Recipe for Yummy Fusilli & Cheese with Chilli Tuna

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Fusilli al Pomodoro:- Pasta with Tomato Sauce. This is how you make a basic pasta in tomato sauce that you can make on any day of the week. Wikipedia Article About Fusilli on Wikipedia.

You need macaroni/ fusilli.
Provide butter.
You need to prepare flour.
You need to prepare milk.
Provide cheddar/ gouda cheese.
You need garlic.
You need red chilli.
You need tuna.
Prepare breadcrumbs.
You need lime.
Provide parsley.
Provide salt & pepper.

Short Tips:

If a recipe says to use a particular kind of pan, then use that pan. If you only own one nonstick pan, the simplest tip we can offer you is to wait for a decent sale at a kitchen store, then buy yourself a stainless-steel pan and a cast iron pan. Also its sensible idea to exchange low cost nonstick pans every few years, as the coating can wear down over the years.

Boil a pan of water. Put in the macaroni or fusilli pasta for 5 minutes.
While you're cooking the pasta, heat a skillet/frying pan. Melt the butter then add the flour. After the mixture become paste, pour in the milk. Stir until the paste dissolve and reduce the heat.
Keep stir the sauce (bechamel) until become thick, then turn off the heat. Grate the cheese into it, season with salt and pepper. Pour the sauce onto the pasta in a oven-safe bowl. Mix well.
Bake the pasta into an oven with 200 celcius for about 10 minutes. While waiting, saute the garlic, chilli, tuna, breadcrumbs, and parsley.
Serve the cooked tuna on top of the baked pasta.
Serve the cooked tuna on top of the baked pasta.

Fusilli Fusilli is one type of pasta that have a corkscrew or helical shape. The word fusilli itself said to comes from fuso which means spindle, because traditionally the pasta is spun by pressing and rolling. One time I saw this New Yorker cartoon with a piece of penne pasta answering the phone and saying, "Fusilli, you crazy How are you?" and now I cannot cook fusilli without thinking you crazy bastard. Our fusilli pasta is made with only two ingredients—durum semolina flour and water. We use traditional bronze dies to cut our pasta creating grooves that grab every drop of sauce.

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