These great recipes for fusilli include Mario Batali's superb ragù, a creamy tomato sauce made with ground beef and pancetta.
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Fusilli with Zucchini and Fonduta

The classic Piedmontese fonduta combines fontina cheese, milk, egg yolks and butter into a silky sauce that's usually topped with thin slices of white truffle. Traditionally, fonduta is served with toast or fried polenta. Our version (minus the truffles) coats fusilli and trips of zucchini for a divine rendition of macaroni and cheese.

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