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Fusilli lunghi con Salsicce e Olive

(Curly Pasta with Sausage and Olives)

This is my daughter's favorite pasta shape. She loves the long curly noodles, that look like ringlests of hair.

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1/4 cup lightly packed basil leaves
2 red bell peppers, roasted, peeled, and julienned
2 yellow bell peppers, roasted, peeled, and julienned
1 pound Italian sausage, cut into 1-inch lengths
1 cup pitted, oil-cured black Italian olives
1 pound fusilli or the pasta of your choice

In a blender, combine 1/4 cup olive oil and the basil. Process until the basil is completely blended. Transfer to a mixing bowl. Add the julienned peppers and set aside.
In a sauté pan over medium-high heat, heat the remain¬ing olive oil and brown the sausages 2 minutes on each side. Add the pepper mixture and olives and heat through. Keep warm over a low heat.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and toss with the sauce. Serve at once.
Serves 6



Picture by Joyce Dudkerk-Pool

 


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