Garganelli pasta alla Zingara

Method8 steps · about 1 hr

1. 1

   Step 1: Heat the oven to 180°C. Wash all three peppers and roast them in an oven dish with a little water on the bottom until softened and the skins can be removed. Cover them in a suitable food-safe bag or covered container and let them cool, then peel, deseed and cut into cubes or strips. Toss with 1 tablespoon of the total olive oil (1 tablespoon) and the pepper-marinade salt and pepper. Leave to marinate for about 30 minutes while preparing the sauce and mushrooms. Begin the 30-minute marinade timer after roasting, cooling and preparing the peppers.

   After roasting/cooling: marinate peppers · 30 minUses 1 red bell pepper · 1 yellow bell pepper · 1 green bell pepper · A little water for the roasting dish · 1 tablespoon oil for pepper marinade · Salt for the roasted pepper marinade, to taste · Pepper for the roasted pepper marinade, to taste

   
2. 2

   Step 2: Blanch the tomatoes (250 g) in boiling water for 1 minute, then lift them out. When cool enough to handle, peel, deseed and cut into cubes.

   Blanch tomatoes for 1 minute · 1 minUses 250 g tomatoes · Boiling water for blanching tomatoes

3. 3

   Step 3: Peel and finely chop the onion (1). Cut the pancetta (120 g) into cubes or lardons if it is not already cut. Wash and chop the parsley, keeping it aside for serving.

   Uses 1 onion · 120 g pancetta · Fresh parsley, chopped, for serving

   
4. 4

   Step 4: Heat 2–3 tablespoons of the total olive oil (2–3 tablespoons) in a large skillet. Add the prepared onion and cook until it starts to soften, then add the prepared pancetta and cook for a few minutes more. Add the blanched tomato cubes, cover and simmer over low heat for 10–15 minutes.

   Simmer sauce · 15 minUses 2–3 tablespoons oil from the same total supply · The prepared chopped onion · All 120 g prepared pancetta · All 250 g prepared tomato cubes

   
5. 5

   Step 5: While the tomato sauce cooks, bring a pot of water to the boil for the pasta. Add pasta-water salt and return it to the boil.

   Uses Water for boiling the pasta · Salt for pasta cooking water, as needed

6. 6

   Step 6: Clean and slice the mushrooms (200 g). Peel and crush the garlic clove (1). Peel and finely chop the shallot (1), then fry it with the garlic in a separate pan using 1 tablespoon of the total olive oil (1 tablespoon). Once softened, add the mushrooms and cook until their released liquid evaporates. Remove and discard the garlic before combining these cooked mushrooms with the other sauce.

   Uses 200 g mushrooms · 1 garlic clove, peeled and crushed · 1 shallot · 1 tablespoon oil from the same total supply

   
7. 7

   Step 7: Add the marinated peppers and cooked, garlic-free mushrooms to the tomato-pancetta sauce. Add all the fresh cream (150 g), season with the final sauce salt and pepper, stir and let the flavours combine gently for 1–2 minutes.

   Combine cream sauce flavours · 2 minUses All the simmered tomato-pancetta sauce · All the peeled peppers and their marinade · All the cooked mushrooms/shallot after garlic removal · 150 g fresh cream · Salt for the combined cream sauce, to taste · Pepper for the combined cream sauce, to taste

8. 8

   Step 8: Cook all the garganelli in the prepared boiling salted water according to the packet until al dente. Before draining, reserve 1 cup of its cooking water. Drain and add the pasta to the finished cream sauce, mix and sauté for 2 minutes; the timer covers this final sauté, not packet-pasta cooking. Add a little of the reserved water only if the mixture is dry. Serve with the chopped parsley kept aside, a little additional serving pepper if desired and, optionally, freshly grated Parmesan or Grana.

   After pasta cooking: sauté in sauce · 2 minUses The prepared pot of boiling salted water · 400 g dried garganelli · All the finished cream sauce · The washed chopped parsley held aside · A little additional pepper for serving, if desired · A little grated Parmesan or Grana for serving, optional