4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Fusilli met spinazie-ricotta saus

Recipes

Italy is, of course, the country of pasta. Alongside many lovely wines, we also brought real Italian pasta, including a large type of fusilli. Fusilli is twisted pasta; you might know the smaller version. I’ve never seen large fusilli in supermarkets, but it’s undoubtedly available at specialty shops. From my amigo Erik I learned that it’s nice if a dish contains a bit of every taste—sweet, salty, sour and bitter. I kept that in mind when I came up with the sauce for this pasta. The ricotta is slightly sweet, the spinach has a touch of bitterness, the bacon is nicely salty and the sun-dried tomatoes add some acidity. It was the first time I devised a recipe this way, and it turned out to be a real success! You may have noticed, but the sauce is quite rich. If you don’t have large fusilli, you can of course use the smaller variety 😉

Recipe

Fusilli with spinach-ricotta sauce

Fusilli in a silky spinach-ricotta sauce, complemented by sun-dried tomatoes and crunchy fried bacon cubes. An easy and flavourful weeknight dish that’s ready quickly.

Course	Main course
Kitchen	Italian
Servings	2

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Saucepan
Frying pan or sauté pan
Small bowl

Ingredients

175 g bacon cubes
200 g fresh spinach
200 g ricotta
8 sun-dried tomatoes
1/2 red onion
2 cloves garlic
250 g fusilli
1 tsp Italian herbs
salt & pepper
good olive oil

Fusilli with spinach-ricotta sauce

1. Fry the bacon cubes in a dry pan until they’re slightly crispy. Remove them from the pan into the small bowl and set aside.

2. Finely chop the onion and the garlic, and cut the sun-dried tomatoes into strips.

3. Cook the pasta in plenty of salted water until al dente. Reserve some of the cooking water. Add a little oil to the bacon fat in the pan and sauté the onion first, then add the garlic. Now add the spinach handful by handful to the pan until it has wilted. Stir in the ricotta and add the sun-dried tomatoes. Season with salt & pepper and Italian herbs, and add some of the pasta cooking water to make the sauce creamy.

4. Finally, tear some fresh basil and stir it through the sauce. When you’ve drained the pasta, toss it with a little olive oil so it’s less sticky. Plate the pasta, spoon the sauce on top and finish with some fresh basil. Buon appetito!

Cooking mode Prevents your screen from going to sleep

Always save a splash of pasta water before you drain the pasta. The starchy cooking water helps make the sauce nicely creamy and well bound, without needing extra cream.

This dish is also delicious without bacon if you want a vegetarian version. In that case, add an extra splash of olive oil for more flavour and depth.

Related recipes

2x special sandwiches

Two toasted spelt slices with their own character: a fresh sour cream–cucumber version and a spicy peanut butter–sambal combination. Quick to make and surprisingly tasty!

View post

2 x fresh summer rolls with shrimp & crab

These fresh summer rolls are filled with juicy shrimp or surimi, creamy avocado and crunchy vegetables. Perfect as a light meal or as an impressive starter on a summer day.

View post

Strawberry banana smoothie

Vary with your favorite fruits! This smoothie is delicious for breakfast or as a snack! Alternate between your breakfast choices with this delicious smoothie!

View post