Fusilli with Belgian Endive, Leeks and Roasted Peppers

Fusilli con la Belga e Porri

Preparation info
    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Don’t be afraid to cook the endive and leeks until they are very tender. The sweet leeks and slightly bitter endive together with smoky roasted red pepper make this a luscious pasta sauce.


  • 1 red (bell) pepper
  • 3 medium leeks, cut in half lengthwise then across in pieces ¼-inch wide
  • 4 tablespoons


  1. Roast the red pepper over an open flame or under the broiler until the skin is charred on all sides. Place it in a bowl and cover it tightly with plastic wrap. After about 20 minutes take the pepper out, cut it in half, remove the core and scrape away the skin and the seeds. Do not rinse under running water. Cut into narrow strips.
  2. Soak the cut leeks in a bowl