This is my type of fusilli. Light, tasty, lots of greens. It is my first time making fusilli and I'm loving it! My kids loved too! I also used some Chinese cooking techniques for this recipe, it's acutely very easy. Garnishing some fresh mint leaves is a great idea, it helps to bring out the good flavour of the sausage. I made video for the recipe in Chinese, however there is the english subtitle.
- 100 grams of fusilli
- 2 - 3 tbsp of Siciliana sauce
- 1 tbsp olive oil
- 10 grams salt
- 1 litre water
- 1 sausage (sliced)
- 4 asparagus (cut as long as a fusilli)
- 1 tbsp ground garlic
- A quater onion (diced)
- 1 tbsp ground cheese
- Fresh mint leaves for garnishing
- Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of fusilli)
- When water is boiling add pasta to water. Stir a couple of times to avoid fusilli sticking to the pot or to each other.
- Cook the fusilli for 8 - 10 minutes, drain and transfer to a plate.
- In a large skillet, heat oil and ground garlic, stir for about half minute. Add chopped onion. Stir fry the onion for about 2 - 3 minutes until the onion is tender, add sausage slices. Fry the sausage over medium heat until sausage fat is almost rendered, about 3 minutes. Add asparagus to center. Raise heat to medium-high, and keep stirring, about 3 - 4 minutes. Reduce heat to medium, sprinkle asparagus with salt. Add Siciliana sauce, cook mixture. Then add the fusilli, mix everything evenly.
- Transfer the fusilli to a serving plate. Stir in mint or parsley, season with pepper and top with cheese.