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.
- 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
- 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.
|Amount Per Serving||%DV|
|Serving Size 277g|
|Recipe makes 4 servings|
|Calories from Fat 137||45%|
|Total Fat 15.37g||19%|
|Saturated Fat 3.8g||15%|
|Trans Fat 0.0g|
|Total Carbs 35.98g||10%|
|Dietary Fiber 6.7g||22%|