From Toni’s Kitchen

vomFASS Pasta, Peppers & Pancetta


These pastas are delicious on their own drizzled with any of your favorite vomFASS finishing olive oils or in a favorite recipe such as the Pasta, Peppers and Pancetta below.

• ½ cup vomFASS Don Giovanni Extra Virgin Olive Oil
• 4 oz. Pancetta
• ½ Onion, sliced
• 1 Red Bell Pepper, seeded & sliced
• 1 Orange Bell Pepper, seeded & sliced
• 1 Yellow Bell Pepper, seeded & sliced
• 1 T. Garlic, minced
• 1 lb. vomFASS Fettuccine
• 1 T. vomFASS Salt
• ½ t. vomFASS Pepper

1. Fill large pot with water and bring to a boil.

2. Meanwhile, add vomFASS Don Giovanni Extra Virgin Olive Oil to a large sauté pan over medium low heat and gently brown pancetta. Remove pancetta with a slotted spoon and reserve. To oil in the pan, add sliced onion and sliced peppers. Sauté gently until slightly caramelized.
3. Add garlic and cook until fragrant, about 1 minute. Return pancetta to the pan with the vegetables and keep warm.

4. Once water comes to a boil, add 1 Tablespoon vomFASS Salt and pasta. Cook until pasta is al denté, about 6-8 minutes. Drain.

5. Add drained pasta to pancetta pan and toss to coat. Sprinkle generously with vomFASS Ground Pepper.

Serves 4


Recipe from vomFASS USA. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This delicious recipe brought to you by vomFASS USA.

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