350 g of fusilli (pasta),
400 g of spicy sausage,
80 g of smoked bacon,
1 baby onion,
1 clove of garlic,
800 g of chopped tomatoes,
½ glass of red wine,
Grated spicy pecorino cheese,
Salt, pepper and chili pepper to the taste.
How to Make Infernal Fusilli
In a big fry pan, pour two table spoons of olive oil until, fry the garlic clove and baby onion until brown, and chop up the chili pepper and add.
Then, add the diced smoked bacon along with the spicy sausage. Fry it for a little bit and then add the chopped tomatoes, salt and pepper to the taste and cook it for about 10 minutes. Before you remove it from the heat add, (if desired) some grounded chili pepper. Cook further for a few minutes more then take out the garlic clove.
Cook the fusilli in salty water and drain when just ‘al dente’.
Pour the fusilli in the frying pan with the sauce, mix it together and sprinkle a generous helping of the grated spicy pecorino cheese.
Blend in and serve it immediately.
The italian name of the Infernal fusilli is Fusilli al fuoco infernale or Fusilli piccanti.