Fusilli, so called because they were wound around a metal stick that was also used to spin wool, i.e. a spindle. Not very common nowadays, there are still some brands that say they make their fusilli “a mano”, by hand. Here’s a video that shows you how to make them, in case you’re interested!

We use them for pasta that has a nice, liquid sauce, usually a lot of tomato or heavy cream. They’re also, together with farfalle, a good choice for pasta salad in summer. Yum!

Anyway here is a completely improvised recipe. It has no name….if you can think of any good suggestions, please leave them in the comments below!

Here’s what I did:

Chopped up some garlic, zucchini and bacon
like so. Showing off my chopping skills.
Dump the bacon and garlic in a hot pan with oil. Don’t put the garlic before, because it’s chopped so small that it’ll burn in one split second
When it starts to brown, it’s ready to welcome the zucchine!
Add the zucchine, lower the fire to medium and if needed add some water (1/4 glass) or white wine. Zucchine need to cook slowly and absorb a lot of water.
When the zucchine are soft – a fork can pierce them easily – but not mushy, add the heavy cream (or, if you don’t have that, fresh cheese will do), salt and pepper. Taste and turn off the fire when it’s all blended well
add the fusilli, al dente, and mix really well so every single fusillo is coated in sauce…
Et voila! Done and ready to eat. If you want to, a little sprinkle of parmesan goes well with this dish 🙂

So, do you have any ideas for a name?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: