Fusilli With Corn Sauce Recipes

FUSILLI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
• Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
• Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
• Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

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 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.