Veggie Rotini with Cherry Tomatoes, Caramelized Red Onions & Pancetta

Barilla veggie rotini pasta

Made with

Barilla Veggie Rotini

  • Prep
  • Cook
  • Skill

  • 444
  • 16g
    Total fat
  • 62g
    total carbohydrate
  • 13g
Powered by


Ingredients for 6 people

  • 1 box Barilla® Veggie Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 small red onion, cut julienne
  • 1 pint red cherry tomatoes, halved
  • 1 pint yellow cherry tomatoes, halved
  • 3 ounces Pancetta (may substitute bacon), diced
  • Salt and black pepper to taste
  • ½ cup Pecorino Romano cheese, shredded


  • Bring a large pot of water to a boil.
  • In a large skillet cook pancetta until it’s rendered and crispy.
  • Remove from skillet and drain on a paper towel.
  • Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
  • Add tomatoes and sauté for 2 minutes.
  • Season with salt and pepper.
  • Cook pasta 1 minute less than the package directions.
  • Drain pasta reserving 1 cup cooking water.
  • Add pasta to sauce and toss.
  • Remove from heat and toss with half the pancetta and half the cheese.
  • Top with the remaining pancetta and cheese then serve.
Show more