fusilli

For this pasta all vodka recipe, make sure the alcohol cooks for a full minute or two to evaporate all the booziness.

Fusilli alla Vodka with Basil and Parmesan

olive oil

½ shallot, finely chopped

garlic clove, finely grated

tomato paste

vodka

heavy cream

red pepper flakes

Kosher salt, freshly ground pepper

unsalted butter

Parmesan,

basil

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Bon Appétit

Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

Do Ahead: Vodka sauce can be made 5 days ahead; cover and chill.

La pasta e ricotta è un primo piatto saporito e cremoso, molto semplice da preparare, ideale per un pranzo o una cena organizzata all'ultimo momento.

Pasta E Ricotta

Fusilli 320 g

Ricotta vaccina 350 g

Parmigiano Reggiano DOP da grattugiare 70 g

Panna fresca liquida 70 g

Sale fino q.b.

Pepe nero q.b.

Timo q.b.

Pasta e ricotta

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2016/05/9ii5g4/9ii5g4.mp4

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Fridge-Dive Pesto Pasta

½ red onion, quartered through root end

(lightly packed) torn mixed greens and tender herbs

Kosher salt

sesame seeds,

ricotta salata

olive oil;

garlic cloves, smashed

Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.

Process ¼ cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and ¼ cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.

Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with pesto and add ½ cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.

Divide pasta among bowls. Top with more sesame seeds and remaining ¼ cup ricotta salata and drizzle with oil.

Pasta with Goat Cheese, Lemon, and Asparagus Recipe

Pasta with Goat Cheese, Lemon, and Asparagus

asparagus

lemon peel

tarragon

goat cheese

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Buttery Lemon Garlic Fusilli Pasta

fusilli pasta

garlic

lemon juice

butter, already melted

salt and pepper,

lemon zest

parsley

Boil the pasta according to package instructions.

Meanwhile, in a medium-sized saucepan, heat olive oil and minced garlic together on medium heat for 30 seconds, being sure to frequently stir. Turn off the heat.

Next, add lemon juice, butter, salt and pepper and stir until everything is well combined.

Finally, add the cooked pasta to the saucepan and toss around in the sauce.

Serve garnished with parsley and lemon zest and enjoy!

This recipe may seem like it calls for a lot of mint, but that’s what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you’d rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.

Pasta With Burst Cherry Tomatoes

extra-virgin olive oil,

pancetta, preferably thick cut, diced

garlic cloves,

Fine sea salt and black pepper,

cherry or grape tomatoes, halved

butter

ricotta cheese,

mint leaves, torn

scallions

Flaky sea salt, to finish

Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.

Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and  heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.

Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.

Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

Melissa Clark makes a summer pasta salad with burst cherry tomatoes, scallions and mint that has something bright and lively in every bite.

It's like lasagne, but just a bit different.

Evelyns Baked Lasagne Casserole

½ lb fusilli pasta

mushrooms (chopped)

red peppers (chopped)

green peppers (chopped)

onions

vegetable oil

oregano

lb Italian sausage (approx. 3-4)

tomato (diced)

tomato (preferably San Marzano)

water

salt and pepper

16 oz cottage cheese

parmesan reggiano (grated)

baby spinach (stemmed & chopped)

mozzarella (divided in half)

Cook pasta al dente in salted water. Drain and rinse in cold water.

Sauté vegetables and oregano in 1½ tbsp vegetable oil. Set aside.

De-case sausage and fry until it is starting to brown, drain off any fat. Add fresh tomato, basil, stewed tomatoes, tomato paste and water. Simmer for 10 minutes, breaking up tomatoes.Add vegetables and pasta, stir well. Add 1 cup grated mozzarella and mix well.&nbsp;

In a bowl, mix egg, cottage cheese, parmesan and spinach. Stir well.

In a 9&quot; x 12&quot; pan, layer ½ of the meat/pasta mixture. Add all of the cottage cheese mixture and finish with the remaining meat/pasta mixture.Cook at 375℉ for 20 minutes.

