Entree: Italy – Basilicata – Fusilli alla Lucana (Fusilli pasta tossed with Lucanian-style pork sausage, crisped dried peppers, and pecorino in a simple tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 lb (454 g) fusilli pasta
- 12 oz (340 g) pork sausage (salsiccia lucana or spicy Italian), casings removed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (150 g)
- 2 garlic cloves, minced (6 g)
- 14 oz (400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 6 dried sweet peppers (peperoni cruschi), stems removed (approx. 15 g)
- 1/2 cup (50 g) finely grated Pecorino Romano or Pecorino Lucano
- 2 tbsp (30 ml) unsalted butter (optional, for finishing)
- 2 tbsp (30 ml) chopped fresh parsley
- 1/4 tsp (1 g) red pepper flakes (adjust to taste)
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the fusilli until al dente according to package directions; reserve 1 cup (240 ml) pasta cooking water, then drain pasta.
2. While pasta cooks, heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the pork sausage (casings removed) and break up with a spoon; brown thoroughly, about 6–8 minutes. Transfer browned sausage to a plate and set aside.
3. Wipe the skillet, then add remaining 1 tbsp (15 ml) olive oil. Fry the dried sweet peppers quickly, about 10–20 seconds per side, until blistered but not burned; remove and set on paper towels to crisp.
4. In the same skillet over medium heat, add the chopped onion and a pinch of salt; cook until translucent, about 5 minutes. Add the garlic and red pepper flakes and cook 30 seconds until fragrant.
5. Deglaze with the white wine, scraping up any browned bits; reduce by half, about 2 minutes. Stir in the crushed tomatoes, return the cooked sausage to the pan, and simmer gently 8–10 minutes to meld flavors. Adjust seasoning with salt and pepper.
6. Add the drained fusilli to the sauce along with 1/4–1/2 cup (60–120 ml) reserved pasta water as needed to coat the pasta. Stir in the butter if using, then fold in half of the grated pecorino and most of the chopped parsley.
7. Tear or roughly chop the crisped peperoni cruschi and scatter over the pasta. Serve immediately, sprinkled with remaining pecorino and parsley, and extra black pepper to taste.