Preparation Instructions

Sauce: In a saucepan, sauté the chopped onion with olive oil for a few minutes. Add the sausages and brown them. Then add the peeled, seeded and pureed tomatoes. Cook over low heat.

Fusilli: Put the flour on a pasta board. Arrange in a mound and make a well. Add the beaten eggs, a pinch of salt and one tablespoon of olive oil. Start kneading the dough and continue until you get a ball of elastic and smooth dough. Let it rest 30 minutes wrapped in a moist kitchen towel. Roll a piece of dough into a thin cylinder and cut it 10 cm. long. Make the fusilli. Roll the knitting needle pressing on the dough so it can wrap itself around the needle. Slide the fusilli from the needle and place them on a cotton kitchen towel with some flour. Set aside to dry. Cook the fusilli in a large pot of salted boiling, water until al dente. Drain thoroughly. Serve immediately with the sauce and the sausages. Sprinkle with grated ricotta salata and chopped hot red pepper.