FUSILLI WITH FRESH POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
- Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
- Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
- Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
FUSILLI ALLA PUTTANESCA
A taste of Italy prepared with veggies, herbs, and pantry staples.
Provided by Dr. Rosane Oliveira
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil and add pasta. Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside.
- Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients.
- Bring ingredients to a boil then reduce heat to medium. Cover the pan and let simmer for 8-10 minutes. Add pasta and stir. Serve with basil, thyme, and black pepper.
FUSILLI WITH PORCINI PUTTANESCA SAUCE RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories Dinner, Italian, Lunch, Main dish
Number Of Ingredients 1
Steps:
- Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid
- discard sandy residue in bottom of bowl. Coarsely chop porcini. Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.
Nutrition Facts : Calories 500
FUSILLI WITH PORCINI PUTTANESCA SAUCE
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
- Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.
CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook fusilli according to package directions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
- Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.
FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)
Easy and very delicious. Whipping cream enriches this herbed tomato sauce, and red pepper adds some zip to the meat. Enjoy it over your favorite pasta. Serve with a crisp salad and crusty bread.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
- Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
- Drain off fat.
- Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
- Bring to a boil.
- Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
- Cook pasta according to package directions (15 minutes).
- Drain and keep warm.
- Gradually stir the whipping cream into the sauce.
- Arrange the pasta on plates or on a serving platter.
- Spoon sauce over pasta.
- If desired, garnish with rosemary.
Nutrition Facts : Calories 537.7, Fat 26.3, SaturatedFat 13.3, Cholesterol 100.7, Sodium 703.3, Carbohydrate 48.7, Fiber 3.5, Sugar 9.6, Protein 27.4
FUSILLI AS MADE BY LADIES OF THE EVENING
Puttanesca sauce originated in Naples and derives its name from "ladies of the evening." The story goes that, between clients, the women of the evening in Naples would make this quick and delicious pasta dish. The easy procedure and simple ingredients-found in the cupboard, most likely-created a quick dish they could make without any major interruption of business. This dish was big on the Italian American restaurant scene in the seventies, I guess because it called for authentic Italian ingredients that were newly available then. Cured olives and cured capers are used a lot in southern Italy, to deliver a wallop of flavor with a small investment, and so this traditional dish continues today in Italian homes and restaurants across America.
Yield serves 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil for pasta. When the sauce is about halfway done, stir the pasta into the boiling water.
- Heat 1/4 cup of the olive oil in a large skillet over medium heat. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes. Add peperoncino, let toast a minute, then add the tomatoes. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir. Season with the 1/2 teaspoon salt. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes. Add the capers and parsley, and simmer a few minutes more.
- When pasta is al dente, transfer the pasta to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Drizzle with the remaining 2 tablespoons olive oil, and toss again. Remove from heat, and toss with the grated cheese. Serve immediately.
FUSILLI WITH CREAMY GORGONZOLA SAUCE
Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.
Provided by Vicki in CT
Categories European
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
- Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
- Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.
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