A creamy pepper sauce very easy to cook, topped with crispy pancetta and with a somewhat cooler note given by the fennel leaves, which suit us just fine as pasta dressing. We used a mix of red and yellow peppers.

Serves 2, Preparation 15 mins, Cooking 25 minutes

  • 2 peppers, medium-sized
  • Cubed Pancetta, 100 g
  • Fennel leaves, a bunch
  • 1 onion, finely sliced
  • Salt and Black Pepper, a pinch
  • EVOO – Etra Virgin Olive Oil, 3 tbsp
  • Hot Vegetable Stock or Hot Water, approx 150 ml


Cut off the cap, remove the seeds and white membranes inside the peppers, cut them into chunks.

Heat two spoons of EVOO in a non-stick pan, gently fry the sliced onion, add a drop of hot water or hot vegetable stock and let it soften. Add the pepper chunks, a pinch of salt and pepper, stir and cook them adding hot stock or hot water a little at a time until softened but not over softened, leave them still slightly firm.

Meanwhile, brown the pancetta cubes in a tablespoon of oil, making them crispy.

Transfer the softened peppers to a mix and blend them, then return the puree to the pan, some fennel leaves, add pancetta cubes with their oil, and leave a few cubes aside for garnish at the end. Stir.

Bring salted water to the boil, cook the fusilli draining them al dente, save a glass of cooking water. Add the fusilli to the pepper sauce and sauté, adding cooking water a little at a time if it dries out a little, stir and add the chopped fennel leaves. Serve.

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