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Photo of Rigatoni with pancetta and vegetables by WW

Rigatoni with pancetta and vegetables

Total Time
25 min
10 min
15 min
Onion, garlic and fennel give a herby base to this wholesome pasta. Stir through salty pancetta, fresh parsley and broccoli florets for colour and goodness



100 g, thinly sliced

Olive oil

1 tbs

Dry pasta

240 g, (rigatoni)


300 g, cut into small florets

Red onion

1 small, finely chopped


1 baby, thinly sliced


2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated


1 medium, shredded

Balsamic vinegar

1 tbs, (aged)

Fresh flat-leaf parsley

¼ cup(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add broccoli for the last 2 minutes of cooking. Drain. Return pasta and broccoli to pan.
  2. Meanwhile, heat oil a large non-stick frying pan over medium-high heat. Add onion, fennel and pancetta and cook, stirring, for 5 minutes or until vegetables are soft and pancetta is crisp. Add garlic and rind and cook, stirring, for 1 minute.
  3. Add pancetta mixture to pasta with treviso and vinegar and toss gently to combine. Serve sprinkled with parsley.


SERVING SUGGESTION: Parmesan cheese, plus salad of baby rocket leaves, sliced cucumber and baby roma tomatoes drizzled with balsamic vinegar.TIP: Pancetta is unsmoked Italian bacon cured in salt and various spices. It is available from the deli counter of most supermarkets. If unavailable you can use prosciutto or bacon instead.Treviso is a mild variety of radicchio that is shaped like a baby cos lettuce and has a dark red leaf and a slightly bitter flavour. Popular in Italian cooking, it can be eaten raw or lightly cooked. It is available in the fresh produce section of most supermarkets (when in season).