Linguini al Fumo Salsiccia Recipe

Linguini al Fumo Salsiccia Recipe

When I grew up in Gerrards Cross, our local Italian restaurant was very famous in the area for one dish - Fusilli Al Fumo - a delicious combination of smoked bacon, rosemary, tomato, white mozzarella sauce & vodka.

I was lucky enough to befriend the chef, Luchiano, and after years of cooking together, taught me the recipe before moving on to setup his own restaurant in Ascot. The other day, I watched a video with an ultra simple tomato based sauce created by Marcella Hazan and realised that this could be used to enhance the classic Fusilli Al Fumo.

I have updated a few key things, such as instead of smoked bacon / pancetta, I’ve used a good quality pork sausage (my blender, which is used to normal puree the bacon was broken) and for the cheese white sauce, I’ve used parmesan rather than mozzarella because the stronger cheese flavour holds the dish together better.

For tomato sauce:

1. Remove three pork sausages from casing & fry in pan till broken apart
2. Deglaze pan with a shot of vodka (and burn off alcohol by flame) or splash of balsamic vinegar
3. Add a can of tomato (yes, canned is best), 1 tbs of butter, 2 crush cloves of garlic, 1 tbs white sugar, 1 whole onion halved & 3 sprigs of rosemary
4. Cook for around 30 mins, stirring regularly to stop bottom burning
5. Remove the onion & rosemary when cooked before adding to ...

Whilst tomato sauce cooking, make white sauce (béchamel):

1. Make white sauce with milk, butter & flour
2. Add 1/4 tbs grated nutmeg & 2 tbs dried parmesan
3. When thick / cooked, mix the tomato & white sauce together

Mix sauce with your favourite pasta and serve up one of the most delicious pasta dishes you’ll ever eat!

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