All Categories

Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta

Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta


Total time:


Prep time:


Cook time:



Serving Size: 24

1 1/2 lbs. chopped onion
2 oz. unsalted butter
1/4 cup olive oil
1 lb. and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
3 quarts canned Italian tomatoes, chopped (with juice)
4 small, dried hot red pepper, chopped finely
As needed Salt, as needed
6 lbs. penne or other short pasta
8 oz. grated Parmesan
4 oz. grated Pecorino Romano
14 California Avocados
2 Tbsp. lemon juice

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Sauté onion in butter and oil until golden, about 10 minutes.
  2. Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
  3. Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.
  4. Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
  5. Add more salt to taste, if necessary; reserve.
  6. Mix Parmesan and Romano; reserve.
  7. Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
  9. Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well. Meanwhile mix 3/4 cup sauce and 1/2 avocado, diced, in a sauté pan; heat through. When pasta is cooked and drained, stir it into the sauce; remove from heat. Stir in 2 tablespoons cheese. Mound on a serving plate. Garnish with 2 slices avocado.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • avocado pasta
  • cheese
  • foodservice
  • Italian food
  • pancetta
  • pasta
  • tomatoes


1 ratings

Recent pages: