Rigatoni with pancetta, caramelised onions, sweet pepper, sundried tomatoes and olives
David Rosam on Aug 17 2003 at 4:02 pm | Filed under: Food & drink
I’ll make a note of this, while I think of it.
It’s a kind of evolution of Jamie Oliver and other pasta recipes I’ve made recently, incorporating all the things I’ve liked best from them.
For two
Half a pack of rigatoni
A splash of olive oil
A red onion, thinly sliced
Pack of cubed pancetta
Half an organic red pepper, sliced fairly small
About four pieces of sundried tomatoes in oil, roughly chopped
About ten black Greek-style olives, stoned and cut roughly into four
Six sage leaves, finely chopped
About a tablespoon of good quality balsamic vinegar (must be a sweet, flavoursome vinegar)
Freshly ground black pepper
Fresh Parmesan to serve
Put a large pan of salted water on to boil. Add the rigatoni when it hits a rolling boil
While the rigatoni cooks, start frying the onion in a little olive oil. As the onion starts to soften, after about two minutes, add the pancetta and fry over a medium heat. Add the red pepper just as the pancetta starts to colour. Continue cooking until onions are caramelised and pancetta is crisp. Remove from the heat.
Once the rigatoni is cooked, drain and return to the pan. Add the pancetta, onions and red peppers, plus the olives, tomatoes and sage. Stir. Sprinkle in the balsamic vinegar and stir. Add a good grind of black pepper and check seasoning. It shouldn’t need any salt.
Serve with a good grating of Parmesan and a green salad.
