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A bowl of the ramen served with chop-sticks.

Italian-Style Ramen with Fusilli Col Buco

Hit the refresh button on your weeknight recipe re-runs with this unique ramen superstar. This colorful ramen owes its big flavors to your favorite Italian ingredients and so we know you’re going to love it!

INGREDIENTS

  • Pork Parmesan Broth
  • 1 (1-pound) package DeLallo Spaghetti or Fusilli Col Buco
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons crushed red peppers
  • 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained and sliced
  • 2 ounces snow peas
  • 1 bunch green onions, diced white and green parts
  • 1 pound bok choy
  • 2 tablespoons sesame seeds, toasted
  • 2 teaspoons Gochujang (optional)

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
  2. Heat oil in a large skillet over medium heat. Cook shrimp with crushed red pepper flakes, until shrimp become pink, about 2-4 minutes depending on their size.
  3. Meanwhile, bring another pot of salted water to a boil. Prepare 2 large bowls with ice water for blanching. Add snow peas to the boil water and cook until blanched, about 2 minutes. Using a slotted spoon, transfer to one of the ice bath bowls. Using same boiling water, blanch the boy choy. Follow the same steps.
  4. Divide the noodles into bowls. Top each with shrimp, peppers, snow peas and onions. Ladle broth over noodles and serve topped with sesame seeds.
  5. Serve with Gochujang on the side to spice it up.

Italian-Style Ramen with Fusilli Col Buco

Hit the refresh button on your weeknight recipe re-runs with this unique ramen superstar. This colorful ramen owes its big flavors to your favorite Italian ingredients and so we know you’re going to love it!