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Calabrian Fusilli with Tomato Sauce

  • Prep Time:
  • 5 mins
  • Cook Time:
  • 25 mins
  • Total Time:
  • 0 hour(s)
  • 30 mins

Our riff on the Sugo di Pomodoro (Quick Tomato Sauce) from Rosetta Costantino's My Calabria gets a kick of spice from Italian chile paste and hot Italian sausage. Served with twirly fusilli al ferretto, it makes a very delicious pasta dish in the Southern Italian style. 

Serves 2



In a large skillet, heat extra virgin olive oil over medium-high heat. Add the sausage and cook until the meat starts to brown, about 3 - 4 minutes. Add the garlic and continue to cook for another 30 seconds. Add the tomatoes and their juices, hot pepper, wine, basil and salt and bring to a low boil. Reduce heat to low and simmer for 20 minutes.

While the sauce is simmering, cook the pasta according to the directions on the package. Drain, reserving about a half cup of the pasta cooking water.

Remove the basil stems and add the cooked pasta to the tomato sauce, tossing to coat. If the sauce is too thick, thin with a little bit of the reserved pasta cooking water. Remove from the heat and enjoy with a glass of rich Calabrian red wine or dry Abruzzese white wine.