What are these pasta shapes called and what should I do with them?
Like what sauces work best with them? I got this truffle and artichoke pesto from the market that I might pair with the first one.
by SuccessfulPanda211
4 Comments
Petrel954
Fusilli, escarole, white beans, Calabrian chili, garlic, olive oil. Don’t over cook them – pull early and finish in sauce.
Conscious_Zucchini96
~~Sub them in instant ramen~~
I meant carbonara, Big Tony! I said carbonara, I swear Big Tony! Not the pipe! Not the pipe!
rvp0209
They’re both fusilli lunghi but it looks like slightly different versions, possibly based on regionality. You can make anything with a red sauce similar to spaghetti or you could do a pesto. You could do a seafood pasta and just keep it light with some really good, high quality olive oil. My dad uses clam sauce to really punch up the flavor when he does a seafood medley and it makes a really good topper to spaghetti.
4 Comments
Fusilli, escarole, white beans, Calabrian chili, garlic, olive oil. Don’t over cook them – pull early and finish in sauce.
~~Sub them in instant ramen~~
I meant carbonara, Big Tony! I said carbonara, I swear Big Tony! Not the pipe! Not the pipe!
They’re both fusilli lunghi but it looks like slightly different versions, possibly based on regionality. You can make anything with a red sauce similar to spaghetti or you could do a pesto. You could do a seafood pasta and just keep it light with some really good, high quality olive oil. My dad uses clam sauce to really punch up the flavor when he does a seafood medley and it makes a really good topper to spaghetti.
Thicc ramen