I bought a 3 kg bag of fusilli today - well it was half price, so am now looking for suitable recipes.  Here are a few we've now tried and rather like:

15th July: 
Pasta Carbonara
(serves 2)

200 g Fusilli
1 grated clove of Garlic
chopped Pancetta
olive oil
a splosh of White Wine
2 Eggs
60 ml Creme Fraiche
75 g grated Cheddar Cheese
25 g grated Parmesan
a pinch Nutmeg

1. Cook the fusilli in a large pan of boiling water.
2. Gently fry the garlic and pancetta in the oil.
3. Add the wine and continue cooking.
4. In a bowl mix together eggs, creme fraiche, cheeses and the nutmeg
5. Drain the pasta and add to the pan
6. Pour over the egg and cheese mixture cook for a minute.
7. Serve with a green salad.

16th: tonight we ate 
Pasta with Salmon

180g Fusilli
150g Salmon, cut into cubes
1 clove grated garlic
1 red Onion, finely chopped
1 large Mushroom
150g double cream
1 bay leaf
chopped parsley
(serves 2)

1. Cook pasta in a large pan of boiling water
2. Heat oil in pan add onion, chopped mushroom and garlic (if used) and cook gently
3. Add salmon a cook a couple of minutes
4. Add the cream and the bay leaf and cook the mixture a couple of minutes
5. Just before serving drain a little of the pasta water onto the salmon mixture
6. Serve with something green (we had broccoli, although a salad would be nice too)

17/18/19/20/21 July we had a rest from pasta as I'd bought an enormous sack of potatoes.

22nd July: Fusilli Bolognese

400 g Fusilli
500 g minced Beef
2 slices Bacon
1 Onion, chopped
1 clove garlic
Vegetables, such as celery, mushrooms, peppers, carrots - chopped finely
Tomato puree
Mixed herbs
a splash of wine
grated Parmesan
(serves 4)

1. Fry mince, remove from pan, draining any fat.
2. Fry onion and garlic gently, and bacon if used.
3. Add other vegetables.
4. Return meat to the pan and add some tomato puree, wine, herbs and some beef stock.
5. Cook gently, preferably in a slow cooker.
6. Serve with the Fusilli and some Parmesan (or other cheese) on top.

This is an excellent mixture which I also use for Cottage Pie or Lasagne.

Polpette Alla Diavola

Meatballs with Spicy Tomato Sauce to any English speakers

Meatballs:

500g lean beef mince

1 tbsp each chopped parsley and basil

4 spring onions, finely chopped

Finely grated zest of 1 lemon

100g fresh breadcrumbs

Pinch of ground cinnamon

400g dried pasta

1 tbsp olive oil

300g jar sauce

Parmesan cheese (optional)

1. Make meatball mixture into walnut sized pieces.
2. Cook pasta, then drain, reserving some cooking water.
3. Brown meatballs in frying pan with the oil.
4. Put sauce into pasta pan, add 1 tbsp cooking water and the meatballs.
5. Simmer, stirring occasionally for five minutes.
6. Add drained pasta to the sauce.

Carrot and Cheese Pasta Bake

4 medium leeks, sliced
1 kg carrots, grated
6 cloves garlic
1 cup fresh basil
8 eggs, lightly beaten
100ml milk
400ml double cream
Seasoning
12 sheets instant pasta (500g pasta shapes)
350g grated cheese, plus 50g Parmesan for the top

• Par boil leeks and garlic.
• Add carrots and cook 20 mins
• Drain, reserving stock.
• Combine cream eggs, pepper, add a little stock.
• Cover base of dish with half pasta, then half mixture, half cheese, rest of pasta, rest of mixture, top with cheese.
• Pour the egg mixture over
• Cook 170C* for about 40 mins
• Serves 10.

Vegetable Lasagne

4 oz butter

 4 oz flour

2 tins tomatoes

1 onion

1 pepper

cucubits 

herbs, pepper

2 tsp mustard

8 oz grated cheese

20 sheets lasagne

Serves 10

* http://www.onlineconversion.com/cooking_gasmark.htm