Italian
Pasta alla Zingara
by Federico Fusca Chef · 332K subscribers on YouTube
A free-style fridge-clearer pasta made with whatever you have: onion, pancetta, bell pepper, ham, tomato passata, parsley, and cream. No rules, just pure comfort.
- Difficulty
- easy
Ingredients
10 items- 2 pcsOnionuse any type of onion
- Pancettaa good chunk, slice or dice
- 1 pcsBell Pepperany colour bell pepper
- 3 pcsCooked Hamslices of cooked ham; leftover works great
- Tomato Passatahomemade or store-bought tomato passata
- Parsleyfresh flat‑leaf parsley, chopped
- Cooking Creamcooking cream (heavy cream works too)
- Pastamezzi rigatoni or any short pasta you have
- Olive Oilextra virgin olive oil for sautéing
- Saltfor pasta water and seasoning to taste
Method
- Finely chop the onion.
- Sauté the onion in olive oil over medium heat until translucent.
- Cut the pancetta into small cubes and add to the pan.
- Remove seeds and white pith from the bell pepper, dice it finely, and add to the pan.
- Cut the cooked ham into small pieces and add to the pan.
- Cook for 5 minutes until the pepper softens.
- Add the tomato passata and cook for another 5 minutes.
- Finely chop the parsley and set aside.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta.
- Stir the cream into the sauce.
- Drain the pasta al dente and toss it in the sauce with the chopped parsley.
- Serve with a sprinkle of fresh parsley.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
