✨This spicy fusilli hits all the right notes — silky, garlicky, and topped with crispy brioche crumbs. Comfort in a bowl! 🧄🍋🍞
www.curryloves.com
Ingredients:
– 3 slices brioche or white bread
– 2 tbsp melted butter
– 1 tsp fresh thyme, chopped (plus more for topping)
– Kosher salt
– 500g fusilli pasta
– 6 tbsp olive oil
– 2 cloves garlic, minced
– 1½ tsp red pepper flakes
– 1 cup ricotta
– 1 tsp lemon zest
– 2 egg yolks
– Black pepper to taste
Instructions:
Blitz or chop the bread into bite sized. Toast in a pan with melted butter, thyme, and a pinch of salt till golden and crispy.
Cook pasta until al dente. Reserve some pasta water.
In another pan, warm olive oil. Add garlic and red pepper flakes. Sauté briefly.
In a bowl, mix ricotta, lemon zest, egg yolks, salt, pepper, and some of the garlic chilli oil.
Add drained pasta and a splash of pasta water. Toss until creamy and well coated.
Top with toasted brioche crumbs and extra thyme.
I made this spicy fuzzili the other day. Warm, rich, and full of flavor. Honestly, it’s the kind of pasta I could eat again and again. To go with it, I cut some soft bri into small bites. I mixed chopped thyme into melted butter, tossed it over the bri and toasted it till golden. Started the chili oil and a pan had other plants. Garlic and chili all over the stove. In a bowl, I added some ricot, a bit of lemon zest to egg yolk, salt, pepper, and a spoonful of that chili oil. then finished it with a splash of pasta water to bring it all together. After the fusil is cooked, I poured the creamy mix over it and stirred to coat everything with that spicy kick. Then I tossed in those crunchy toasted bri bites. Added another drizzle of chili oil, cracked some black pepper on top, and that’s it. Creamy, spicy, and just the kind of pasta I want at the end of a long day.
Dining and Cooking