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Receta Fuzzy Fusilli with Barese Sausage
by PreeOccupied

Fuzzy Fusilli with Barese Sausage

The box of Fusilli told me to marry it with the Barese sausage I got from St. Lawrence Market.

The mixed pitted olives (green and kalamata) and sun-dried tomatoes came in handy too to invoke a whole lot of flavors in my dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: a semi sweet red wine

Ingredientes

  • 4 cups of Fusilli
  • Barese sausage (you can use any hot sausage you want)
  • Half cup mixed olives (pitted)
  • Half cup sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • Freshly cracked black pepper
  • 1 teaspoon dried basil

Direcciones

  1. Cook the fusilli according to package instructions. I like to keep mine al dente. Drain and keep. I always generously salt my pasta while cooking, which means I don’t use salt later.
  2. I grilled my sausages before I added them to the pasta. This was being done simultaneously in the oven. If you are using the thick sausages, make sure you poke them randomly with a fork to avoid any blasts in the oven.
  3. Drizzle EVOO on the fusilli, throw in the olives and the sun-dried tomatoes.
  4. Season with dried basil and black pepper. Once the sausages are done and are cool enough to handle, cut bite-size pieces of them and add into the pasta. Toss everything with the passion of an Italian. Serve warm as a main or a hearty lunch.