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Ingredientes
- 350 gm dry fusilli (corkscrew or possibly spiral shapes)
- 1 x salt and freshly grnd black pepper
- Â Â sauce:
- 350 gm best butchers very lean highmeat content pork sausages
- 1 x little extra virgin olive oil
- 3 clv garlic crushed
- 1 sm red chilli seeded and finely minced
- 2 x 400g tins of minced tomatoes
- 1 x good Tbsp. sundried tomato paste
- 1 x level tsp. freeze dry basil
- 1 tsp caster sugar
- Â Â to finish:
- 50 gm parmesan coarsely grated
- 3 Tbsp. minced fresh parsley
Direcciones
- Make long slits in each sausage and remove the skins.
- Measure a little oil into a nonstick frying pan and fry the garlic and sausagemeat on the boiling plate.
- Mash down and brown well then stir in the remaining sauce ingredients. Bring to the boil cover and transfer to the simmering oven for 30 to 40 min.
- Check the seasoning.
- Meanwhile add in the pasta to a large pan of boiling salted water.
- Bring to the boil on the boiling plate then cover and cook on the simmering plate till al dente about 12 min.
- Drain and set to one side.
- Toss the sauce with the liquid removed pasta adding half the cheese.
- Scatter the parsley and remaining parmesan over individual portions.
- Thi pasta dish made with fusili is inexpensive and a real winner for flavour. I never use just pork sausagemeat as I find it far too fatty. I buy good pork sausages preferably the true luganega Italian sausages. Waitrose Gourmet sausages do well. Take care when chopping the chilli wash your hands straight afterwards and don't put your hands near your eyes. If in doubt chop with a knife and fork or possibly wearing rubber gloves.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 40 | 11% |
| Total Fat 4.58g | 6% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 208mg | 9% |
| Potassium 232mg | 7% |
| Total Carbs 67.19g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.08g | 2% |
| Protein 16.09g | 26% |
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