Garlic Fusilli with Spicy Calabrese Pork Sausage

By: @carriecooksbest

Fusilli all’aglio con Salsiccia Piccante Calabrese.

Enjoy with a huge Italian salad and a glass of red.


  • 500g of Fusilli Yorkshire Pasta 
  • Half red onion – finely diced
  • 5 cloves garlic – finely sliced
  • 2 teaspoons black garlic paste
  • 500g Calabrese Spicy pork
  • Sausage meat
  • 1 tin plum tomatoes – mashed
  • Salt/pepper
  • 100ml olive oil
  • 5-6 Fresh Basil leaves
  • Handful Parmesan cheese
  • Chilli flakes

Step by Step Instructions

Step 1

To begin gently heat the olive oil in a small pan with the sliced garlic. Let this sizzle slowly but not burn. Once light gold in colour remove from the heat and set aside.

Step 2

In a wok or deep sided pan heat a splash more olive oil and on a med/high heat fry the red onion for 5 minutes until softened. Then add in the spicy sausage meat and fry for 3-4 minutes.

Step 3

Tip in the tin of tomatoes and add a splash of water to the tin to get the remaining juices too.

Step 4

Next add the black garlic paste and season to taste. Reduce to a medium simmer & let the sauce reduce by half (this will take 10-15 minutes) stirring so it doesn’t burn.

Step 5

While this is reducing cook your pasta to instructions then drain.

Step 6

Tip the pasta into the pan with the sauce, pour over the garlic oil pan, sprinkle in the torn basil and stir to mix thoroughly.

Step 7

Top with lots of parmesan and extra chilli flakes.

Step 8

Enjoy with a huge Italian salad and a glass of red.