Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Penne Pasta with Peas, Peppers and Pancetta
You will be surprised by how easy, quick and delicious is this pasta with peas, peppers and pancetta!
Let’s start the week with a super easy, extremely fast, really delicious, one-dish meal recipe, to make your Monday dinner a breeze.
I call this pasta “the Four Ps “, because of its four simple ingredients: piselli (peas), pancetta (or bacon), peperoni (peppers) and pomodori … well, that’s tomatoes. I guess the name doesn’t quite work in English 🙁
To prepare this sauce all you need is to place the ingredients in a pan and let them cook for 20 minutes or so. Yes, it’s that easy. Check out the recipe!
Ingredients:
- 1 cup of green peas
- half red pepper, cut in small cubes
- 2 slices of pancetta or bacon, cut in small cubes
- 12 oz of crushed tomatoes (I used organic canned tomatoes)
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of Parmesan cheese, freshly grated (optional)
- salt to taste
- 12 oz of penne pasta, or other short pasta
Preparation time: 25 minutes
Directions:
Step 2: While the sauce is cooking, bring to boil a large pot of salted water. Cook the penne. Drain the pasta when ready. Place in saucepan and mix well. Sprinkle with Parmesan cheese if you like.
Penne Pasta with Peas, Peppers and Pancetta
You will be surprised by how easy, quick and delicious is this pasta with peas, peppers and pancetta!
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
Ingredients:
1 cup of green peas
half red pepper, cut in small cubes
2 slices of pancetta or bacon, cut in small cubes
12 oz of crushed tomatoes (I used organic canned tomatoes)
3 tablespoons of extra virgin olive oil
2 tablespoons of Parmesan cheese, freshly grated (optional)
salt to taste
12 oz of penne pasta, or other short pasta
Instructions
Preparation time: 25 minutes
Directions:
Step 1: Place all the ingredients for the sauce (olive oil, peas, pancetta, peppers, tomatoes and salt to taste) in a medium pan, over medium-high heat for a couple of minutes. As soon as it start boiling, cover the pan and simmer for about 20 minutes over medium flame. Stir occasionally. Check the sauce and uncover the pan for the last 5 minutes if you need to make it a little denser.
Step 2: While the sauce is cooking, bring to boil a large pot of salted water. Cook the penne. Drain the pasta when ready. Place in saucepan and mix well. Sprinkle with Parmesan cheese if you like.
And voila’! Dinner is ready!
