Fusilli are corkscrews. Fusilli bucati are a variation that bring to mind bucatini in a way -- they've got holes running down the middles of the strands. They're about 2 inches (5 cm) long, and tightly wound spirals; the cooking time is about 12 minutes. In terms of sauces, they work nicely with chunky sauces because the spirals of the fusilli can catch and hold the chunks.
Substitutions: Penne, cavatelli, farfalle.
A serving suggestion: Fusilli con Cuori di Carciofo, Fusilli with Artichoke Hearts. To serve 4 you'll need:
Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram. Blend half the artichokes with half the oil and a little water to obtain a cream. Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
Salt the pasta water and cook the pasta. Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.
More About Pasta Shapes
Substitutions: Penne, cavatelli, farfalle.
A serving suggestion: Fusilli con Cuori di Carciofo, Fusilli with Artichoke Hearts. To serve 4 you'll need:
- 14 ounces (350 g) fusilli bucati
- 8 artichokes
- 1/4 pound (100 g) speck or pancetta, diced
- 2 cloves garlic
- 1/4 cup olive oil
- 1 cup freshly grated Parmigiano
- A sprig of fresh marjoram
- Set pasta water to boil
Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram. Blend half the artichokes with half the oil and a little water to obtain a cream. Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
Salt the pasta water and cook the pasta. Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.
More About Pasta Shapes
