Fusilli Alla Crazy Bastard Recipes

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FUSILLI ALLA CAPRESE



Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
  • In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

FUSILLI ALLA CRAZY BASTARD



Fusilli Alla Crazy Bastard image

This vibrant pasta, tossed with beet greens and creamy goat cheese, is an ode to Charles Barsotti's 1994 New Yorker cartoon of a rigatoni noodle on the phone to a friend, exclaiming, "Fusilli, you crazy bastard!" Tarry Lodge chef Andy Nusser says, "Mario [Batali] and I saw the cartoon at the same time. It became the punch line to every joke." Food and Wine, January 2009.

Provided by Pinay0618

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup walnut halves
1 pint cherry tomatoes
2 tablespoons olive oil
1 teaspoon olive oil
salt & freshly ground black pepper
1 lb fusilli
3 garlic cloves, sliced
1/2 lb beet leaf, rinsed and coarsely chopped
1 pinch crushed red pepper flakes
1/2 lb soft fresh goat cheese, thickly sliced
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
  • Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
  • In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
  • Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Nutrition Facts : Calories 790.3, Fat 32.7, SaturatedFat 11.5, Cholesterol 29.7, Sodium 432.2, Carbohydrate 93.9, Fiber 7.7, Sugar 5.2, Protein 31.5

FUSILLI ALLA CRAZY BASTARD



FUSILLI ALLA CRAZY BASTARD image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 10

1/2 cup walnut halves
1 pint cherry tomatoes
2 tablespoons plus 1 teaspoon olive oil
Salt and freshly ground black pepper
1 pound fusilli pasta
3 garlic cloves, sliced
1/2 pound beet greens (or other leafy green such as spinach), rinsed and coarsely chopped
Pinch of crushed red pepper
1/2 pound soft goat cheese, thickly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • 1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl. 2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots. 3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes. 4. Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

FUSILLI ALLA CARLO



Fusilli Alla Carlo image

This is the Runner-Up recipe for 1988 in the San Francisco Chronicle, by Carlo Middione. I'm submitting the recipe exactly as found but, go ahead, add the garlic! (you know you want to!) ;-)

Provided by evelynathens

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces unsalted butter
4 ounces pancetta, sliced 1/8 inch thick, then cut into 1/4-inch long pieces
6 ounces chopped domestic mushrooms (about 2 cups)
1 cup chopped peeled-and-cored tomatoes
2 1/4 cups heavy cream
salt and pepper
1 1/2 lbs imported italian fusilli
3 ounces pine nuts, toasted until golden in a dry skillet (1/3 cup)
3/4 cup freshly grated parmesan cheese
1/3 cup freshly grated pecorino cheese

Steps:

  • Put the butter, pancetta and mushrooms in a large skillet and saute until golden. Add the tomatoes and toss everything together. Add the cream and simmer over medium heat until the cream is thick and coats the back of a spoon, about 5 to 8 minutes. Season with salt and pepper.
  • Cook the pasta in a large pot of boiling salted water. (The ratio is 1 teaspoon of salt to 1 quart of water.) Drain the pasta but do not shake all the water out; it should be moist, not wet. (See note.).
  • Toss the pasta, pine nuts and Parmesan in a large, warm bowl. Add the sauce and mix again. Serve in warmed pasta plates or basin-shaped plates. Sprinkle on the pecorino cheese and add a bit more pepper to garnish.
  • Pass more cheese at the table.

Nutrition Facts : Calories 1095, Fat 71.2, SaturatedFat 38.3, Cholesterol 194.2, Sodium 237.1, Carbohydrate 92.1, Fiber 4.8, Sugar 4, Protein 24.8

FUSILLI ALL'AMATRICIANA



Fusilli All'amatriciana image

Provided by Gina Schild

Categories     Onion     Pasta     Tomato     Quick & Easy     Bacon     Bon Appétit     Miami     Florida

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
6 bacon slices (about 5 ounces), finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
Cayenne pepper
8 ounces fusilli or penne pasta, freshly cooked
Grated Parmesan

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
  • Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.

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  • Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
  • Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
  • In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
  • Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
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