Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water.
Drain artichokes, reserving marinade; coarsely chopped.
In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese.
Pour 1 cup dressing over salad; toss to coat.\tRefrigerate covered several hours or over night.
To serve, toss salad, adding reserved dressing as needed.
Cook fusilli pasta in large pot of boiling
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.
ater to a boil. Place fusilli pasta in the pot, cook for
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.
Cook sausage in a large saucepan on medium heat for 4 mins, until golden.
Add fusilli, brandy and 2 cups of stock and continue to cook for 5 mins. As liquid evaporates, add remaining stock, 1 cup at a time, until pasta is tender.
Add spinach and oil and cook for another 1-2 mins, until spinach wilts. Remove from heat and stir in mascarpone. Season to taste and serve.
hile sauce is simmering, cook pasta according to package instructions until
n the fusilli, and return to a boil. Cook the pasta uncovered
Cook the pasta according to the package directions.<
oothpicks. Season.
Meanwhile, cook pasta in boiling, salted water for
Cook pasta, meanwhile crumble sausage into a large nonstick skillet.
Cook, breaking apart with a wooden spoon until no longer pink.
Add the spinach, red peppers, basil, salt and pepper.
Heat to serving temperature about 3 minutes.
Drain fusilli, add to sausage mixture and toss to combine. serve with garlic bread.
nd pepper.
Cook the pasta in a large pot of
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.
ater to a boil. Cook fusilli in the boiling water, stirring
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.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
Heat oil in large, heavy skillet over medium heat.
Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
Add chicken strips and stir until cooked through, about 5 minutes.
Mix in artichoke hearts and peppers with their liquid and olives and heat through.
Season to taste with salt and pepper.
Pour over pasta and toss well.
Serve, passing parmesan separately.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.
Cook fusilli pasta according to package directions, until
ater to a boil. Cook fusilli in the boiling water, stirring