{"id":17134,"date":"2013-01-22T01:40:38","date_gmt":"2013-01-22T01:40:38","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/fusilli-lunghi-with-sausage-and-spinach\/"},"modified":"2026-08-27T15:28:54","modified_gmt":"2026-08-27T13:28:54","slug":"fusilli-lunghi-with-sausage-and-spinach","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/fusilli-lunghi-with-sausage-and-spinach\/","title":{"rendered":"Fusilli lunghi with sausage and spinach"},"content":{"rendered":"

One of the first things I asked the locals was whether that colorful pasta, which almost everyone brings you as a little souvenir from a trip to Italy, and which usually ends up in the trash bin, expired, because it was too cute to eat, was ever used in Italian homes, or if it was just an invention for tourists. It must be said, always in worse taste than the aprons or underwear adorned with a photograph of the most intimate parts of some famous Renaissance statue. (If you don’t know what pasta I’m talking about, I’ll leave you this video<\/a> to illustrate the topic, which also gives me the same anguish and existential crisis as the product itself). Just as I feared, although in Italy the range of pasta types is much more extensive than in our supermarkets, the absurd colorful ones are only found in shops for tourists. Fusilli lunghi belong, in my non-native opinion, but one sufficiently familiar with local customs, to fun pasta, but used in Italian kitchens. I remember seeing it in some supermarkets in Barcelona. If you were to find it from the Neapolitan brand Garofalo, that would be something to celebrate.<\/p>\n

I love it and it is the favorite of every Italian I know. In any case, it turns out just as well with regular fusilli. I haven’t found my variation of the recipe with lemon. Usually, if I come up with something, I search the internet to see if someone else has thought of it first. If that’s not the case, it helps me feel super clever and\/or meditate on whether it might be an aberrant culinary mix. That hasn’t been the case, although, who knows, I don’t have all the time in the world to read everything that comes up on Google. It occurred to me the same way one thinks about Vichy water, just by seeing some pig’s trotters that one is about to tuck into. The lemon gives a fresh and acidic touch in contrast to the caramelized fat of the sausage, which makes you perceive it as a bit lighter. To finish and be able to sleep well tonight, I admit that, before my voluntary exile to Italy, I was also one of those who liked to be gifted impossible colorful pasta, as if it came out of Willy Wonka’s factory<\/a>. And yes, it also ended up in the trash, to prevent a plague of weevils, which were screaming to escape the plastic, from invading the other ordinary pasta packages in the cupboard.<\/p>\n

\"Fusilli<\/a>
Bea: From her volume you can deduce that you cannot trust her judgment: She eats everything.<\/figcaption><\/figure>\n

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