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Fusilli With Peppers and Pancetta

4.5

(2)

A plate of Fusilli with Peppers and Pancetta.
Photo by Joseph De Leo, Food Styling by Simon Andrews

While looking through the refrigerator one day, I noticed a package of multicolored peppers, probably purchased because of their pretty appearance and then forgotten. Further search turned up a thick slice of pancetta and some heavy cream. The ingredients practically screamed out “pasta sauce!” My concoction turned out so well that I added it to my notes for a future book. Since then, I’ve been making it on a regular basis. I like cutting the peppers in thin strips. You get more surface area, which means more flavor, and I love the way they wrap around the fusilli.

This recipe was excerpted from ‘Hazan Family Favorites’ by Giuliano Hazan. Buy the full book on Amazon. See more of Giuliano Hazan’s favorite pastas →

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