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Heat Fustini’s Single Varietal olive oil in a large skillet over moderate heat and add onion and hot pepper flakes. Cook, stirring frequently until onions are soft - 8 to 10 minutes. Add pickled peppers and cook another minute. Add lemon zest, juice, and Fustini’s Sicilian Lemon Balsamic Vinegar and cook another minute. Remove from heat and add butter. Swirl to melt, season with salt and pepper, toss with pasta, add cheese and serve immediately.
Place peppers in a large bowl. Heat Fustini’s 12 Year White Balsamic Vinegar, sugar, salt and seasonings in a medium pot until fully boiling and all sugar and salt are dissolved. Pour boiling liquid over peppers and let sit 30 minutes. Cover and refrigerate overnight.
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