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  • Fuzzy Fusilli with Barese Sausage

    1 vote
    Fuzzy Fusilli with Barese Sausage
    Prep: 10 min Cook: 30 min Servings: 4
    by PreeOccupied
    13 recipes
    >
    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.

    Ingredients

    • 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

    Directions

    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.

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