Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta

Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta

0 Reviews 1 Pic
Recipe by  Barilla

“Colorful and delicious, this pasta dish uses a crowd-pleasing combinations of fresh tomatoes, crisp pancetta and Barilla Veggie Rotini, made with spinach and zucchini for an extra boost of veggies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of water to a boil.
  2. In a large skillet cook pancetta until its rendered and crispy. Remove from skillet and drain on a paper towel.
  3. Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
  4. Add tomatoes and saute for 2 minutes. Season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions. Drain pasta reserving 1 cup cooking water.
  6. Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss.
  7. Remove from heat and toss with half the pancetta and half the cheese.
  8. Top with the remaining pancetta and cheese then serve.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese
(9)

Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese
(8)

Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese

Rotini With Kale, Roasted Peppers and Pine Nuts
(3)

Rotini With Kale, Roasted Peppers and Pine Nuts

Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese
(3)

Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Whole Grain Linguine with Roasted Peppers
(1)

Whole Grain Linguine with Roasted Peppers

Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese
(1)

Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 617 cal
  • 31%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 71.5 g
  • 23%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

>

next recipe:

Whole Grain Angel Hair with Pistachio and Basil Pesto, Cherry Tomatoes and Black Olives