Fusilli with Tomatoes, Bacon & Blue Cheese
There it was, in the pan, ready to eat. A big panful of fusilli, coated in a sauce I’d improvised with bacon, red chile flakes, tomato paste and a can of tomatoes. I’d let the sauce cook down until it was nice and thick and then boiled the fusilli until just al dente, lifting it with a spider into the pan of red sauce. I stirred it all around, ready to grate on a traditional cheese like Parmesan or Pecorino, when I had a vision.
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