Filomena's Fusilli with Tomato Sauce

Fusilli alla Filomena con Salsa Pomidoro

Mary Ann Esposito

SERVES 6 — 8

Fusilo means rod and this pasta gets its unique shape from being twisted around thin metal rods. The sauce has a bit of heat from the hot pepper; use as much as you and your family like.


2 tablespoons Filippo Berio extra-virgin olive oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 — 5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes

Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.


2 1/2 — 3 cups King Arthur™ Unbleached, All-Purpose Flour
1/2 teaspoon salt
1 teaspoon extra-virgin olive oil
4 large eggs


Mix the eggs with the salt and olive oil. Slowly add the flour until you have a ball of dough that isn't too sticky. Knead the dough for 5 minutes. Let rest 10 minutes.

Cut the dough into quarters and work with one piece at a time, leaving the rest covered with a towel. Roll out each quarter into a circle about 24 inches in diameter. Then cut the rolled dough into strips that are 3/4-inch wide. Cut these strips into 1-inch pieces and, using a metal skewer, place it at one end of the dough and drag the skewer toward you to create small, tubular hollow-shaped pasta. Place on floured towels until all are made.

Pour the fusilli into a pasta pot full of boiling salted water and cook for 2 minutes after the water returns to the boil. Drain the pasta well and pour it into the sauté pan and mix it thoroughly with the tomato sauce. Turn it out onto a shallow platter and serve immediately. Pass grated Pecorino cheese for sprinkling.

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