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6 Servings
Recipe By: sergio's recipe book
Shared By sergio's recipe book

Fusilli With Pecorino Romano And Black Pepper

Ingredients

  • 1 pound fusilli pasta
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 5 cups baby spinach leaves (5 ounces)
  • 1 red bell pepper chopped into long thin slices
  • Freshly ground pepper
  • 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
  • 1 cup mascarpone cheese (8 ounces), at room temperature
  • Kosher salt to taste

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the red bell pepper and soften. Add the garlic and cook until lightly browned, about 2 minutes. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.

Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.

In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.

Transfer the pasta to a large bowl and serve.

Save Recipe

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