Fusilli Lunghi with Sunday Supper Ragu

Fusilli Lunghi with Sunday Supper Ragu

Yields: 2 servings

Ingredients:

  • 10 oz PQ’s fusilli lunghi (1 pkg)
  • 10 oz sunday supper ragu (1 pkg)
  • ⅓ cup Parmegiano reggiano, grated 
  • 1 Tb cold butter
  • ¼ cup toasted panko bread crumbs (toasted lightly in butter and salt)
  • ½ lemon, freshly squeezed

Method:

  • Bring a large pot of salted water to a boil.
    • It should taste like the sea—this is your only chance to season the pasta itself.
  • In a large sauté pan over medium-low heat, gently warm the ragu until hot. Add a splash of water or stock if needed to loosen.
  • Add the fusilli lunghi to the boiling water and cook for 3–4 minutes, or until al dente (fresh pasta cooks quickly—start checking early).
  • Before draining, reserve about ½ cup of pasta water. Transfer the pasta directly into the pan with the sauce. Add one tablespoon of cold butter. 
  • Toss the pasta in the sauce over medium heat, adding splashes of pasta water as needed to create a silky, emulsified finish that clings to the noodles.
  • Turn off heat and add a squeeze of fresh lemon juice to balance the richness.
  • Divide between bowls and finish with freshly grated parmesan and toasted breadcrumbs.