Pancetta and Sage Sauce

This is one recipe we can't take credit for. Cambridge customer Ayesha P. is the brains behind this delightfully creamy and flavorful sauce that she serves over our Pumpkin & Squash Ravioli. With few ingredients (found in our cooler) and little prep work, this delicious sauce can elevate your dinner to a seasonal taste explosion. Enjoy!


4-5 oz Canadian Pancetta

1/4 lb Argentine Sardo, cut into large pieces

1/2 bunch sage, chopped

8 oz Half & Half

Red chili flakes

Ground black pepper


1. Cube and cook the pancetta with the chopped sage for 4-5 minutes.

2. Add in half & half with pieces of Sardo. Bring to a simmer but not a boil. (Adjust for amount of sauce needed with more half & half and more Sardo.)

3. Stir until creamy and let the Sardo thicken the sauce.

4. Add pepper flakes and ground black pepper to taste.

5. Serve over Pumpkin & Squash Ravioli and revel in your culinary skills!

*If you have a recipe using our products, or a pasta and sauce pairing that you'd love to share-- let us know! Email Jenn at or like Capone Foods on Facebook and send us a message.

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