Fusilli Bucati Lunghi With Roasted Red Pepper Pasta Sauce Recipes

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FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE



Fusilli Bucati Corti with Rosmarino Maiale Monday Sauce image

I called this Monday sauce because it's easy to throw together even on the most taxing of days, and it is guaranteed to brighten a speedy weeknight meal. There is the idea of a ragu della Domenica, or Sunday sauce (sometimes called Sunday gravy) in Italy. To make it, a tireless nonna slaves over a slow-bubbling cauldron all day. This bright and straightforward sauce is the opposite--it takes just a few minutes to prepare--but the punch it packs in flavor will rival the best of the long-simmering/suffering ragus.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces fusilli bucati corti pasta
2 teaspoons kosher salt, plus more for the pasta water
1 tablespoon olive oil
1 tablespoon butter
1 pound ground pork
1 teaspoon smoky paprika
1 teaspoon onion powder
1 bunch lacinato kale, stems removed, coarsely chopped
3 garlic cloves, minced
Leaves from 2 fresh rosemary sprigs, chopped
2 tablespoons balsamic vinegar
1/2 cup dry white wine
1 cup hot, starchy pasta water
1 teaspoon red pepper flakes (optional)
One 8-ounce tub mozzarella ciliegine (small balls), drained

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 PASTA WITH FRESH TOMATO SAUCE



Fusilli Bucati Pasta with Fresh Tomato Sauce image

This colourful Fusilli Bucati pasta dish is bright and colourful and tastes as good as it looks.

Provided by Alma Beatrice

Categories     Pasta

Time 25m

Number Of Ingredients 8

360g gragnano fusilli bucati pasta
10-15 cherry tomatoes
half a jar of sun dried tomatoes in olive oil
1 x small red onion
extra virgin olive oil
salt & pepper
fresh basil
freshly grated parmesan/vegetarian parmesan

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

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE



Fusilli Bucati Lunghi With Roasted Red Pepper Sauce image

Make and share this Fusilli Bucati Lunghi With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Dominick and Amanda

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons garlic-flavored olive oil
1 cup roasted red pepper, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 ounces fusilli

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 WITH ROASTED RED PEPPER SAUCE



Fusilli With Roasted Red Pepper Sauce image

This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!

Provided by dicentra

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) jar roasted red peppers, drained
1/4 cup red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons fresh parsley, chopped
8 ounces fusilli or 8 ounces spaghetti

Steps:

  • In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
  • Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
  • In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER PASTA SAUCE



Fusilli Bucati Lunghi with Roasted Red Pepper Pasta Sauce image

Provided by Vegetarian Times Editors

Categories     Entrees, Pasta

Yield 4

Number Of Ingredients 5

2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi

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.

Nutrition Facts : Calories 295 calories

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