Bell Peppers are traditional in Italian cacciatore, but instead of putting them in the chicken cacciatore recipe -- I saved them for a side dish of red pepper rotini with bacon.
The red bell pepper and bacon gives this cacciatora dish a bit more substance while complimenting the earthy flavor of the chicken cacciatore.
I dice and saute the bacon first. I remove the bacon and leave some of the yummy bacon drippings in the skillet.
I then saute the red bell pepper in the bacon oil for 2 minutes. Then I add the rest of the ingredients and season.
How easy is that? You don't have to look very far to find a flavorful pasta recipe-- just a few ingredients and a simple preparation will get you an amazing side such as Red Pepper Rotini with Bacon.
It tastes as if you're in an Italian osteria { local tavern or eating place} enjoying a simple traditional meal with the contadini {country folk}. Just sit back and enjoy the rustic setting. Ask your server to suggest a good local red to go along with your pollo alla cacciatora and your rotini con pepperone rosso e pancetta. And once you get your fantastic cacciatora ask for some bread -- tell him you want to use it as a scarpetta { which literally means little shoe but it's bread used to sop up the juices on your plate}. This way you're showing that you don't want to waste one bit of delicious sauce on your plate. 🙂
📖 Recipe
Red Pepper Rotini with Bacon { Rotini con Peperone Rosso e Pancetta}
Ingredients
- 8 oz. dry rotini pasta
- 3 strips thick-sliced bacon diced
- 1 diced large red bell pepper
- 2 Tablespoons chopped fresh Italian parsley
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- Salt and black pepper to taste
Instructions
- Cook rotini in a large pot of boiling salted water according to package directions; drain.
- Cook bacon in a saute pan until crisp. Transfer bacon onto a paper-towel lined plate; drain all but 1 Tablespoon drippings.
- Saute red bell pepper in drippings 2 minutes. Off heat, stir in parsley, zest lemon juice, rotini, and bacon; season with salt and pepper.
Notes
- Inspired by Cuisine at Home Magazine
Nutrition
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