Garganelli pasta alla Zingara
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Marinating time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
840 kcal
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Course
Main Course
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Cuisine
Italian
Garganelli pasta alla Zingara
Description
Garganelli pasta alla Zingara starts with roasting red, yellow, and green bell peppers until their skins can be removed easily. After peeling and seeding, the peppers are marinated briefly in olive oil, salt, and black pepper to enhance their flavor. Meanwhile, a sauce is prepared by sautéing onion and pancetta before simmering with peeled, deseeded plum tomatoes and fresh cream, which gives the sauce richness and smoothness. The cooked garganelli pasta is combined with this sauce and the marinated peppers, offering a harmonious blend of creamy sauce, tender pasta, and the aromatic sweetness of peppers.
The combination of roasted peppers and pancetta introduces layers of texture and flavor, with the pancetta lending a savory, slightly smoky note, while the peppers provide a subtle sweetness and slight crunch. This dish pairs well with grated Parmesan or grana cheese, which can be sprinkled on top to complement the creamy base. The garnishing options and choice of pasta shape allow some flexibility in serving.
This recipe invites variation: dried or homemade garganelli pasta works well, and other short pastas such as penne rigate, rigatoni, fusilli, or farfalle can be used if desired. The absence of cheese in the base preparation gives the cook room to tailor the final dish according to preference.
Ingredients
- 14 ounces garganelli pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 1 shallot
- 1 garlic clove
- 7 ounces mushrooms champignon/button
- 9 ounces tomato red and firm (I used piccadilly plum tomatoes
- 4 ounces pancetta
- 5 ounces fresh cream
- 5 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
The bell peppers
- Wash the peppers and cook them in a hot oven (180°) in an oven dish with a little water on the bottom until they soften and the skin is easy to remove. Seal them in a bag (I used a freezer bag) and let them cool, then peel them, clean them, remove the seeds and cut into cubes or julienne, Put the peppers in a bowl, adding a tablespoon of olive oil, salt and pepper, mix and keep aside (marinate for about 30 minutes)
The sauce
- Blanch the tomatoes in boiling water for a minute, then peel them, remove the seeds and cut them into cubes.
- Peel the onion and finely chop it. Cut the pancetta into cubes or lardons (if it isn't already cut).
- Heat 2-3 tablespoons of olive oil in a large skillet, add the onion, cook it for a few moments until it starts to soften, then add the pancetta and cook for a few minutes more. Add the tomatoes and simmer the sauce covered for 10-15 minutes over a low heat.
The pasta
- In the meantime put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
The mushrooms
- Clean the mushrooms and cut them into slices. Peel the garlic and crush it. Clean the shallot, chop it finely, then fry it with the garlic in a pan with 1 tablespoon of olive oil until it softens then add the mushrooms. Cook for a few minutes, until the liquid dries out. Remove the garlic before mixing the mushrooms with the rest of the sauce.
Finish the sauce
- Add the marinated peppers and cooked mushrooms to the tomato sauce. Then the cream, season with salt and pepper, stir and leave to flavour for a minute or two more.
Cook the pasta and finish the dish
- Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain. Add the pasta to the sauce, mix well and sauté for two minutes. If the sauce seems dry add some of the pasta cooking water. Serve sprinkled with a little pepper and chopped parsley.
Notes
- You can add grated Parmesan or grana cheese as a garnish if desired.
- Dried garganelli pasta is used here, but homemade garganelli or other short pastas like penne rigate, rigatoni, fusilli, or farfalle may be substituted based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 89g | 30% |
| Protein | 21g | 42% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 225mg | 9% |
| Potassium | 867mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2188IU | 44% |
| Vitamin C | 129mg | 143% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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