F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fusilli Alla Crazy Bastard
© John Kernick

Fusilli Alla Crazy Bastard

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

This vibrant pasta, tossed with beet greens and creamy goat cheese, is an ode to Charles Barsotti's 1994 New Yorker cartoon of a rigatoni noodle on the phone to a friend, exclaiming, "Fusilli, you crazy bastard!" Tarry Lodge chef Andy Nusser says, "Mario [Batali] and I saw the cartoon at the same time. It became the punch line to every joke."

  1. 1/2 cup walnut halves
  2. 1 pint cherry tomatoes
  3. 2 tablespoons plus 1 teaspoon olive oil
  4. Salt and freshly ground black pepper
  5. 1 pound fusilli pasta
  6. 3 garlic cloves, sliced
  7. 1/2 pound beet greens, rinsed and coarsely chopped
  8. Pinch of crushed red pepper
  9. 1/2 pound soft goat cheese, thickly sliced
  10. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
  2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
  3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
  4. Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Suggested Pairing

Ribolla Gialla, a white wine from Friuli, has a crisp floral character that works well with tangy pasta dishes like this one.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.