Farfalle Pasta with Pancetta, Chili and Garlic

June 13, 2017 (Last Updated: August 28, 2017) by Emily

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A delicious and simple farfalle pasta with pancetta recipe with fresh chili, garlic and a dash of cream. This simple pasta dish makes a great quick weeknight meal that's delicious eaten hot or cold. Italian pasta recipes insidetherustickitchen

A delicious and simple farfalle pasta with pancetta recipe with fresh chili, garlic and a dash of cream. This simple pasta dish makes a great quick weeknight meal that’s delicious eaten hot or cold.

Farfalle pasta is a type of pasta shape which means ‘butterflies’ in Italian often know as ‘bow ties’ in English. It’s used for both creamy and tomato based sauces and goes perfectly with this simple pasta with pancetta recipe. I’ve added just enough chili to add a subtle kick but you can add more to your liking or leave it out altogether to be more kid friendly.


The great thing about pasta is there are endless variations from pasta shapes like farfalle, rigatoni, penne, spaghetti, bucatini to luscious sauces such as tomato or cream, ragu, or even a simple olive oil and garlic drizzle. Then there are veggies, meats, cheeses….the list is endless and no matter what combo I choose there is nothing quite like a big bowl of pasta. Come rain or shine, I’m always in the mood.

This pasta with pancetta recipe is incredibly simple, with just five ingredients to make the sauce it’s all about flavours that pack a punch and smokey pancetta, fresh chili, garlic, cream and high quality chopped tomatoes do just that!


What’s your favourite pasta recipe or one that you cook quite often on weeknights? This recipe is one I go to often because it’s so quick, the sauce simmers away whilst the pasta cooks which is perfect for me when I don’t have much time on my hands. I mean I LOVE spending hours in the kitchen and I quite often spend my Sunday afternoons making homemade fresh pasta such as ravioli and tagliatelle with a rich and delicious ragú but through the week, time is often very tight and quick pasta dishes are a must.

To make this simple pancetta, tomato sauce, add the pancetta to a pan and fry until it’s starting to brown along with finely chopped fresh red chili and garlic. Add high quality chopped tinned tomatoes (I’ve learned that high-quality tinned tomatoes make the world of difference so this is a must) and a splash of water, salt, and pepper.


Let the sauce simmer away for around 4-5 minutes then add the cream, stir and let it simmer until the pasta is ready (around another 3-4 minutes). I like to add a small bunch of chopped parsley then stir in the farfalle pasta.

For more pasta recipes try;

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5 from 4 votes

Farfalle Pasta with pancetta, Chili and Garlic

A delicious and simple farfalle pasta with pancetta recipe with fresh chili, garlic and a dash of cream. This simple pasta dish makes a great quick weeknight meal that's delicious eaten hot or cold.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 491kcal
Author Emily Kemp


  • 11.2 oz (320g) farfalle (bow tie) pasta
  • 1.7 oz (50g) smoked pancetta , cubed
  • 14.8 oz (420g) chopped tinned tomatoes , high quality
  • 1/2 fresh red chili
  • 2 cloves garlic
  • 3.5 fl oz (100ml) water
  • 3.5 fl oz (100ml) cream
  • 1 tbsp oilve oil
  • 1 small bunch parsley
  • salt and pepper


  • Bring a large pot of salted water to a boil. Add the olive oil to a large pan. Add the pancetta then finely chop the red chili and garlic and add to a pan. Stir the mixture and let the pancetta brown slightly. Add the farfalle pasta to the boiling water and cook according to packet instructions until al dente.
  • Add the chopped tomatoes and water to the pan with a pinch of salt and pepper and stir. Let simmer for 4-5 minutes. Add the cream, stir and let it simmer again for around 3 minutes or until the pasta is cooked.
  • Drain the pasta and add to the pan with some finely chopped parsley. Stir until the pasta is thoroughly coated in the sauce, serve.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 491kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    August 7, 2017 at 2:44 pm

    Hi there, could you use cherry tomatoes instead of tinned tomatoes?

    • Reply
      Inside the rustic kitchen
      August 7, 2017 at 2:56 pm

      Hi Sarah, I’ve never tried using cherry tomatoes for this recipe before but you could try chopping them in half and cook them down in a large frying pan. Try mashing them with a fork to create a chunky, rustic tomato sauce. You might need a pinch of sugar if the sauce is a little acidic.

  • Reply
    Tara | Deliciously Declassified
    June 15, 2017 at 1:28 pm

    Looks so simple and delicious – the best kind of pasta dish! What kind of canned tomatoes do you usually use?

  • Reply
    ali randall
    June 15, 2017 at 12:12 am

    I always have a box of farfalle in the pantry. This recipe sounds like the perfect balance of heat and saltiness from the bacon. It’s right up my alley5 stars

  • Reply
    Kelly @ trial and eater
    June 14, 2017 at 11:06 pm

    This pasta looks delicious, such a great color! Will have to try this without the pancetta.5 stars

  • Reply
    June 14, 2017 at 11:05 pm

    I love your authentic and simple Italian recipe. And like farfalle pasta. I will have to try with a pancetta substitue.5 stars

    • Reply
      Inside the rustic kitchen
      June 15, 2017 at 3:04 pm

      You could leave the pancetta out and it would still be really delicious. Thanks for stopping by Roxana.

  • Reply
    June 13, 2017 at 11:17 pm

    This looks so delicious. Pasta for weekends is the best. My hubby will love this. I’m saving it to try. Yum!5 stars

  • Reply
    Andrea @ Cooking with Mamma C
    June 13, 2017 at 11:03 pm

    This looks delicious! I love pasta and have it about three times a week. I’ll make it with vegetables or tomato sauce most often.5 stars

  • Reply
    Monica | Nourish & Fete
    June 13, 2017 at 11:00 pm

    Yum! I ADORE farfalle, and this looks fantastic. I’ll take it with all the chili, please! Beautiful pictures, too!

  • Reply
    Charla @ that girl cooks healthy
    June 13, 2017 at 10:58 pm

    What a beautiful looking Italian dish and the presentation is stellar…welldone

  • Reply
    Lisa | Garlic & Zest
    June 13, 2017 at 10:46 pm

    This is making me so hungry! Your photos are gorgeous! Love the simplicity of this dish too!5 stars

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