John Myers
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Homemade Fusilli with Sucuk Tomato Sauce and Orange Gremolata
The perfect homemade fusilli with sucuk tomato sauce and orange gremolata recipe with a picture and simple step-by-step instructions.
Fussilli
- 200 g Pasta dough
- 2 Eggs
- 1 pinch Salt
Sucuk tomato sauce
- 100 g Dried tomatoes in oil, finely chopped
- 1 Shallot, finely diced,
- 1 tbsp Cane sugar
- 2 Oranges, the juice
- 1 pinch Cinammon
- 400 g Sieved tomatos
- 150 g Sucuk, cut into bite-sized pieces
- Black pepper from the mill
- Salt
Orange gremolata
- 1 Orange
- 1 bunch Leaf parsley
- 2 Garlic cloves
- Pistachio oil
Preparation of fusilli
- Of course you can also use pasta that has been bought, not everyone has a pasta machine or pasta maker at home. So, not bad at all, to use store-bought pasta. But since I always make my pasta myself: here’s the recipe.
- Put the flour together with the pinch of salt in the food processor and start to stir with the flat beater, gradually adding the eggs and using the flat beater until all the ingredients are well mixed. Then switch to the dough hook and knead the dough until a smooth dough is formed.
- Knead it with your hands for about 1 minute, then wrap it in cling film and let it rest for about 1 hour at room temperature. Then shape the dough into walnut-sized balls and place in the pasta maker, put in the fusilli attachment and off you go. Then cook the fusilli in salted water until al dente.
Sucuk Tomato Sauce
- Sweat the sun-dried tomatoes together with the shallot in a saucepan. Extra oil is not necessary, the tomatoes in oil bring enough with you. Then sprinkle the sugar and the pinch of cinnamon on top and let it caramelize. Then deglaze with the orange juice and reduce to about 1/3.
- In the meantime, fry the sucuk pieces well on both sides in a pan. Then add the tomato strained to the sauce, bring to the boil and then turn the stove on to the lowest setting and add the fried sucuk and let everything simmer for about 2 hours with the pot closed.
- Do not season yet, the sucuk brings a lot of seasoning with it. Season to taste only at the end and, if necessary, season with salt and pepper.
Orange gremolata
- Cut the skin thinly from the orange with a peeler. Finely chop the orange peel together with the parsley and garlic in the chopper, then place in a bowl and fill with the pistachio oil so that a kind of paste is formed.
finish
- Strain the fusilli and arrange on a plate, pour the sauce over it and some of the gremolata. The amount of gremolata is determined by everyone, it adds a very fresh flavor to the dish.
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