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Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta

Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta

Barilla

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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