Bow-tie pasta and langostino are given a Mediterranean flare with sun-dried tomatoes, pancetta, garlic, onions and yellow bell peppers. This dish is as delicious as it is pretty.
While prepping vegetables, bring a pot of water to boil for the pasta. Cook the pasta according to package until al dente. Drain and set aside, reserving 1/4 cup pasta cooking water.
In a large skillet, cook the pancetta, rendering out some of the fat.
When pancetta is just getting a little crisp, add the onion and cook for 2 or 3 minutes. (Add a drizzle of olive oil if necessary to keep things from sticking to the pan.)
Add the yellow pepper and garlic and cook for another 3 minutes, stirring as needed until the vegetables are just slightly past crisp tender.
Stir in the langostino, sundried tomatoes, crushed red pepper, and the capers. Cook and stir until the langostino has warmed through.
Stir in the parsley, white balsamic vinegar, and half and half (if using). Add salt and pepper to taste. Toss all ingredients with the pasta. Drizzle with the reserved pasta water and a little olive oil for moisture, if needed.
Serve immediately. Can be topped with freshly grated parmesan cheese if desired.
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