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5.0 from 99 votes

Pasta with Friggitelli Peppers (Friarielli)

In this recipe from Southern Italy, friggitelli peppers add a slightly sweet and fruity flavour to tomatoes and pancetta to create a very tasty yet quick to make pasta dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 594 kcal
Course: Main Course
Cuisine: Italian

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 fresh basil chopped
  • salt for pasta and to taste
  • black pepper to taste
  • parmigiano reggiano to serve

Instructions

    Cup of Yum
  1. Wash and dry the friggitelli peppers, then cut off the top part with the stem and remove as many seeds as possible.
  2. 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).
  3. 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.
  4. Add the tomatoes, basil, a little water and salt to taste, then simmer for 15-20 minutes. Add the friggitelli peppers to the sauce.
  5. In a separate pan over medium-high heat, fry the pancetta cubes until browned, then add to the sauce.
  6. 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.
  7. 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

  • If you'd like to make this recipe vegetarian, simply leave out the Pancetta and the Parmigiano Reggiano. Instead of Parmigiano Reggiano opt for a vegetarian parmesan as Parmigiano Reggiano contains animal rennet.
  • For those with dietary restrictions or preferences, this recipe can easily be made gluten-free by using gluten-free pasta.
  • You can also serve this dish without pasta as a delicious side dish.
  • If you can’t find friggitelli peppers you can also make this dish with other varieties of small sweet peppers such as Spanish padrón peppers or Japanese shishito peppers.
  • If you'd like to make this recipe vegetarian, simply leave out the Pancetta and the Parmigiano Reggiano. Instead of Parmigiano Reggiano opt for a vegetarian parmesan as Parmigiano Reggiano contains animal rennet.
  • For those with dietary restrictions or preferences, this recipe can easily be made gluten-free by using gluten-free pasta.
  • You can also serve this dish without pasta as a delicious side dish.

Nutrition Information

Calories 594kcal (30%) Carbohydrates 81g (27%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.03g Cholesterol 17mg (6%) Sodium 180mg (8%) Potassium 520mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 558IU (11%) Vitamin C 72mg (80%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 594

% 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.