ROSE HARISSA FUSILLI!! with Italian sausage and fresh basil. A creamy, lip-smacking situation with a little heat in the background, it’s the kind of sauce that requires the right pasta vessel to catch all of that goodness and the @barillaaus Al Bronzo range does just that. Made using a traditional bronze-die extrusion method, it gives the pasta a wonderfully rough surface texture, which makes for an incredible sauce-grip. Ad
Serves 4-5
500g Barilla Al Bronzo fusilli
2 tablespoons extra virgin olive oil
6 Italian-style sausages, removed from their casing and broken up
1 shallot, finely diced
3 garlic cloves, roughly chopped
80g tomato paste
20g Harissa paste
200ml cream
50g Parmigiano Reggiano, finely grated
Handful of fresh basil
Bring a large pot of water to a boil and salt generously.
In a separate pan, add the olive oil and sausage and place over a low-medium heat. Gently render the sausages, breaking them up with the back of a spoon until golden and a little crispy.
Add the pasta to the boiling water and cook for 1-2 minutes less than packet instructions (about 10 minutes).
Back to the sausage, add the shallot and garlic and sauté until fragrant – a few minutes – before adding the tomato paste and Harissa. Allow this to cook and caramelise slightly over a couple of minutes, then deglaze with a little water from the pasta.
Add the cream and stir well to combine.
When the pasta is almost al dente, add the fresh basil to the sauce followed by the pasta, drained directly from the pot with a slotted spoon so you take some pasta water along with it. Give it a quick toss then add the grated parmigiano reggiano and another splash of pasta water for good measure.
Stir/toss well to combine so all of the pasta is coated in that gorgeous sauce. The pasta will continue cooking during this process so should be perfectly al dente when finished.
Divide between plates and serve with an extra grating of fresh parmigiano reggiano.
#pasta #easyrecipes #AlBronzo #Barilla #scarpetta #foodsounds