Columbus Foodie

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

salt

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.