Crispy and Colorful Fusilli Alla Francesca

5 from 5 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people


For the vegetables:

  • 5 g Chicken broth, Kraft bouillon
  • 100 g Fusilli, dried
  • 100 g Pecorino, coarsely grated, alternatively mountain cheese, medium-aged
  • 2 small Spring onions, fresh
  • 30 g Carrot
  • 2 Hot peppers, red, long, mild
  • 0,25 small Sweet peppers, green
  • 0,25 small Sweet peppers, red
  • 2 medium-sized Tomatoes, red, fully ripe
  • 2 tbsp Sunflower oil

For the sauce:

  • 2 medium-sized Cloves of garlic, fresh
  • 2 small Chilies, green, fresh or frozen
  • Cooking broth, from the noodles
  • 1 tbsp Tomato paste
  • 1 tsp Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 1 tbsp Herbal mix, Italy

To garnish:

  • Frisée lettuce leaves


  • Bring the water to a boil and dissolve the chicken broth in it. Add the fusilli and cook for about 10 minutes until al dente. Stir occasionally. Strain and use the stock for the sauce. Place the fusilli on a fresh tea towel, spread out and cover.
  • Wash the spring onions, remove dead leaves and roots. Cut the white and green pieces into pieces approx. 4 cm long, halve lengthways and halve the halves lengthways. Keep the white and green parts ready separately. Wash a small carrot, cut off both ends, peel and slice diagonally into 3x3mm thin sticks and have the appropriate amount ready.
  • Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. Wash the sweet peppers, remove the pits, remove the light green partitions and halve the quarters lengthways and cut across into pieces approx. 2cm wide. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green and white stalk base and the grains, halve the quarters lengthways and keep them ready.
  • For the sauce, cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Add the remaining ingredients, mix well and have them ready.
  • Heat the sunflower oil in a deep pan or wok, add the white parts of the spring onions, the shredded carrots, the sweet peppers and stir-fry for 2 minutes. Add the pasta and the green parts of the spring onions and stir-fry for 2 minutes.
  • Deglaze with the sauce and mix. Spread over 2 ovenproof dishes, sprinkle with the cheese and bake on top heat or grill until the cheese begins to get light brown spots. Remove from the oven immediately, garnish and serve as a side dish (contorni).


  • In Italy, the side dishes are served in the classic way, on extra plates or bowls.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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