FUSILLI WITH GRAPE TOMATOES AND BURRATA
It only takes a few minutes to put together this quick fresh tomato sauce with a kick. We've included a small amount of burrata for a fresh creamy finish in this low calorie weeknight pasta dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water and then drain.
- Meanwhile, heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook until just starting to brown, about 1 minute. Add the tomatoes and a big pinch of salt and cook, without stirring, until the tomatoes start to blister and split, 1 to 2 minutes. Continue cooking, stirring and gently smashing the tomatoes, until they break down, 2 to 4 minutes. Stir in the red pepper flakes.
- Add the pasta and 1/2 cup of the cooking water to the tomatoes. Cook over medium-high heat, gently stirring, until the pasta is well coated, 1 to 2 minutes. Add more cooking water if the pasta is dry; season with salt.
- Divide the pasta among shallow bowls. Carefully cut the burrata into quarters and place on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the oregano.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 57 grams, Fiber 3 grams, Protein 16 grams, Sugar 5 grams
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
SAUSAGE AND EGGPLANT FUSILLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
- Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
- Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
FUSILLI WITH GRAPE TOMATOES AND SAUSAGE
Chunks of hot Italian sausage and corkscrew pasta are cooked with mixed greens and grape tomatoes in this quick and colorful dish.
Provided by Dole
Categories Dole
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Remove grape tomatoes from pouch and cut in half; set aside.
- Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
- Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 26.3 g, Cholesterol 69.3 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 9.8 g, Sodium 895.1 mg, Sugar 3.6 g
ITALIAN SAUSAGE WITH FUSILLI
This is one of my favorite pasta dishes & one I think you will enjoy. I like to use Whole Wheat pasta as I feel it gives more of a bite and is healthier. :-)
Provided by - Carla -
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
- Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
- While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
- Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
- Cook the fusilli according to package instructions.
- Drain well and place into bowls, cover with sauce.
- Top with freshly chopped parsley and/or freshly grated cheese.
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- Brown the sausage over medium heat in a wide skillet, breaking it apart as you go, until little to no pink is left (about 3-4 minutes).
- Stir the grape tomatoes, garlic, and oregano into the sausage and allow to cook until the tomatoes start to blister (3-4 minutes).
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