PEPPERS & PANCETTA PASTA

A Rich and Flavorful Mediterranean Pasta all Year Round

Paccheri with Peppers and Pancetta is a bold and satisfying dish that showcases the best of Mediterranean flavors. This wide tubular pasta from Naples, is perfect for catching hearty sauces and chunky ingredients like sweet bell peppers, crispy pancetta, olives, and capers. It’s a dish that brings warmth and color to the table, making it a perfect lunch all year round, from summer gatherings to cozy winter meals.  

This pasta is the kind of recipe that feels both rustic and indulgent, with the smokiness of the pancetta balanced by the brightness of the peppers and the briny touch of olives and capers. It’s easy to make and adaptable - perfect for a lazy weekend lunch, a casual dinner with friends, or even a special meal for guests. You can also make it your own by adding chili flakes for heat, or substituting pancetta for a vegetarian alternative.  

Serve it with a glass of medium-bodied red wine like Aglianico or Primitivo, and finish with a sprinkle of fresh parsley and a light dusting of cheese.  

This dish is a well-rounded meal, offering a good mix of protein, fiber, and healthy fats. Pancetta adds protein and iron, while peppers provide vitamin C and antioxidants. Olives and capers contribute healthy fats and minerals, and the pasta itself offers energy-sustaining carbohydrates.  

You can easily adjust the richness by using less pancetta and increasing the ratio of vegetables, or opting for whole grain paccheri to boost fiber. The use of extra virgin olive oil in the base keeps the dish heart-healthy and fragrant.

A little history

Paccheri pasta originated in Campania, particularly Naples, and was traditionally considered a pasta of the people - its large shape perfect for making a meal feel generous and abundant. The name paccheri comes from the Neapolitan word paccarià, meaning "a slap," referring to the slapping sound the pasta makes when stirred in sauce.  

The use of pancetta and peppers is rooted in rural cooking, where pork was cured for preservation and used to enrich otherwise vegetarian dishes. The addition of olives and capers - abundant in the Mediterranean - adds a distinctly coastal character, blending inland and maritime influences in one plate.  

This combination of ingredients reflects the culinary identity of southern Italy, where bold, sun-drenched ingredients meet hearty, rustic techniques. This dish is rooted in the region’s ability to create flavorful, deeply satisfying meals from a few simple but high-quality ingredients.

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INGREDIENTS👇🏻

• 160g | 5.6oz paccheri [or rigatoni] pasta

• 150g | 5.3oz pancetta [or lardons]

• 2 red bell peppers

• 100g | 03.5oz pitted mixed olives

• 30g | 1.1oz capers

• 2 tbsp tomato paste

• 1 garlic clove

• 20g | 0.7oz parmigiano cheese

• 20g | 0.7oz pecorino romano cheese

• freshly chopped parsley

• Fine and coarse sea salt

• Extra virgin olive oil

The recipe step by step

1. Bake the whole peppers for 20 minute on 250 °C | 482 °F with the fan on

   
   

2. Tip: when cooked, place the hot peppers in a bowl, wrap with cling film and let them rest for at least 30 minutes, this will make it much easier to peel afterwards

   
   

3. When cooled down peel and trim the bell peppers, and slice in short strips

   
   

4. Chop the pancetta and add it to a pan with some extra virgin olive oil

   
   

5. Sizzle on medium heat until golden brown, then remove from the pan without its dripping and set aside

   
   

6. Add to the dripping a garlic clove, the mixed olives and capers, and sizzle for a minute or two, before adding the roasted peppers and tomato paste to the pan

   
   

7. Season with sea salt, cover with a lid and cook for about 10 minutes

   
   

8. Remove half of the pepper [and only the peppers!] from the pan, and blitz until you get a creamy consistency

   
   

9. Pour the cream back into the pan, add the sizzled pancetta and stir on a low heat for a couple of minutes, for all the flavors to merry together

   
   

10. In the meantime, bring the pasta water to a boil and add the coarse sae salt

    
    

11. Cook the paccheri al dente, drain and add them to the sauce pan to sauté for a few minutes, while stirring thoroughly

    
    

12. Sprinkle freshly chopped parsley on top of the steaming pasta and remove from the heat

    
    

13. Grate the parmigiano and pecorino romano cheese on top before serving…then enjoy! 😋