epicurious4.5
Fusilli With Peppers and Pancetta
This pantry recipe will quickly become a weeknight favorite.
👥 4 Servings👤 Giuliano Hazan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●skillet
- ●pot
📝 Preparation Steps
1
Peel the onion and finely slice. 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 beginning to brown, 2 to ⏱️ 3 minutes.
4
Fill a pot for pasta with about 6 quarts of 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.
Salt
6
Add 2 tablespoons salt to the boiling pasta water, add the fusilli, and stir well. Cook until al dente.
Saltfusilli1 pound
7
When the peppers are ready, add the cream and cook until it is reduces 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.
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