What are some good fussili pasta recipes?

i was thinking more carbonara or bologanise?What are some good fussili pasta recipes?
Just use fussili pasta





Rigatoni alla Carbonara





Preparation





Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.





Zuni Pasta Alla Carbonara





Ingredients





6 Qts. water


2 tbs. salt


4 to 5 slices bacon, cut into 1/4- to 1/2'; segments


5 tbs. Extra-virgin olive oil


4 large eggs, at Room temperature


1/2 cup Fresh ricotta cheese, at room temperature


1 lb Spaghetti, penne or bucatini


3/4 cup Shucked sweet English peas or mature sugar-snap peas or double-peeled favas


2 oz. (lightly packed) pecorino romano or pecorino sardo cheese, grated and divided


black pepper to taste





Preparation





In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart saute pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is one minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.





This rogue version of carbonara is based on one I had in Rome. It is not very saucy, and the ricotta makes it pleasantly curdy. The bacon should be crispy-tender and aromatic; don't be tempted to cook it in advance--you will sacrifice much of its aroma to convenience and it will harden. And don't substitute Parmigiano-Reggiano for the aged pecorino


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INGREDIENTS:


1 lb. spaghetti pasta


4 slices bacon


2 egg yolks


2 Tbsp. milk


2 cloves garlic, minced


1/2 cup grated Parmesan cheese


PREPARATION:


Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.


Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.


When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediately. Serves 4





OR





Ingredients


200g/8oz dried tagliatelle


2 rashers streaky bacon, cut into lardons


2 eggs, beaten


100ml/3陆fl oz double cream


100g/陆 tub cream cheese


25g/1oz fresh flat leaf parsley, chopped


freshly ground black pepper


Method


1. Half fill a large pan with water. Season with salt and bring to the boil.


2. Cook pasta as per packet instructions.


3. Heat a medium wok. Fry the bacon for 1-2 minutes, to seal.


4. Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)


5. Stir in the cream.


6. Stir the cream cheese.


7. Drain the pasta and gently mix it into the sauce.


8. To serve, season with lots of freshly ground black pepper and fold in the parsley.


NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.


===


bologanise





4 tbsp Olive oil


1 large onion, diced


100g rindless streaky bacon, cut into 3cm strips


1 tsp oregano leaves, chopped


450g minced beef


1 x 400g canned chopped tomatoes


250ml beef stock


2 tbsp Balsamic Vinegar


175ml Red wine


1 pinch Sugar


3 tbsp basil leaves, ripped into rough pieces


4 tbsp Parmesan cheese shavings


coarsely ground black pepper


450g dried spaghetti


drizzle of Olive oil








Method


1. Heat the olive oil in a large saucepan over a medium heWhat are some good fussili pasta recipes?
BOLOGNESE SAUCE





1 lb. ground beef (chicken or turkey may be substituted)


6 slices bacon


1 lg. carrot, chopped


1 lg. stalk celery


1 med. onion, chopped


2 lg. cans crushed tomatoes


1 sm. can tomato paste


5-6 sprigs of parsley


4-5 leaves fresh basil


1 sm. clove garlic, chopped (or garlic powder may be substituted)


Salt and pepper to taste





Cook bacon until crisp. Crumble and set aside. Cook meat and chopped vegetables in bacon fat until brown. Drain excess fat. Add bacon, spices and tomatoes. Add tomato paste with 1/2 cup water. Let simmer for approximately 2 hours or until meat is tender. Serve over spaghetti, tortellini or your favorite pasta!





PASTA BOLOGNESE





1 lb. lean ground beef


1 c. finely chopped red onion


2 med. green peppers, cut in strips


2 med. red peppers, cut in strips


2 garlic cloves, minced


2/3 c. finely chopped fresh basil


1/2 c. finely chopped parsley


2 cans (14 oz. each) whole peeled tomatoes, cut in chunks


2 cans (8 oz. each) tomato sauce


1/2 tsp. salt


1/4 tsp. pepper


1 pkg. (16 oz.) spaghetti





Partially brown beef in skillet; add onion and cook until tender. Add peppers and cook 3 minutes. Add garlic and saute 30 seconds. Add basil, parsley, tomatoes and sauce and seasonings. Bring to a boil and simmer 20 to 25 minutes. Cook pasta according to package directions; drain. Serve sauce over pasta. Makes about 7 cups sauce or 8 servings.
Italian Meat Sauce





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Wonderful!