Fusillis with Tomato Sauce and Mamma mia! Sausages
Fusillis with Tomato Sauce and Mamma mia! Sausages
Discover Italy on your plate! Pasta the way we like it, prepared with Mamma mia! sausages, featuring the comforting taste of lasagna!
Recipe made with Mamma mia! sausages
Ingredients
- 2 pkg Mamma mia! sausages
- 125 ml (½ cup) parmigiano reggiano, grated
- 500 ml (2 cups) fusilli
- 45 ml (3 tbsp) olive oil
- 1 onion, chopped
- 2 cloves of garlic, peeled and crushed
- 1 800 ml can high-quality whole tomatoes
- 60 ml (¼ cup) fresh basil leaves
- Salt, to taste
- Pepper, to taste
Preparation
Tomato sauce
- Gently sweat the onions and garlic in olive oil in a skillet large enough to hold the pasta.
- When the onions are translucent, add the whole tomatoes.
- Coarsely crush the tomatoes with a wooden spoon.
- Reduce heat and simmer covered for about 1 hour. Stir the sauce occasionally to prevent it from sticking.
- Season to taste. If the sauce is too acidic, add a pinch of sugar.
- If possible, grind the sauce in a blender or food processor, but not too vigorously so as not to emulsify it and obtain a sauce that is too smooth and pink.
- While the sauce is still hot, add the fresh basil leaves.
- Reserve the sauce in the pan.
- Cook the sausages as desired.
- Cook the pasta in boiling salted water.
- Return the sauce to the heat. Immediately pour the pasta onto the sauce by lightly draining them with a perforated spatula.
- Add the sliced sausage to the dish.
- Stir the pan, adding half the parmigiano reggiano, then adjust the thickness of the sauce with the cooking water, if necessary.
- Serve the pasta, adding the rest of the parmigiano reggiano and a few basil leaves.
- Enjoy!
