Fusilli Lunghi Bucati Pasta Recipes

FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE

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 PASTA SAUCE

Steps:

• 1. 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. 2. Meanwhile, cook pasta in pot of boiling salted water according to package directions. 3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired. 4. Drain pasta, and return to pot. Stir in red pepper sauce.

FUSILLI WITH FRESH POMODORO

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 BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE

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.

FUSILLI BUCATI PASTA WITH FRESH TOMATO SAUCE

Steps:

• 1. Chop the red onion small pieces and fry gently in a large frying pan in a good slug of quality olive oil until soft and transparent.
• 2. Half the cherry tomatoes and add them to the onions as well as the roughly chopped sun dried tomatoes with a little of the oil from the jar. Leave them to cook gently until soft and a little mushy. Add salt and pepper to taste as well as a few torn basil leaves.
• 3. While the tomatoes are cooking, boil a large pan of salted water and add the pasta following the instructions on the packet.
• 4. Drain the Fusilli Bucati pasta well and add to the pan of tomatoes, mix in the sauce making sure that all of the Fusilli are coated. Serve immediately with some parmesan sprinked on top if desired.
• 5. see this recipe on VORREI http://bit.ly/2nISvi3