Pasta with Friggitelli Peppers (Friarielli)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
594 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Friggitelli Peppers (Friarielli)
Description
Pasta with Friggitelli Peppers (Friarielli) features short pasta varieties cooked until al dente and combined with a sauce made from sautéed friggitelli peppers, pancetta, garlic, and datterini or cherry tomatoes. The peppers are cleaned to remove seeds and cooked gently in olive oil with a whole peeled garlic clove until soft and lightly browned, adding a delicate sweetness and mild pepper flavor. After removing the peppers and garlic, chopped garlic is softened, then tomatoes, basil, and a little water are simmered to develop a fresh and aromatic sauce base. The browned pancetta is then incorporated, contributing a smoky, savory richness.
The final sauce melds the sweet-tartness of tomatoes and the mellow pepper notes with the pork flavor from the pancetta. Tossed with the pasta, it forms a hearty and balanced dish. Parmigiano Reggiano grated on top adds a salty, nutty finish. This pasta is well-suited for a comforting lunch or dinner where moderate cooking effort results in a satisfying plate with fresh and savory elements.
The recipe allows flexibility such as substituting pasta types, omitting pancetta and cheese for a vegetarian option, and using similar small sweet peppers like padrón or shishito. It can also be served as a side by itself without pasta. Preparing the peppers carefully to avoid burning and cooking the sauce gently helps develop the right textures and flavors.
Ingredients
- 0.88 lbs short pasta (I used biricci) - penne, paccheri or short maltagliati also work
- 10.6 oz friggitelli peppers or other small sweet peppers
- 3.5 oz pancetta diced
- 2 cloves garlic 1 whole peeled clove and 1 chopped clove
- 7 oz datterini tomatoes or cherry tomatoes
- 3-4 tablespoon extra virgin olive oil
- 1 handful basil chopped, fresh
- salt for pasta and to taste
- black pepper to taste
- parmigiano reggiano to serve
Instructions
- Wash and dry the friggitelli peppers, then cut off the top part with the stem and remove as many seeds as possible.
- Fry the peppers in a skillet or frying pan with 2 tablespoons of olive oil and a peeled whole clove of garlic, salt and pepper (These peppers have very thin skins and don’t take long to cook. Be careful not to burn them. You want them soft and slightly browned).
- When the friggitelli are soft and lightly brown, remove them and the garlic clove from the pan. Add a little more olive oil and sauté the chopped garlic clove until softened.
- Add the tomatoes, basil, a little water and salt to taste, then simmer for 15-20 minutes. Add the friggitelli peppers to the sauce.
- In a separate pan over medium-high heat, fry the pancetta cubes until browned, then add to the sauce.
- Meanwhile, bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.
- Mix in the pasta to the pepper sauce. If the pasta seems dry add some of the saved pasta cooking water and stir well. Serve with a sprinkling of chopped fresh basil and grated Parmigiano Reggiano.
Notes
- To make the dish vegetarian, omit the pancetta and Parmigiano Reggiano and use a vegetarian parmesan substitute.
- For gluten-free diets, substitute the pasta with gluten-free pasta varieties.
- If friggitelli peppers are unavailable, small sweet peppers like Spanish padrón or Japanese shishito peppers work well.
- This pasta can also be served as a side dish without the pasta component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 81g | 27% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 180mg | 8% |
| Potassium | 520mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 72mg | 80% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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