Remove from oven and sprinkle with the remaining cup of grated mozzarella. Return to the oven for 10 minutes or until cheese is melted and mixture is bubbling. Let stand for 5 minutes, cut into squares and serve.

Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts!&nbsp; This 30-minute vegetarian pasta is packed with veggies!

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

oz fusilli pasta

garlic (minced)

tomatoes

artichoke hearts (chopped)

capers (drained)

spinach (fresh)

pine nuts (toasted)

Cook fusilli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.

Add fresh spinach, and continue cooking and stirring until the spinach wilts.

To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.

The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.

When serving, top with toasted pine nuts.

A packet of dried pasta is a pantry essential for last-minute dinners. Mix things up with this creamy spinach sauce.

Creamy spinach fusilli with gremolata breadcrumbs

fusilli or other short pasta

(50 grams) coarse fresh white breadcrumbs

lemon

garlic clove, crushed

flat-leaf parsley

baby spinach

creme fraiche

The reason this pasta salad holds up so well at room temperature is because you dress it twice with a flavorful, punchy romesco sauce. Meet your new summer staple. 

Pasta Salad with Romesco Sauce

walnuts

country-style bread, crust removed, cut into 1" pieces (about 1½ cups)

red peppers

extra-virgin olive oil

lb. fusilli giganti (large spiral-shaped pasta), fusilli, or medium shell pasta

tomatoes,

basil leaves, torn if large

The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
This recipe is presented to you by Samsung.

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes. Let cool.

Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.

Purée roasted red peppers, lemon juice, garlic, ½ tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in ½ cup oil. Process until thick; season romesco dressing generously with salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.

Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5–7 minutes. Remove from heat.

Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

Du liebst cremige Nudelsoßen? Besonders, wenn sie schnell und einfach zubereitet sind? Dann probiere doch mal dieses Rezept aus – es wird dich glücklich machen. 

Fusilli mit Mascarponesoße

feines Meersalz (z.B. San Fabio)

Lauchzwiebel(n)

g Delikatess-Hinterschinken

g Fusilli Tricolore (z.B. San Fabio)

TL Olivenöl

g Mascarpone (z.B. San Fabio)

EL Pesto Rosso (z.B. San Fabio)

Pfeffer

Spritzer frisch gepresster Zitronensaft

Du hast Lust auf Past?! Also gib Wasser und Meersalz in einen Topf und bring das Ganze zum Kochen.

In der Zwischenzeit putzt du die Lauchzwiebeln, wäschst sie und schneidest die weißen und grünen Teile getrennt in feine Ringe.

Den Delikatess-Hinterschinken in schöne Streifen schneiden.

Wasser kocht? Dann gib die Fusilli Tricolore hinein und koch sie „al dente“, also bissfest.

Für die Mascarponesoße erhitzt du das Olivenöl in einer Pfanne und dünstest darin die weißen Teile der Lauchzwiebel an.

Nach ca. 2 Min. fügst du die Schinkenstreifen hinzu und brätst sie einmal kurz an. Dann die Hitze reduzieren und den Mascarpone sowie das Pesto Rosso unterziehen.

Soße mit Salz und Pfeffer sowie ein paar Tröpfchen Zitronensaft abschmecken. Den kannst du so auspressen: Zitrone optimal entsaften

Die fertigen Nudeln gießt du jetzt ab und Achtung: Fang dabei etwas Kochwasser auf! Die heißen Fusilli sowie 1 Schuss Kochwasser unter die Mascarponesoße ziehen. Ganz nach deinem Geschmack kannst du die sie noch weiter verdünnen.

Fusilli mit Mascarponesoße in tiefen Tellern anrichten, mit dem Grün der Lauchzwiebel bestreuen und servieren.

This baked pasta from Alison Roman reminds her of broccoli-cheddar soup, but better and with lots of texture. Her recipe offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.

Spicy Baked Pasta

lb. rigatoni, ziti,

Tbsp. extra-virgin olive oil, divided

leeks,

black pepper

(or more) crushed red pepper flakes

broccoli rabe

chives, divided

breadcrumbs

This baked pasta from Alison Roman reminds her of broccoli-cheddar soup, “a taste I enjoyed as a child and have been chasing for the better part of my adult life, but better and with lots of texture,” she says. Her recipe offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout. Breadcrumbs are extremely not optional here—they provide much-needed crunchy bits. Serve alongside a crisp salad with a simple vinaigrette to balance out the richness of the pasta.

Preheat oven to 425°. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly.

Scatter remaining chives over pasta just before serving.

Tuna Casserole

onions,

celery, chopped

horseradish

(10 ounces each) of condensed cream of celery

garlic powder

Black pepper

sharp Cheddar cheese, grated

potato chips, crushed

Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.

Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.

In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup, garlic powder and the onions and celery. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 1/2-quart casserole. Top with the grated Cheddar, and then the chips.

Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

A creamy pesto recipe with a spicy kick from Calabria that&#39;s quick and easy to make and full of Southern Italian flavour! Perfect on pasta but also great as a dip or on bruschetta! #pesto #italianrecipe

Top 29 fusilli recipes from across the web

The most viewed fusilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fusilli alla Vodka with Basil and P...

Pasta E Ricotta

Fridge-Dive Pesto Pasta

Pasta with Goat Cheese, Lemon, and ...

Buttery Lemon Garlic Fusilli Pasta

Pasta With Burst Cherry Tomatoes

Evelyns Baked Lasagne Casserole

Fusilli with Spinach, Artichokes, S...

Creamy spinach fusilli with gremola...

Pasta Salad with Romesco Sauce

Fusilli mit Mascarponesoße

Spicy Baked Pasta

Tuna Casserole

Long fusilli pasta with pesto Calab...

Creamy Pasta With Bacon and Red Cab...

Mini meatball pasta bake

How to Make Fresh, Handmade Fusilli...

Cheat's pea soup

Pasta With Fresh Tomatoes and Goat ...

Garlic mushroom pasta

Pasta Alla Vodka With Basil and Par...

Roasted Garlic Ricotta Pasta Sauce

Pasta Salad with Spring Vegetables ...

Pasta mit Spargel und Schinken

Pasta With Shrimp in Tomato Cream

Pasta tonno e melanzane

Fusilli With Battuto di Erbe

Baked ricotta & veg pasta

Vegane Pasta al Limone

Top 29 fusilli recipes from across the web

The most viewed fusilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fusilli alla Vodka with Basil and P...

Pasta E Ricotta

Fridge-Dive Pesto Pasta

Pasta with Goat Cheese, Lemon, and ...

Buttery Lemon Garlic Fusilli Pasta

Pasta With Burst Cherry Tomatoes

Evelyns Baked Lasagne Casserole

Fusilli with Spinach, Artichokes, S...

Creamy spinach fusilli with gremola...

Pasta Salad with Romesco Sauce

Fusilli mit Mascarponesoße

Spicy Baked Pasta

Tuna Casserole

Long fusilli pasta with pesto Calab...

Creamy Pasta With Bacon and Red Cab...

Mini meatball pasta bake

How to Make Fresh, Handmade Fusilli...

Cheat's pea soup

Pasta With Fresh Tomatoes and Goat ...

Garlic mushroom pasta

Pasta Alla Vodka With Basil and Par...

Roasted Garlic Ricotta Pasta Sauce

Pasta Salad with Spring Vegetables ...

Pasta mit Spargel und Schinken

Pasta With Shrimp in Tomato Cream

Pasta tonno e melanzane

Fusilli With Battuto di Erbe

Baked ricotta & veg pasta

Vegane Pasta al Limone

The most viewed fusilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine