Note: Fusilli col buco is also known as fusilli bucati lunghi. If you can't find it, substitute bucatini or perciatelli.
12 ounces fusilli col buco
4 tablespoons butter
1 cup ground walnuts, plus more for serving
2 cups sweet white wine, such as Hárslevelű or Muscat
1/2 cup golden raisins
1/4 cup crème fraîche or heavy cream
Cook pasta according to package directions in a large pot of liberally salted water until al dente.
While pasta cooks, make the sauce. Melt butter in a sauté pan set over
medium heat. Add walnuts and toast for 2 minutes. Add wine and raisins
and bring to a simmer. Reduce wine by half. Stir in cream. Simmer gently
until sauce is thick and coats the back of a spoon. Add pasta and toss
to coat. Serve immediately.
Yield: 4 servings.
- Recipe courtesy of Joseph Erdos at Gastronomer's Guide.