Fusilli Bucati Lunghi With Roasted Red Pepper Sauce Food

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

Ingredients

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 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

Ingredients

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

FUSILLI WITH FRESH POMODORO

Fusilli with Fresh Pomodoro image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon kosher salt, plus more
1 pound fusilli pasta
1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
3 stems fresh basil, plus 1/4 cup chopped basil
1/2 cup fresh ricotta, plus more for garnish
1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish

Steps:

Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

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

Ingredients

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

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