), black pepper, and the crispy pancetta.
⭐ Serve and Enjoy
This Pasta with Bell Peppers and Pancetta is best served hot, with an extra sprinkle of cheese and a few basil leaves. It’s a colorful, fragrant, and hearty first course that brings the taste of Italy to your table.
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