This killer of a pasta dish is a twice adapted version of one originally by Lynne Rossetto Kasper of APM's "The Splendid Table". I say twice adapted because the version I was working from was itself adapted from the original, and appeared recently in the cooking section of a Sunday Boston Globe.
I'm not entirely sure what Lynne's original recipe looked like, but if you want you can find it in her cookbook The Italian Country Table . I deviated from the Globe version by using a whole wheat pasta (as opossed to white wheat), adding some chicken stock, the chorizo, and I probably doubled the amount of mozzarella. I also eliminated the orange zest called for because I just didn't have an orange handy.
Finished with basil fresh from the garden, I have to say this was one of the best pasta dishes we've had around here in a long time. The wheat pasta gave it some real structure, it gets a kick from some red pepper flakes and olives, freshness from cherry tomatoes and basil, and richness from the sausage and mozzarella which sort of half melts as it's tossed with the hot pasta. It is SO good….go make some NOW!
Cheers – Steve
Wheat Fusilli with Chorizo, Mozzarella and Basil
by: Steve Dunn – twice adapted from a recipe by Lynne Rossetto Kasper
- 1 pound whole wheat fusilli pasta (or other short pasta) cooked to al dente
- 3 links chorizo sausage
- 8 garlic cloves, thinly sliced
- 1 large onion, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup roughly chopped, pitted kalamata olives
- 1 pint cherry tomatoes, halved
- 2 balls fresh mozzarella, cut into small dice
- 1/3 cup chicken stock
- 1/2 cup fresh basil, cut into chiffonade
- Slice the sausage in half lengthwise, then again across into half-moon shapes. Brown the sausage wedges in a few tablespoons of EVOO in a skillet set over medium heat until nicely caramelized. Remove the pieces to a bowl with a slotted spoon. Add the sliced garlic to the pan and saute until golden, then move it to the bowl with the sausage.
- Turn the heat up to medium-high and add the chopped onion with a pinch of salt. Cook., stirring frequently until well caramelized, about 8-10 minutes. Add the oregano, pepper flakes and olives and cook for about 1 minute. Add the tomatoes, and add back the sausage and garlic and cook just until the tomatoes start to soften, then set the heat to low.
- Add the fresh cooked pasta, the stock, and the mozzarella and stir to combine and allow the cheese to partially melt. Check for seasoning and adjust as necessary. Throw in the basil at the last minute, toss to incorporate, then serve up the pasta in warmed bowls.