Fusilli With Corn Sauce Recipes

FUSILLI WITH GLORIOUS GREEN SPINACH SAUCE

Steps:

• Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.
• Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

FUSILLI WITH CORN AND UNCOOKED TOMATO SAUCE

Steps:

• In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.

FUSILLI WITH CORN SAUCE

Steps:

• Bring large pot of water to a boil over medium-high heat. Add generous pinch of salt, then the pasta; cook according to the package directions, until al dente. Shuck the corn and rinse it under running water, removing as much of the silk as you can. Set box grater over a bowl and run four of the cobs across the coarse side of the grater. (You should have about 1 1/2 cups milk and pulp.) Use a knife to cut the kernels from the other cobs (see NOTE); keep the whole kernels (about 3 cups) separate from the milk and pulp. Heat the oil in a large skillet over medium heat. Add the onions and garlic; cook, stirring frequently, until lightly browned, 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are very soft and sweet, 10 minutes. Increase the heat to medium and add the corn kernels. Cook, stirring, until the corn brightens and softens slightly, 2 minutes. Stir in the corn milk and pulp and turn off the heat. Cover to keep warm. Drain the pasta (reserving 1 cup of the pasta cooking water), and add it to the skillet with the corn sauce. Toss to combine, adding pasta water a little at a time if the sauce needs loosening. Stir in the cheese, salt and pepper; taste, and add salt and pepper as needed. Stir in the basil, divide the pasta among serving bowls, and serve hot. NOTE: To keep kernels from flying off the counter top, first cut the cobs in half crosswise. Then stand each half-cob cut end down before you use a knife to slice the kernels off one side, and repeat all the way around the cob.