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Sfoglini Ramp Fusilli with Shallot Aglio e Olio

Sfoglini Ramp Fusilli with Shallot Aglio e Olio

Hints of sweet garlic and onion enhance our flavorful Ramp Fusilli in this recipe. Perfect in its simplicity, this makes a wonderfully light yet flavorful meal.

INGREDIENTS

MAKES TWO - THREE SERVINGS

  • 8 oz. Sfoglini Ramp Fusilli
  • 1/4 cup olive oil 
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • Salt and fresh cracked pepper to taste
  • Parmesan cheese to taste

DIRECTIONS

Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Ramp Fusilli and cook for 5-6 minutes until al dente, and strain.

Heat olive oil in a medium sauté pan over low to medium heat. Add shallots to the pan and cook for 3-4 minutes, stirring occasionally, until shallots are mostly translucent. Season with salt & pepper. Add garlic to the pan, stirring constantly, and cook for 1 minute. Remove the pan from heat and toss cooked pasta into oil mixture until lightly coated. Serve with grated parmesan cheese.

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