Pancetta and Red Pepper Pasta

Servings: 6



For the Pasta: 

  • *4 oz Pancetta, small-diced 
  • **1 lb Orecchiette Pasta  
  • 2 Cups Starchy Pasta Water
  • Optional: 12 oz Broccoli Florets 

Roasted Red Pepper Sauce:

  •  1 16 oz. Jar Roasted Red Bell Peppers, undrained  
  • 2 Cloves Garlic, smashed and halved 
  • 8 oz. Cream Cheese, cut into cubes 
  • 1 TBSP Little Eataly Seasoning Blend 
  • 1 Cup Vegetable/Chicken Stock 
Pancetta and Red Pepper Pasta

Notes* *You can find pancetta in the deli department or near the fine cheese section. If you can’t find it already diced into cubes, you may buy the strips and just crumble after cooking. **You may also use bowtie (farfalle) pasta or small shells.


Step 1:

Bring heavily salted water to boil for the pasta. Cook according to package directions for al dente pasta. Reserve 1 cup of the starchy pasta water.

Step 2:

As water comes to boil, run the peppers, garlic, cream cheese, 1 TBSP Little Eataly Seasoning and stock through a food processor or blender. Run until it is smooth throughout with no chunks of pepper or cream cheese.

Step 3:

In a skillet, brown pancetta until crisp and remove and set aside

Step 4:

Carefully add sauce to the same skillet and bring to a simmer (about 5 minutes). Add the drained pasta to the skillet. Stir until pasta is covered in sauce.

Step 5:

Top with crispy pancetta and cooked broccoli florets, if using.

Step 6:

Serve immediately.