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4.5 from 2 votes

Orange Pasta

This unique pasta recipe is tangy yet creamy and easy to make. A very pleasing dish from my childhood!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: American
Keyword: orange pasta
Servings: 4
Calories: 544kcal
Author: Bill


  • 8 oz. rigatoni (225g, or any other short cut pasta)
  • 3 tablespoons olive oil
  • 4 oz. pancetta or bacon (115g; optional, the dish is otherwise vegetarian if you leave this out)
  • 1 medium onion (thinly sliced)
  • 3 cloves garlic (thinly sliced)
  • 1 cup orange juice
  • ½ cup tomato paste
  • salt and pepper (to taste)
  • 1/3 cup half-and-half or heavy cream (80 ml)
  • ¼ cup grated Parmesan cheese (25g)
  • zest of 1/2 an orange
  • ½ cup basil (julienned)


  • Bring a large pot of salted water to a boil and add the pasta. While that's happening, heat a skillet over medium heat and add the olive oil and pancetta/bacon (if using). Allow the pancetta to crisp up, and then add the onion and garlic. Cook for about 10 minutes, or until caramelized.
  • Stir in the orange juice and tomato paste, and bring to a simmer. Season with salt and pepper to taste, and add the half and half. Scoop in your cooked pasta (reserve the cooking liquid), and parmesan cheese. Give everything a good stir. Add in a little more of the starchy pasta water if the sauce needs thinning out.
  • Stir in the orange zest and basil. Give the pasta a taste and adjust the seasoning if needed. Serve!


Calories: 544kcal | Carbohydrates: 60g | Protein: 16g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1137mg | Potassium: 723mg | Fiber: 4g | Sugar: 12g | Vitamin A: 905IU | Vitamin C: 41.4mg | Calcium: 137mg | Iron: 2.2mg