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Add a photoThe 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
- 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 donât use salt later.
- 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.
- Drizzle EVOO on the fusilli, throw in the olives and the sun-dried tomatoes.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 137 | 45% |
| Total Fat 15.37g | 19% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1056mg | 44% |
| Potassium 835mg | 24% |
| Total Carbs 35.98g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 22.66g | 15% |
| Protein 5.03g | 8% |
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