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Fusilli Rustica
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- #71881
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup extra-virgin olive oil
3 cups thinly sliced yellow onions
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped garlic
1/2 teaspoon red pepper flakes
3 ounces pancetta, cut into thin strips
1 large yellow or red bell pepper, or a combination of the two, cut into 1/2-inch pieces
1 pound fresh ripe plum tomatoes, peeled, seeded, cut into 1/2-inch pieces
1/2 cup pitted green olives or pimento-stuffed green olives, thinly sliced
2 tablespoons drained rinsed capers
salt, to taste
2 tablespoons fresh basil, torn
1 teaspoon coarsely chopped fresh oregano
16 ounces fusilli (longer length preferred)
1/4 cup freshly grated pecorino romano cheese
1/4 cup freshly grated parmigiano-reggiano cheese
directions
Heat the olive oil in a large skillet over medium-low heat. Add the onions.
Cook for 10 minutes or until the onions are tender and golden brown, stirring frequently. Increase the heat to medium-high. Stir in the parsley garlic and red pepper flakes. Saute for 30 minutes.
Add the pancetta and mix well. Cook until the pancetta is light brown but not crisp, stirring frequently. Stir in the bell pepper. Cook for 5 to 6 minutes or until tender, stirring occasionally.
Add the tomatoes and mix well. Cook for 5 to 6 minutes or until most of the liquid has evaporated, stirring frequently. Stir in the olives and capers. Season with salt. Add the basil and oregano and mix well.
Cook for 30 seconds. Remove from the heat.
Cook the pasta in boiling salted water in a saucepan until al dente; drain. Remove the pasta to a heated serving bowl. Add the sauce and cheeses and toss to mix. Serve immediately.
added by
shedevil14094
nutrition data
847 calories, 36 grams fat, 103 grams carbohydrates, 27 grams protein per serving.
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