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Ingredients20 m servings 488
Original recipe yields 2 servings
- Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
- Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.
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Per Serving: 488 calories; 12.6 68.1 26.5 41 283 Full nutrition
ReviewsRead all reviews 2
I followed the recipe exactly and we loved this! I added chicken sausage, but cooked separately and added at the end. The flavor was surprisingly good ( I worried about the turmeric) and I'll ...