Fusilli Bucati Lunghi16 oz. for $3.99
From Campania, Italy, this long pasta was first made by twisting a pasta thread around a fuse or a spindle.
- 2 tbsp. extra-virgin oil
- 4 oz. thinly sliced guanciale, pancetta or bacon
- ½ tsp. crushed red pepper flakes
- ½ tsp. freshly ground black pepper
- ¾ cup minced onion
- 2 gloves garlic, minced
- 1 28-oz. can peeled tomatoes with juices, crushed by hand
- 12 oz. rigatoni
- ¼ cup finely grated Pecorino
Meanwhile, bring large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, preserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously. Add ½ cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. Add a little pasta water if sauce is too dry. Stir in cheese and transfer pasta to warmed bowls.
Orecchiette con cime di rapa (Orecchiette with turnip greens)
- 28 oz. Turnip greens or substitute spinach leaves
- 3,5 oz. anchovies
- 1 small Chili pepper
- 2 cloves garlic
- 6 tsp. extra-virgin olive oil
- 12 oz. Orechiette
Boil them in salted water; 7-8 minutes on high flame.
Once cooked, drain the turnip tops and in the same cooking water boil the Orecchiette.
In a sauce pan saute the turnip in oil along with garlic, anchovies and the chili pepper, saute until the garlic is brown.
Once the Orechiete are cooked al dente, drain and add them to the turnip tops.
Saute everything together for 2 to 3 minutes.