Orzo with Pancetta Peppers and Tomatoes

By Safion

Ingredients

• 1 red bell pepper
• 1 orange bell pepper
• 1 pound orzo pasta
• 3 cups chicken stock
• 3 cups water
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 4 ounces pancetta
• 1 clove garlic, minced
• 2 plum tomatoes, chopped
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/2 cup parmesan cheese

Details

Servings 4

Preparation

Step 1

In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta
and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the pancetta and
saute until crisp, about 5 minutes per side. Remove pancetta to paper towel to drain. Add the garlic and cook for 1 minute. Add roasted chopped bell peppers,tomatoes, and red pepper flakes, and cook until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine
all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the pancetta.