Fusilli with Friggitelli Peppers, Cherry Tomatoes, and Norcia Sausage

Name: Fusilli with Friggitelli Peppers, Cherry Tomatoes, and Norcia Sausage
Yield: Serves 3 servings
Ingredients: 6 1/3 oz fusilli or other pasta of your choice (180 grams); 7 oz friggitelli peppers (about 200 grams); 3 1/2 oz Norcia sausage (about 100 grams); 3 1/2 oz cherry tomatoes, quartered (about 100 grams); Granulated garlic, to taste; Black pepper, to taste; Fine salt, to taste; A few fresh basil leaves; Extra virgin olive oil; 2 tablespoons grated Parmesan cheese

Anna Di Meo @LacucinadiAnna75

A pasta dish featuring seasonal vegetables.

Anna Di Meo @LacucinadiAnna75

A pasta dish featuring seasonal vegetables.

Saved

Ingredients

Serves 3 servings

6 1/3 ozfusilli or other pasta of your choice (180 grams)
7 ozfriggitelli peppers (about 200 grams)
3 1/2 ozNorcia sausage (about 100 grams)
3 1/2 ozcherry tomatoes, quartered (about 100 grams)
Granulated garlic, to taste
Black pepper, to taste
Fine salt, to taste
A fewfresh basil leaves
Extra virgin olive oil
2 tablespoonsgrated Parmesan cheese

Saved

Steps

1

Wash the friggitelli peppers, remove the stems, slice them lengthwise, and discard the seeds.
2

Heat a little extra virgin olive oil in a nonstick skillet. Add the garlic, black pepper, and fine salt.
3

After a few minutes, add the friggitelli peppers and cook for about 10 minutes, stirring occasionally.
4

Add the quartered cherry tomatoes and the sausage, peeled and crumbled.
5

Continue cooking for about 10 more minutes.
6

Meanwhile, bring a large pot of salted water to a boil and cook the pasta. Drain it al dente and add it to the skillet with the sauce.
7

Add the Parmesan cheese and basil leaves, and toss everything together over low heat for a few minutes.
8

Serve immediately.