Tuesday, September 16, 2014

Sausage and Asparagus Fusilli/香肠芦笋螺丝意面

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


  1. 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)
  2. When water is boiling add pasta to water.  Stir a couple of times to avoid fusilli sticking to the pot or to each other.
  3. Cook the fusilli for 8 - 10 minutes, drain and transfer to a plate.
  4. 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.  
  5. Transfer the fusilli to a serving plate.  Stir in mint or parsley, season with pepper and top with cheese.

1 comment:

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