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Fusilli alla Paesana (Country Style) Recipe

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This recipe for Fusilli alla Paesana (Country Style) is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 grams or 1# of fusilli (corkscrew pasta)
Onion
2 small zucchini
butter
sage
rosemary
white wine
1 can of diced plain tomatoes (14.6 oz) (NO "Italian seasonings, etc.!)
salt
pepper
sugar
bouillon
(Note: any thick maccheroni type pasta can be used)
Directions:
Directions:
1. Melt 1 Tbsp. of butter and saute about half of a thinly sliced onion for five minutes on low heat.
2. Add sliced zucchini that has been partially peeled (too much peel can make the sauce bitter) and continue to saute along with the onions, a few sage leaves, and some rosemary sprigs.
3. Add 1/4 cup of white wine and let it evaporate. (optional)
4. Add the tomatoes and juice, a dash of bouillon, salt and pepper to taste, plus a pinch of sugar. Simmer 20-30 minutes. Use a slotted spoon to crush the tomatoes after simmering for a while.
5. Cook pasta according to package directions, drain and add immediately to the hot sauce, toss and serve. with grated cheese.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can also add a cup of boiled, cubed potatoes for a heartier pasta, especially in winter.

 

 

 

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