Fusilli Alla Carlo Recipes

FUSILLI ALLA CARLO

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.

FUSILLI ALLA CAPRESE

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.

SIRLOIN STEAK MONTE CARLO

Steps:

• 1. HEAT oil in medium skillet over medium-high heat. Add steak; cook 4 to 5 minutes on each side for medium-rare. Remove steak to platter, reserving any drippings in skillet.
• 2. ADD onion, garlic and pine nuts to skillet; sauté 5 minutes or until onion is tender and nuts are lightly toasted.
• 3. ADD undrained tomatoes, capers, oregano, basil and red pepper flakes; simmer, uncovered 5 minutes. Serve over steak.