Fusilli Bucati Corti With Rosmarino Maiale Monday Sauce Recipes

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FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE



Fusilli Bucati Corti with Rosmarino Maiale Monday Sauce image

I called this Monday sauce because it's easy to throw together even on the most taxing of days, and it is guaranteed to brighten a speedy weeknight meal. There is the idea of a ragu della Domenica, or Sunday sauce (sometimes called Sunday gravy) in Italy. To make it, a tireless nonna slaves over a slow-bubbling cauldron all day. This bright and straightforward sauce is the opposite--it takes just a few minutes to prepare--but the punch it packs in flavor will rival the best of the long-simmering/suffering ragus.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces fusilli bucati corti pasta
2 teaspoons kosher salt, plus more for the pasta water
1 tablespoon olive oil
1 tablespoon butter
1 pound ground pork
1 teaspoon smoky paprika
1 teaspoon onion powder
1 bunch lacinato kale, stems removed, coarsely chopped
3 garlic cloves, minced
Leaves from 2 fresh rosemary sprigs, chopped
2 tablespoons balsamic vinegar
1/2 cup dry white wine
1 cup hot, starchy pasta water
1 teaspoon red pepper flakes (optional)
One 8-ounce tub mozzarella ciliegine (small balls), drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
  • Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
  • Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE



Fusilli Bucati Lunghi With Roasted Red Pepper Sauce image

Make and share this Fusilli Bucati Lunghi With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Dominick and Amanda

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons garlic-flavored olive oil
1 cup roasted red pepper, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 ounces fusilli

Steps:

  • Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
  • Meanwhile, cook pasta in pot of boiling salted water according to package directions.
  • Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
  • Drain pasta, and return to pot. Stir in red pepper sauce.

PASTA ALLA CHITARRA WITH BURRATA-SPECK-PEA SAUCE



Pasta alla Chitarra with Burrata-Speck-Pea Sauce image

Nancy Silverton, of Mozza fame, is a culinary idol of mine, and she makes an appetizer with burrata, speck, and peas in "The Mozza Cookbook." This sauce is a pasta homage to her dish, to spring, and to the old-world Italian combination of peas, Parmigiano-Reggiano, and prosciutto. The big flavors and bold ingredients will overpower a wispy, lithe noodle, so thing textured and craggy, such as farfalle or fusilli, when deciding on a pasta pairing for this one. Labneh is just yogurt that has been drained to remove the whey, resulting in a thick and tangy cream. If you can't find it, substitute drained whole milk yogurt.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

12 ounces pasta alla chitarra, fresh or dried
1/2 teaspoon kosher salt, plus more for the pasta water
2 teaspoons olive oil
1 small shallot, julienned
3 ounces speck (about 10 thin pieces), each piece sliced into 1/4-inch strips (can substitute prosciutto)
2/3 cup freshly shelled English peas
1/2 cup labneh
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint
1 1/2 cups hot, starchy pasta water
30 sugar snap peas, stringy ends removed, sliced on the bias into 1/4-inch pieces
One 8-ounce tub burrata cheese (2 balls), drained
1/2 cup pea sprouts or tender vines of young peas (optional)
Freshly grated Parmigiano-Reggiano cheese, Q.B. (optional)

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
  • Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
  • One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.

EASY FRESH PASTA WITH SAGE BROWNED BUTTER



Easy Fresh Pasta with Sage Browned Butter image

This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Kosher salt
1 1/8 cups "00" pasta flour, plus more as needed and for rolling out the dough
2 large eggs
1 tablespoon semolina flour, plus more for dusting the pasta before boiling
3 tablespoons butter
7 fresh sage leaves, chopped into chiffonade
1/8 teaspoon freshly grated nutmeg
2 teaspoons balsamic vinegar
1/2 cup hot, starchy pasta water (important -- see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping plates of pasta

Steps:

  • For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
  • Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
  • For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
  • For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
  • If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
  • Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
  • For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
  • Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
  • Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.

PASTA WITH PIEMONTESE CHEESE SAUCE



Pasta with Piemontese Cheese Sauce image

While no cheese sauce can get away with the "skinny" moniker, this one isn't terribly sinful because it's milk-based rather than cream-based. The addition of gooey Piemontese cheese makes it silky, rich, and smooth. I suggest La Tur, a soft-ripened cheese made from a blend of sheep, cow, and goat's milk. If you cannot find it, look for Taleggio, which is from nearby Lombardia and makes a fine substitute. If these suggestions may as well be Greek (Italian) to you, and your local grocer doesn't carry either of these cheeses, look for something with a soft, creamy consistency, such as a triple-creme Brie.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 ounces dried conchiglie pasta (medium-sized shells)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces creamy Piemontese cheese, such as La Tur, rind removed
1/4 teaspoon freshly grated nutmeg
1 teaspoon flaky salt, such as Murray River or Maldon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and stir with a wooden spoon for 3 minutes, to eliminate the raw flour taste from the finished sauce. Add the milk in a slow, steady stream, whisking vigorously to avoid clumping. When the milk mixture begins to simmer, turn the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the cheese all at once, along with the nutmeg and salt. Reduce the heat to low and stir constantly to melt the cheese into the sauce. The sauce is ready when there are no more clumps of cheese, but it can be held over the lowest heat setting on your stove for 15 minutes.
  • Drain the pasta, toss the sauce with the pasta and serve immediately.

ROSA FUSILLI CORTI (PASTA)



Rosa Fusilli Corti (Pasta) image

Make and share this Rosa Fusilli Corti (Pasta) recipe from Food.com.

Provided by lik2fish

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 (12 ounce) package fusilli, corti pasta
1 (16 ounce) jar four-cheese alfredo sauce
1 cup tomato and herb marinara sauce
1/4 cup fresh basil, sliced

Steps:

  • Cook pasta according to package directions.
  • In a medium saucepan, combine Alfredo and marinara sauces, and heat over medium-low heat. Stir in basil.
  • Serve sauce over cooked pasta.

Nutrition Facts : Calories 364.2, Fat 2.8, SaturatedFat 0.4, Sodium 305, Carbohydrate 71, Fiber 3.1, Sugar 7.1, Protein 12.4

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