The inspiration came from a little lunchspot in downtown Toronto which I used to frequent when I was working in the garment district. It was a pasta and salad bar that gave great portions for a very decent price. A girlfriend and I used to go for lunch there at least once a week and would nearly swoon if this fusilli with veal was on that day.
Here's my rendition of it:
Gemelli with Veal
500g of fusilli or gemelli shaped pasta
1/2 to 3/4 pound ground veal
2-3 cloves of crushed garlic
crushed red pepper
salt, pepper, parsley
generous amounts of grated parmigiano reggiano cheese for serving
Cook pasta in salted boiling water. In the meantime, heat a skillet and brown the veal. Drain any fat (mine is usually quite lean and doesn't usually require this).
When the meat is almost cooked through, add the crushed garlic, crushed red pepper, spices and a small glug of olive oil.
When the pasta is done, drain and add to the skillet. If it's a little bit dry, you can add some of the reserved pasta cooking water, or another drizzle of oil.
Generously grate cheese on top and try to stop yourself from eating that second bowl.