Victoria's Kitchen

Fusilli with Italian Sausage & Basil

This was an off the cuff dinner made with the leftover pasta from the Spinach and Leek Soup with Sausage. That’s right- 5 days later. I think everyone should be a little more flexible about leftovers. When in doubt, eat it. If it’s bad- you’ll know. 

If you don’t have leftover sausage you can of course make it within the recipe, it’s written below as such. 

Fusilli with Italian Sausage & Basil
Serves 2
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Cook Time
20 min
Cook Time
20 min
  1. 3 Italian sausages (they should have fennel seed in them)
  2. 200g fusilli or another small pasta (about a third of a box)
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 can crushed tomatoes
  6. 1/4 tsp cayenne pepper (or more if you like spicy)
  7. 1 tsp oregano
  8. 1/4 cup basil leaves, chopped
  9. 1/4 cup parmesan cheese, grated
  1. Sauté the sausages in a  pan. Once browned all over, slice and throw back in the pan to brown all over. When done, add the onion and garlic and continue to stir.
  2. After a few minutes, add the can of tomatoes, and the spices. Continue to stir on a low flame as the pasta cooks. A minute or so before the pasta is done, stir in the basil.
  3. When the pasta is done, reserve a cup of pasta water, strain the pasta, and throw it into the sauce. Add the reserved pasta water in small amounts until the dish reaches your ideal consistency. I prefer my pasta saucy!
  4. Remove from the heat and add the parmesan.
Victoria's Kitchen

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