Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; saute 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 puree in blender until smooth. Season with salt and pepper, if desired.
Drain pasta, and return to pot. Stir in red pepper sauce.
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
eed four pieces for this recipe. I used the larger, center
ucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high
inutes.
Meanwhile, cook the fusilli in a large pot of
o a boil; add the fusilli. Cook until al dente.
oiling salted water, cook the fusilli until al dente (as per
oiling salted water cook the fusilli until tender, but still firm
Coat chicken with flour.
In large frypan over medium heat, melt margarine.
Cook chicken until browned on all sides.
Stir in sauce and sherry and heat to boiling.
Reduce heat to low; cover pan and simmer 45 minutes or until chicken is done, basting occasionally with sauce.
Cook fusilli; drain.
Place on ovenproof platter.
Arrange chicken on fusilli.
Spoon sauce over all.
Place cheese slices over chicken.
Broil 3 minutes or until cheese is melted.
Serves 4.
arge corkscrew pasta istead of fusilli.
Actually, I've made
Preheat oven to 450\u00b0.
Mix chicken, zucchini, squash, red peppers, salt, pepper, fennel seed, rosemary, garlic and oil in 15 x 12 x 2-inch pan.
Bake uncovered 15 to 20 minutes until vegetables are tender and chicken is not pink.
Cook fusilli, drain and transfer to a large bowl.
As soon as chicken and vegetables are done, broil 4-inches from heat 2 to 3 minutes until lightly browned.
Add to fusilli, along with pan juices and basil, mix and serve.
Sprinkle with the cheese.
Serves 4.
ater to a boil. Cook fusilli in the boiling water, stirring
In medium skillet heat olive oil. Saute onion and garlic 2 minutes. Add carrot and capers and cook 1 minute longer.
Add beef stock and pepper flakes. Cook slowly for five minutes.
Meanwhile cook fusilli al dente. Drain and return to pan.
Stir in sauce and broccoli into pasta and HALF the cheese.
Serve hot topped with the remaining cheese.
ccasionally.
Meanwhile, cook the fusilli according the the package directions
s simmering, add salt and fusilli to boiling water and cook
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes.
Using slotted spoon, transfer broccoli to large bowl.
Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
1. Cook pasta according to package directions.
2. Heat oil in large skillet over medium heat. Add onion and garlic. Saute 5-6 minutes or until tender.
3. Add peppers and snow peas. Saute 3-4 minutes or until just softened.
4. Add sausage and saute for 2-3 minutes to heat through.
5. Toss fusilli with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.
0 minutes).
Cook the fusilli according to package instructions.
o a boil. Add the fusilli and cook according to the
Cook the sausages in a large deep skillet on medium heat for 4 mins, until golden.
Add the fusilli and 2 cups of the stock and continue to cook for 5 mins. As the pasta absorbs the stock, add more stock, 1 cup at a time, stirring occasionally, until the pasta is tender but firm to the bite.
Add the radicchio and oi and cook for another 2-3 mins, until the radicchio wilts. Remove from heat. Stir in the mascarpone. Season to taste. Serve topped with grated Parmesan cheese.