Fusilli bucati corti with rosmarino maiale monday sauce, as seen on Food Network Kitchen Live.
Recipe courtesy of Linda Miller Nicholson

Fusilli Bucati Corti with Rosmarino Maiale Monday Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
I called this Monday sauce because it's easy to throw together even on the most taxing of days, and it is guaranteed to brighten a speedy weeknight meal. There is the idea of a ragu della Domenica, or Sunday sauce (sometimes called Sunday gravy) in Italy. To make it, a tireless nonna slaves over a slow-bubbling cauldron all day. This bright and straightforward sauce is the opposite--it takes just a few minutes to prepare--but the punch it packs in flavor will rival the best of the long-simmering/suffering ragus.



  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
  2. Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.  
  3. Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.