Casa Rinaldi Fusilloni 41 Bronze Die

Mighty corkscrews

The Casa Rinaldi Fusilloni 41 is made with a bronze die, which allows sauces to cling and stick to the pasta easily.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

The brother of the popular fusilli, they look nearly identical, except that the fusilloni is about twice the size. These big corkscrew pastas take their name from the word “fuso,” meaning “spindle,” because the pasta dough was pressed and rolled with a small rod as if being “spun” into their familiar shape.

The Fusilloni from Casa Rinaldi is cut with a bronze die (a mold through which pasta dough is pushed), which makes pasta courser and more porous, allowing sauces to cling much easier to the pasta.

PREPARATION AND PAIRINGS

Fusilloni is a pasta that is perfect for chunky, meaty sauces, and creamy sauces. They’re also great for pasta salads, and they do well in pasta bakes because they hold their shape.

  • Cook Casa Rinaldi Fusilloni according to package instructions. As it boils, add in chopped kale leaves into the water. Cook until pasta is al dente, and the kale leaves are tender. Drain and reserve some pasta water once done.
  • In a large pan, heat some olive oil over medium heat. Add in diced onions and cook until softened. Add in ground beef, minced garlic, oregano, and chili flakes (to taste).
  • Break the ground beef into pieces and cook until browned. Season with salt and pepper.
  • Transfer drained pasta and kale into a large bowl. Add in the beef mixture, some crushed tomatoes, and a bit of the reserved pasta water. Add in a bit of shredded mozzarella, and season with salt and pepper. Toss everything until combined.
  • Transfer the pasta mixture into a baking dish lightly brushed with some olive oil. Sprinkle more mozzarella on top, along with some panko breadcrumbs.
  • Broil in a preheated oven at 500F (260C) for about 3 minutes, or until cheese is melted. Serve while hot.

A CONCRETE REMINDER

Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.

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