Fusilli with Peppers and Pancetta


Preparation info

  • Difficulty


  • Serves


Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

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, so it definitely deserves a place in a book on family favorites. 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.


  • ½ medium yellow onion
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 3 tablespoons butter
  • ¼-inch-thick slice pancetta (about 2 ounces)
  • Salt
  • Freshly ground black pepper
  • 1 pound fusilli
  • ½ cup heavy cream
  • cup freshly grated Parmigiano-Reggiano


  1. Peel the onion and finely dice it. Peel the peppers using a sawing motion with your peeler and remove the core, seeds, and pith. Cut the peppers in very thin strips.
  2. Put the butter in a 12-inch skillet over medium-high heat. When the butter begins to melt, add the onion and sauté until it turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, unravel the pancetta and cut it into thin strips. When the onion is ready, add the pancetta and sauté until it just begins to brown, 2 to 3 minutes.
  4. Fill a pot for pasta with about 6 quarts water, cover, and place over high heat.
  5. Add the peppers to the skillet and season with salt and pepper. Reduce the heat to medium and cook, stirring often, until the peppers are very tender and lightly colored, about 15 minutes.
  6. Add 2 tablespoons salt to the boiling pasta water, add the fusilli, and stir well. Cook until al dente.
  7. When the peppers are ready, add the cream and cook until it is reduced by about half, 2 to 3 minutes. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.