List of Ingredients
- 12 OZ. of rigatoni pasta
- 8 SLICES of pancetta or substitute with bacon
- 3 of bell peppers (yellow, red, and green)
- spring onions
- mint
- thyme
- basil
- garlic
- lemon
- extra-virgin olive oil
- salt
Method
Preheat the oven to 400°F.
Trim the bell peppers and remove the seeds. Cut a section from each pepper and place them on a baking tray over 3 lemon slices. Season with thyme, olive oil, salt, and 2 garlic cloves. Roast for 40 minutes, turning them halfway through. Remove from the oven. Remove the skin and cut into strips.
Place the pancetta on a baking tray and bake at 400°F for 10-15 minutes until crispy.
Cut the remaining bell peppers into chunks. Slice 2 spring onions and sauté for 6-7 minutes in a pan with 2 Tbsp. olive oil, a peeled garlic clove (core removed), and a pinch of salt. Season with mint, basil, and thyme, and add in the pepper chunks. Add salt and let simmer for 40 minutes. Let cool. Then blend with a bit of oil to create a smooth sauce.
Cook the pasta in boiling salted water until al dente. Drain and toss in the pan with the pepper sauce, adding a drizzle of olive oil, basil, salt, and grated lemon zest.
Add a bit of lemon zest to the bottom of each plate, then place the rigatoni on top. Top with the roasted pepper strips and crumbled pancetta.