Knock Off Recipe: Pastini's Fusilli Alla Roma

Copycat Fusilli Alla Roma Recipe from Pastini's

It never fails that when roaming aimlessly through the Mill District trying to decide where to eat, that despite my desire to say no to cream and carbs, I always end up at Pastini's ordering the dreaded fat and carb-filled favorite: Fusilli alla Roma!

I can't help it!  I just love that darn dish! So creamy, garlicky, and satisfying, I just can't say no. But I've always wished for a way to infuse it with slightly less calories.

Now, if you ever frequent Pastini's, know this: any of their dishes can be substituted for wheat pasta, broccolini, or spinach instead of their white pasta.  And it's still delicious without! But I may have found a way to satisfy my Fusilli alla Roma cravings with even fewer calories...because...I have created a knock-off Fusilli alla Roma!

I have to say I even surprised myself in figuring out this recipe, and, by substituting some of the fat with Fat Free Half and Half and Skim Milk, and pairing it with Spaghetti Squash, Zucchini, Spinach, or Broccolini, I believe I have cut out a great deal of fat and carbs. Hey now! I'm not saying it's good for you...just better for you. Oh, and it's delicious so it's worth it! Tastes nearly exactly the same as the real deal!

Knock-Off Pastini's Fusilli alla Roma Recipe

Effort Meter (1 to 5): 2.5 

Delicious Meter (1 to 5): 5

Serving Suggestion: Serve with a thick shaped pasta (like Fusilli) or for a more healthy option, blanket the sauce over whole wheat pasta, broccolini, spinach, or shredded squash.

Weight Watcher POINTS - Seriously...this isn't a WW dish. But if you cut out the pasta, and put the sauce over veggies, you could probably get it somewhere in the 7-point range.

Ingredients:

1 - 2 TBSP Roasted garlic
1 - 2 TBSP Minced, fresh garlic
1/4 Stick of real butter
3 TBSP Olive Oil
--
1 - 2 TBSP Flour
--
1/2 C Fat-free half and half
1 C Reduced Fat or Skim Milk
1/4 C Fresh basil, chopped
8-10 Pieces of frozen, pre-cooked boneless skinless grilled chicken breasts
1/2 Lb Roma tomatoes, halved
Parmesan, Salt and Pepper (to taste)

Instructions:

In a large saute pan over high heat, saute garlic, butter and olive oil until slightly brown. Slowly add 1-2 TBSP of all purpose flour, stirring vigorously to avoid clumping, until sauce is a well-mixed, paste-like consistency (you may have to reduce the heat to accomplish this). 

Reduce heat to Medium, and slowly stir in half and half and milk until it becomes a well-mixed, creamy sauce. Add basil, chicken, roma tomatoes, and salt and pepper.  Simmer for 10 minutes, stirring constantly, until tomatoes begin to break up and sauce is tinged with a slightly pink color.

Serve immediately over a bed of pasta, broccolini, squash, or spinach and top with Parmesan.

Related articles

• OMG Delicious (and low in points) Harvest Stuffed Shells
• Halloween Pasta Night with Pumpkin Sage Sauce
• Hosting a Halloween Pasta Party
• Hosting Idea: Havest Pasta Bar

Halloween Pasta Night with Pumpkin Sage Sauce

Well, it's that time of year again...Pasta Party Time!  Every year, I host a quick and easy dinner before trick-or-treating by hosting a pasta bar.  What's great about the pasta bar on Halloween is:

1. You can make all the sauces ahead of time and just re-heat and boil your noodles in a flash on Halloween night.
2. You aren't a slave to your kitchen while being distracted by door-ringing trick-or-treaters.
3. Everyone loves pasta.
4. Your guests can use a selection of noodles, sauces, meatballs and toppings to create their own personalized dish.

This year I'm opting for the following pasta bar options:

Noodles:
Wheat-enriched thin spaghetti
Harvest-colored pumpkin shaped noodles
Mushroom-stuffed tortillis

Toppings:
Fresh basil
Parmesan
Romano
Black olives

Meatballs:
Elk meatballs
Turkey meatballs

Sauces:
Traditional marinara sauce 
Alfredo
Sage Pumpkin Sauce

Now, for those of you who are just reading this blog, let me tell you...THE SAGE PUMPKIN SAUCE IS TO DIE FOR!  It's so easy to make (20-30 mins) and is a great Autumn twist on the classic.  So...here's the recipe.  Promise to try it!

Pumpkin Sage Sauce

 Pumpkin Sage Sausage Sauce

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sage-flavored sausage (Johnsonville)
4 TBSP fresh garlic
1 medium red onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, diced
1 cup white wine
1 cup chicken broth
1 cup canned pumpkin
1/2 cup cream or milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound pasta
Fresh Romano/Parmigiano blend

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Remove sausage from pan (drain if desired). Add to pan the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

PS - The side of meatballs were a real hit!  I highly recommend making your meatballs from turkey, as they absorb the taste of the sauce better than red meat.  Plus, they are so much healthier and the leftovers freeze well.