Fusilloni with black cabbage cream

Name: Fusilloni with black cabbage cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Fusilloni pasta 11.3 oz; Italian kale (cavolo nero) to clean 10.6 oz; Parmigiano Reggiano PDO cheese (to grate) 3.5 oz; Sweet Paprika to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Fusilloni with kale cream? Now that's a dish that just screams Tuscan goodness. Really good stuff. You get hearty pasta, simple flavors—what's not to love? In Tuscany, cavolo nero, or black cabbage, is everywhere in winter recipes. And here's the thing: it’s used in a super clever way here. Part of the kale turns into this smooth cream that clings to every twist of the fusilloni. And look, the rest? Baked till they're crispy, almost like chips that pop when you bite them. So so tasty. Seriously, this texture mix really makes the dish stand out.

It feels fancy but really, it is about letting the natural flavors shine. Pretty simple, actually. Just a few ingredients, some tender greens. Toss in pecorino or pancetta if you want a deeper, savory kick, but the basic version is pure comfort—like a big hug on a chilly day.

All over Italy, you’ll find versions of this fusilloni recipe, but the Tuscan take with cavolo nero? Way way special. The sauce is thick. Like, really clings to those big, bouncy twists of fusilloni pasta. No watery bits here. Just a rich, creamy finish coating your fork. Some folks sprinkle in sausage or guanciale for extra flavor, others keep it veggie for a lighter touch. For sure, it’s a dish that fits into any winter menu.

You’re warming up, or just want something moist and satisfying that’s not the usual tomato thing. And you know what? Playing around with this kale pasta sauce is a blast. Swap cheeses or throw in a lemon squeeze for a tangy twist. However you make it, this creamy kale pasta ends up being more than the sum of its parts. Simple, a bit unexpected, and really really good when you need cozy comfort. Frankly, can't go wrong.

How to prepare Fusilloni with black cabbage cream

To prepare fusilloni with black cabbage cream, first clean the black cabbage. Wash and dry the leaves, then strip off the central rib 1 and discard it. Take about three-quarters of the leaves and blanch them in salted boiling water 2, then drain and transfer them to a jug 3. Keep the cooking water aside; it will be used later to cook the pasta.

Add oil 4, salt 5, pepper, and paprika 6.

Blend 7 with an immersion blender until you get a smooth cream 8. If necessary, you can add a ladle of the cabbage's cooking water. Place the remaining leaves on a baking tray lined with parchment paper and season with oil 9.

Add the paprika 10 and bake in a preheated static oven at 374°F for 10 minutes 11. In the meantime, cook the pasta in the black cabbage cooking water 12.

Pour the black cabbage cream into a pan 13, then drain the fusilloni here when al dente 14. Add a ladle of the pasta water 15 and finish cooking in the pan.

Plate the dish garnishing with black cabbage chips 16 and a sprinkle of grated Parmigiano Reggiano DOP 17. The fusilloni with black cabbage cream are ready to be enjoyed 18!

Storage

It is advisable to consume the fusilloni with black cabbage cream as soon as they are ready; if necessary, you can store them in the refrigerator in a closed container for 2 days.

The black cabbage chips can be stored at room temperature for up to 1 day in an airtight container but will tend to lose their crunchiness.