Fusilloni is basically giant Fusilli pasta, which is the twirly one! Creating the pasta in a ‘twirly’ or spiral shape greatly increases the surface area and allows much more delicious sauce to coat the pasta and fill all the little gaps in between.
As with many of my Italian recipes, this Fusilloni recipe with pancetta, sundried tomato and caper sauce is also very simple and the results leave no compromise on flavour and satisfaction.
You can of course use regular Fusilli pasta for this dish if you can’t get Fusilloni, but the larger size pasta makes it a little bit different and allows more sauce to coat the pasta with each mouthful!
This Fusilloni recipe serves two, preparation time just 5 minutes and cooking time just 10-15 minutes. In the time it takes to cook the pasta, the whole dish is ready!
Simply multiply the ingredients accordingly for larger portions.
Fusilloni with Pancetta, Sundried Tomato and Caper Sauce – what you need:
Approx. 300g/10oz Fusilloni (or regular Fusilli).
Approx. 8 rashers/150g/5oz of thin smoked pancetta or smoked streaky bacon – diced. If using thick pancetta or bacon, adjust the slices/weight accordingly.
Approx. 100g or a handful of sundried tomatoes – roughly chopped. You can use ones from a jar in oil or ready marinated.
Approx. 50g capers – roughly chopped. You can use ones from a jar in oil or vinegar – make sure to drain well.
1x clove garlic – crushed.
Approx. 400g/13oz tomato paste (thick tomato sauce).
1x tablespoon tomato puree/paste.
Parmesan cheese – freshly grated (you can use as much as you desire!)
Fresh Basil leaves.
Extra Virgin olive oil.
Sea salt/black pepper.
Large pan or frying pan.
Fusilloni with Pancetta, Sundried Tomato and Caper Sauce – what you need to do:
1. Bring a large saucepan of salted water to the boil and drop in the Fusilloni/Fusilli. Cook for approx. 10 minutes until al dente (firm to the bite). If using guidelines on the packet, reduce cooking time by one minute to ensure pasta is al dente.
2. Whilst the pasta is cooking, add a drizzle of olive oil to the large frying pan over a medium-high heat. Add the diced pancetta and cook until it starts to go crispy.
3. Now add the chopped sundried tomatoes, capers and crushed garlic. Cook for one minute further then add the tomato pasata and tomato puree/paste followed by a generous grating of parmesan cheese. Reduce the heat to a low simmer. Add black pepper to taste. Check the taste and add salt if necessary but the ingredients should provide the salt.
4. Once the pasta is cooked, drain and add straight into the simmering sauce. Use some of the pasta water to loosen the sauce if necessary. Stir well and serve into bowls.
5. Finally, drizzle some extra virgin olive oil over the top, a little black pepper if needed, freshly grated parmesan cheese and some fresh Basil.
Enjoy with a glass of red wine and good company!
I hope you enjoy this Fusilloni with Pancetta, Sundried Tomato and Caper Sauce recipe. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.