Food and Recipes Recipes Pasta with Pancetta, Artichokes, and Roasted Red Peppers Be the first to rate & review! A five-ingredient pasta recipe perfect for a weeknight meal or a casual dinner party. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Active Time: 25 mins Total Time: 25 mins Servings: 4 Jump to recipe This may not be your regular ol' pasta with red sauce, but this dish has serious Italian character. Our Pasta with Pancetta, Artichokes, and Roasted Red Peppers is an achievable weeknight pasta supper that brings a touch of elegance to the table. Bowtie pasta has the perfect grooves to catch this silky pasta sauce, which is fortified with rendered fat from the pancetta and artichoke liquid. Jarred, marinated artichokes work overtime in this recipe. You'll sear the artichoke quarters until golden, but make sure not to toss that liquid leftover in the jar. The artichoke marinade plays an important role in the dish, too—it gives the sauce a spike of salty, briny seasoning. Marinated artichokes (not the plain brined kind) work best in this recipe because the marinade helps flavor the pasta. Add the pancetta and arugula after allowing the pasta to cool for two minutes; otherwise, the arugula will wither down and the pancetta will soften. Garnish this Italian supper with Parmesan and serve with a nice green salad. Ingredients ¼ teaspoon kosher salt, plus more for salting water 12 ounces uncooked bow tie pasta 1 (4-oz.) pkg. diced pancetta 1 (24-oz.) jar marinated quartered artichoke hearts, drained, 2 Tbsp. liquid reserved 1 (12-oz.) jar roasted red bell peppers, drained and coarsely chopped (about 1⅓ cups) 2 tablespoons olive oil ¼ teaspoon black pepper 3 cups baby arugula (3 oz.) Grated Parmesan cheese (optional) Directions Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente, about 10 minutes. Drain, reserving 1 cup cooking water. While pasta cooks, cook diced pancetta in a large nonstick skillet over medium-high, stirring often, until fat is rendered and pancetta is crisp, 8 to 10 minutes. Transfer pancetta to a plate, reserving drippings in skillet. Add artichokes, cut side down, to drippings in skillet; spread in an even layer. Cook, undisturbed, until evenly golden on bottom, about 7 minutes. Add bell peppers, oil, salt, black pepper, pasta, reserved artichoke liquid, and ½ cup of the reserved cooking water, stirring to combine. Cook, stirring constantly, until a creamy, emulsified sauce forms and coats pasta, 2 to 3 minutes, adding more cooking water if needed until desired sauce consistency. Remove skillet from heat, and cool 2 minutes. Stir in arugula and pancetta. Divide pasta mixture evenly among 4 bowls. Garnish with Parmesan, if desired. Rate it Print