Laughing Ourselves Fusilli Casserole
My passion for pasta has significantly picked up in the past year or so. First, my BFF loves pasta. Second, I’ve become fascinated by the gourmet, hand-crafted pastas I’ve spotted in local markets (but yikes, expensive).
After being entranced by a beautiful bag of fusilli pasta made by Rummo, and then spotting some fresh yams not very far away, I decided to make something a little different, and thank goodness, it turned out!
I love that one of the first things I saw when I went to Rummo’s website was a bike. For some reason (probably to do with the movie Ladri di Biciclette), I associate Italy with bicycles. Is it true there are a lot of bicycles there? I’ve never been, but it seems like it would be lovely.
Another thing from Italy, besides Rummo and bikes, is the band Be Forest, who live along the Adriatic coast and make dreamy shoegaze music. They have a pretty new album that came out in February called Earthbeat, and here’s what they sound like:
Yum! That music is just about as delicious as this pasta. It’s a totally unique sort of taste so please let me know what you think if you try it. Laughing Ourselves Fusilli Casserole
Good as small portions for 15 to 24 people (6 to 8 normal servings)
- 680 grams (1.5 pounds yams or 2 large), peeled and diced
- 1/2 cup sun-dried tomatoes in olive oil
- 375 grams (13 1/4 ounces) fusilli pasta
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil (from sundried tomatoes)
- 1 red onion, finely diced
- 1/2 cup parsley, loosely torn
- 1/4 cup sour cream
- 1 1/2 cups low sodium vegetable broth
- 1/3 cup Parmesan cheese, shredded
- 1 teaspoon fresh ground pepper
- Preheat oven to 350˚F (175˚C).
- In a large saucepan, combine the yams with enough water to cover by 2 inches. Boil until tender, about 20 minutes.
- While the yams are cooking, bring about 3 1/2 liters water to a boil. Add the salt and then the pasta. Cook for about 7 minutes until pasta is just cooked, even just a little on the hard side as it will finish later in the oven. Drain the pasta and set aside.
- Warm a tablespoon of olive oil from the sundried tomatoes in a skillet. Once it starts to glisten add the onions, then sauté until soft.
- Drain any remaining oil from the tomatoes and finely chop them. When the yams are done, drain the water and mash the potatoes. Stir in the onions, tomatoes, parsley and sour cream. Add to the pasta along with the vegetable broth. Stir together and put into a casserole dish.
- Stir the Parmesan cheese and fresh pepper together. Sprinkle on top of the pasta. Put into oven for 10 to 20 minutes to melt the cheese (this can be done at the potluck). Serve and enjoy!