This is your typical recipe that pops up when you have decided to make dinner off of what you already have in the fridge - improvisation is key. None the less this seemingly random mixture of ingredients made this pasta one of our absolute favorites. It is super simple to make - and tastes amazing!
You will need: (serves 4)
500g Fusilli cooked al dente
1 1/2 Large Spanish Onion (chopped)
1 Whole Head of Garlic (chopped)
2 small or 1 large Yellow Pepper (chopped)
1 Can 'Peaches and Cream' Corn (full kernels - not creamed)
1 1/2 Inch Piece of Mild Panchetta (roughly chopped)
2-3 cups of Fresh Italian Flat Leaf Parsley (chopped) plus a little extra for garnish
EVOO
Red Chili Flakes
Salt and Pepper
Freshly Grated Parmesan Cheese
In a large deep bottom pan, add some EVOO and your chopped onions and garlic. Cook for about 5 minutes or until onions begin to look translucent. Add in your yellow pepper, panchetta, and parsley and cook for another 5-7 minutes. Stir frequently. Add your can of corn, some red chili flakes (just a pinch or two) and a generous amount of salt and a touch of pepper. Let mixture simmer for about 10-15 minutes so all the flavours develop. Add in your cooked fusilli and a little more EVOO and stir thoroughly.
Plate your pasta with a garnish of fresh parsley and some Parmesan cheese and voila!
xo Chef Natty
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