Kitchen Sink Fusilli

This is really good. Skip the leeks if you want. Or add ramps and other garlicky stuff. I like it without the garlic taste, but there’s no reason you should!

2 T. olive oil

3 slice thick-cut bacon or pancetta, cut into 1/4 inch bits

1 large onion, halved and sliced thinly

10 oz. cremini mushrooms

3 leeks, chopped

3/4 lb. wheat fusilli

1 C. mint or parsley or mint (or both), chopped

2 oz. grated Parmesan cheese

Bring big pot of water to a boil. Preheat oven to 425.

Soak chopped leeks in water, strain. Repeat twice to remove grit. Drain well. Toss leeks with 1 T. olive oil and cook in oven for 15-20 minutes, until browned and crunchy (stir once).

Heat 1 T. oil and bacon over medium heat. Cook until browned. Add onion and a bit of salt. Cook, until onion is soft (about 8-10 minutes). Add mushrooms, raise heat to medium high and cook until mushrooms are browned (about 5 minutes). Turn off heat.

Cook pasta about 10 minutes. Drain, reserving 1 cup of cooking water. Add pasta to vegetable mixture and cook over low heat, gradually adding reserved water, 1/4 C. at a time until pasta is coated.

Turn off meat. Add mint, parsley, and half the cheese.  Serve, passing reserved cheese.


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