Fusilli with Leeks and Red Onions
November 5, 2009 | by DianaLast night we ate dinner using a recipe in Guilano Hazan’s Thirty Minute Pasta. Tonight we didn’t have even thirty minutes. Hot dogs in the toaster oven was the dinner fare. The Marching Band had their fall concert. Things are starting to wind down; Friday is the state competition, and then Marching Band Season is over for us, though we will still have a few parades to attend. I don’t think you need the toasted hotdog recipe, but I have permission to provide a recipe from Thirty Minute Pasta. Enjoy this the next time you are rushing to get out of the house quickly.
Fusilli ai Porri e Cipolla Rossa
Leeks are onions’ milder cousins and when they cook down they become sweet and creamy. Red onions add their unique flavor making this quite a luscious pasta sauce.
Serves 4 people
Ingredients:
- 1 medium red onion
- 4 tablespoons extra virgin olive oil
- 2 medium leeks
- Salt
- Freshly ground black pepper
- 6-7 sprigs flat leaf Italian parsley
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