Fife & Farro Fusilli Puttanesca

FIFE & FARRO FUSILLI PUTTANESCA

Between August 1-31, purchase all the * ingredients to save 10% on Pullman Market Beef Bacon during our Sourced & Seasoned campaign.

INGREDIENTS

• 1 lb - Pullman Market Fresh Fusilli*

• 16 oz - Fife & Farro Puttanesca Sauce*

• 4 oz - Pullman Market Beef Bacon*

• 1/4 Cup - Fresh Basil Leaves*

• 2 Tbsp - Pullman Prepared Parmesan Olive Oil*

• Diamond Crystal Kosher Salt to taste

• Fiesta Black Pepper to taste

• Grated Parmesan or Pecorino (optional for serving)

SUPPLIES NEEDED

• Large pot for boiling pasta

• Colander

• Large sauté pan

• Tongs

• Measuring cup or ladle for pasta water

METHOD

1. RENDER THE BEEF BACON

In a medium sauce pot, cook beef bacon lardons over medium-low heat until submerged in tallow and golden. Remove from heat and set aside while preparing other ingredients.

2. BOIL THE PASTA

Bring a large pot of water to a rolling boil. Salt generously until it tastes like the sea. Add 1 lb fresh fusilli pasta and cook for 2–3 minutes, until tender but still al dente.

3. RESERVE PASTA WATER & DRAIN

Before draining, reserve 1/2 cup of pasta water.

4. HEAT THE SAUCE

In a large sauté pan, heat Parmesan olive oil over medium heat. Add the Puttanesca sauce and warm through for 1–2 minutes, stirring gently. Remove excess tallow from the beef bacon and incorporate.

5. PLATE & SERVE

Add the drained pasta to the sauce with a splash of reserved pasta water. Fold in the beef bacon and stir gently until everything is coated. Cook together for 1–2 minutes. Season to taste with kosher salt and cracked pepper. Add the torn basil, then remove from heat and stir until it begins to wilt. Plate immediately and garnish with more basil, grated cheese, and a final drizzle of Parmesan olive oil.