I’m a little late posting this one – this was dinner on Monday night. It was quite tasty – the sauce is really simple, just shallots and tomato puree, a little olive oil, toss some fusilli with cubed smoked mozzarella (about 6 oz. to a pound of pasta) and about an equal amount of lardons (sauteed double smoked Schaller & Weber bacon). Easy, quick, and fantastic.
Fusilli with Smoked Mozzarella
recipe courtesy La Cucina Italiana magazine
1/2 lb. fusilli pasta
2 tbsp. extra-virgin olive oil
3 oz. bacon, cut into small strips
1 shallot, thinly sliced
1/2 c. tomato puree
3 oz. smoked mozzarella, cubed
1 tbsp. chopped parsley
freshly ground pepper
Bring a pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a skillet over medium heat, warm the olive oil. Add the bacon and shallot, and saute for 3 minutes. Add the tomato puree. and cook, stirring, for 2 more minutes. Drain the fusilli, and reserve 1/4 cup of the pasta water. Add both to the skillet with the sauce. Add the mozzarella and pasta and season with salt and pepper. Toss and serve immediately. Serves 2.