Best Fusilli Bucati Pasta With Fresh Tomato Sauce Recipes

One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce image

Provided by dahlia

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ripe plum tomato, seeded and halved
8 ounces mozzarella cheese (can also use shredded)
1/2 cup thinly sliced julienned fresh basil
3 -4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
salt & pepper, to taste
12 ounces fusilli or 12 ounces rotelle pasta
1/4 cup pine nuts, toasted
fresh basil leaf, for garnish

Steps:

Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
Season as desired with salt and pepper.
Let stand at room temperature for 30 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
Drain pasta and return to same pot.
Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
Transfer pasta to platter or large bowl and sprinkle with pine nuts.
Garnish with basil leaves if desired.

Fusilli Bucati Corti with Rosmarino Maiale Monday Sauce image

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 image

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