Italian Recipes
PASTICCIO DI FUSILLI IN TEGLIA

Photo © Darius Kay

PASTICCIO DI FUSILLI IN TEGLIA

Baked Fusilli

How to make the Baked Fusilli:

Sweat the chopped onion and garlic in a pan with a little olive oil until translucent and then add the whole sausage. When well browned add the tomato paste, the drained peeled tomatoes, a pinch of salt and freshly grated pepper.

Bring the sauce to a boil and add 3/4 cup of hot water. When simmering, cover and let cook for about 40 minutes over a moderate flame.

Cook the pasta separately in a large pot of salted boiling water and drain it when it is still "al dente," firm to the bite, about 8 minutes.

Return the pasta to the pot and stir in the sauce, the steamed brussel sprouts and the diced Asiago cheese. Pour into a buttered baking dish. Sprinkle with dabs of butter and the grated sharp Asiago cheese.

Place in a hot oven at 450°F for 15 minutes. Serve the pasta straight from the oven dish.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM