Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝 is 4 large servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝 estimated approx 30 minutes.

To get started with this recipe, we have to prepare a few components. You can have Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝 using 11 ingredients and 6 steps. Here is how you can achieve it.

*Garlic Fusilli with Spicy Calabrese Pork Sausage
This dish packs all the wonderful flavour of garlic and chilli. Serve straight from the pan in the middle of the table for a rustic meal that will bring smiles all round.

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Ingredients and spices that need to be Take to make Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝:

1. Half red onion - finely diced
2. 5 cloves garlic - finely sliced
3. 2 teaspoons black garlic paste
4. 500 g Calabrese Spicy pork Sausage meat
5. 1 tin plum tomatoes - mashed
6. Salt/pepper
7. 500 g fusilli pasta
8. 100 ml olive oil
9. 5-6 Fresh Basil leaves
10. Handful Parmesan cheese
11. Chilli flakes

Steps to make to make Fusilli all'aglio con Salsiccia Piccante Calabrese 🌶🧄🍝

1. To begin gently heat all the olive oil in a small pan with the sliced garlic. Let us sizzle slowly but not burn. Once light gold in colour remove from the heat and set aside.
2. In a wok or deep sided pan heat a splash more olive oil and on a med/high heat fry the red onion for 5 minutes til softened.
   Then add in the spicy sausage meat and fry for 3-4 minutes.
3. Tip in the tin of tomatoes and add a splash of water to the tin (about 150ml) to get the remaining juices too.
4. Next add the black garlic paste and season to taste.
   Reduce to a medium simmer & let the sauce reduce by half (this will take 10-15 minutes) stirring so it doesn’t burn.
5. While this is reducing cook your pasta to instructions then drain.
   Tip the pasta into the pan with the sauce, pour over the garlic oil pan.
6. Sprinkle in the torn basil and stir to mix thoroughly.
   Top with lots of parmesan and extra chilli flakes.
   Enjoy!

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