Pasticcio Di Fusilli In Teglia


13 oz. fusilli pasta
1 1/2 cups peeled tomatoes, drained
1 cup fresh Asiago cheese, in cubes
1/4 cup sharp Asiago cheese, grated
4 oz. sweet Italian sausage
5 oz. Brussel sprouts, steamed
1/2 cup chopped onion
1/4 chopped garlic
2 tbsp. tomato paste
olive oil
salt and pepper

How to make the PASTICCIO DI FUSILLI IN TEGLIA – Baked Fusilli:

Sweat the chopped onion and garlic in a pan with a little olive oil until translucent and then add the whole sausage. When well browned add the tomato paste, the drained peeled tomatoes, a pinch of salt and freshly grated pepper.

Bring the sauce to a boil and add 3/4 cup of hot water. When simmering, cover and let cook for about 40 minutes over a moderate flame.

Cook the pasta separately in a large pot of salted boiling water and drain it when it is still “al dente,” firm to the bite, about 8 minutes.

Return the pasta to the pot and stir in the sauce, the steamed brussel sprouts and the diced Asiago cheese. Pour into a buttered baking dish. Sprinkle with dabs of butter and the grated sharp Asiago cheese.

Place in a hot oven at 450°F for 15 minutes. Serve the pasta straight from the oven dish.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at