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.
© 2012 Giuliano Hazan. All rights reserved.