Fusilli is one of my favorite pasta. Because of its twisted shape, fusilli tends to trap more sauce compare to straight or flat pasta such as spaghetti, fettuccine of linguini. Any sauce will be great to go with this pasta. We all know the easy way though, buy a jar of spaghetti sauce, brown some ground meat in a pan, add the jar of sauce,
mix and simmer a bit, and there you go. But for me, I would prefer for an extra mile. How - by preparing my pasta sauce from scratch.
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| A feast for the eye as well... |
Handful of cherry tomato, halves
1/2 cup of ground meat
1 stick of sausage, diced
1 slice of chicken ham, sliced in long strip
2 tablespoon cooking oil
3 cloves of garlic, finely chopped
1 large onion, chopped
2 tbs of cream cheese
1 cup of tomatoes puree
1 tbs of sugar
salt and pepper to taste
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| Served and ready to be eaten... |
Method
- In a large saucepan, over medium heat, fry sliced chicken ham until it is crisp. Drained and set aside. Using the same oil, sauteed an onion and garlic. Add on ground meat, sausage and cherry tomato. Stir frequently until tomato soften.
- Add in tomato puree and cream cheese to thicken the sauce. Bring to simmer until most of the liquid evaporated. Add in sugar to reduce the acidity of tomato puree.Season with salt and pepper as per your preferences.
- Served over pasta of your liking while the sauce still hot and garnish with crispy fried chicken ham for a crunchy texture.
