Red Pepper Pasta with Pancetta Recipe

Hearty, creamy, and oh-so-easy, this will become your newest go-to pasta recipe!

A creamy, quick, romesco-style sauce to smother your noodles with and chewy pancetta for a delicious salty bite.

There’s nothing I love more than a rich, filling bowl of pasta. However, I often retreat to my staple sauces like marinara, especially on busy weeknights when I don’t have time to create a sauce from scratch. However, this seemingly-complicated sauce couldn’t be easier thanks to fresh ingredients and a blender. With roasted red bell peppers, plum tomatoes, almonds, and tons of Parmesan cheese, this simple but ultra-satisfying pasta is the answer to your weeknight dinner woes.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Red Pepper Pasta with Pancetta

Hearty, creamy, and oh-so-easy, this will become your newest go-to pasta recipe!
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine Italian
Servings 4 servings


For the sauce

  • 5 oz jarred roasted red bell peppers
  • 5 plum tomatoes fresh or canned
  • 1 Cup raw almonds
  • juice from 1/2 lemon
  • 3 garlic cloves minced
  • 2 Tbsp chopped flat leaf parsley
  • 4-6 Tbsp olive oil
  • 1/2 Tsp salt

For the pasta

  • 1 lb. pasta preferably gluten-free
  • 8 oz. diced pancetta

For serving

  • fresh parmesan cheese
  • fresh parsley leaves


For the sauce

  • Place all ingredients (except olive oil) into a blender or food processor and pulse to blend. Drizzle in olive oil a few tablespoons at a time until creamy and smooth.

For the pasta

  • Cook pancetta in a non-stick sauté pan over medium heat for 5-7 minutes or until crispy.
  • Bring a large pot of water to boil before adding 1-2 tbsp. Kosher salt.
  • Bring back to a boil, then add in pasta, cooking to package directions for al denote.
  • Once cooked, add pasta to pancetta pan with tongs before adding romesco sauce. Thin out sauce with pasta water if needed.
  • Serve pasta with grated Parmesan and fresh parsley! Keeps well in refrigerator for up to 2 days.
Keyword pancetta, pasta, red pepper, romesco
Tried this recipe?Share with others how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating