Fuzzy Fusilli with Barese Sausage

If my husband were to write a love song, it’d either be – I want to lay you on a bed of pasta, or When a man loves a (bowl of) pasta. His love for pasta is undying. And my love for him is well, known in town by now. This dish was created in my kitchen out of love. My love for him.

Oh, and before you think I have misled you into a delicious image of a romantic husband, let me tell you, he doesn’t write love songs. Mine writes financial software. That’s how deprived I am in the mush department.

So to compensate for my deprivation, I start everlasting conversations with ingredients in my pantry and fridge. And today the box of Fusilli told me to marry it with the Barese sausage I got from St. Lawrence Market.

The mixed pitted olives (green and kalamata) and sun-dried tomatoes came in handy too to invoke a whole lot of flavors in my dish.

Ingredients for Fuzzy Fusilli with Barese Sausage are:

4 cups of Fusilli
Barese sausage (you can use any hot sausage you want)
Half cup mixed olives (pitted)
Half cup sun-dried tomatoes
2 tablespoons extra virgin olive oil
Freshly cracked black pepper
1 teaspoon dried basil

Cook the fusilli according to package instructions. I like to keep mine al dente. Drain and keep. I always generously salt my pasta while cooking, which means I don’t use salt later.

I grilled my sausages before I added them to the pasta. This was being done simultaneously in the oven. If you are using the thick sausages, make sure you poke them randomly with a fork to avoid any blasts in the oven.

Drizzle EVOO on the fusilli, throw in the olives and the sun-dried tomatoes.

Season with dried basil and black pepper. Once the sausages are done and are cool enough to handle, cut bite-size pieces of them and add into the pasta. Toss everything with the passion of an Italian. Serve warm as a main or a hearty lunch. And see how Cupid looks you back in the eye.

Chingri Maacher Kalia

So I bought these Black Tiger Shrimps from St. Lawrence Market today.
Six headless and deveined super colossal shrimps for my Kalia.

Now you don’t eat Kalia every day anymore. We don’t live in the 1960s. Apart from the culinary implications of not living in the 60s, there are some very visible differences between then and now.

Power Point was only an electrical socket then. Mail meant a handwritten memo, and if you were feeling a little more amorous, you sealed some dried flowers too. Our parents most probably knew each from high school. Matches were “Made in Heaven”, and not determined by seven-minute fun dates. 

Of course there is no particular correlation between dates and Chingri Maacher Kalia, except that if you want to win someone over with traditional Bengali cooking, try making this dish for them.

Ingredients for Chingri Maacher Kalia are:

6 jumbo shrimps/ prawns
1 medium potato peeled and quartered
1 large red onion very finely chopped
1 large juicy tomato coarsely chopped
1 tablespoon green chili paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon fresh coriander chopped
2 teaspoons red chili powder
2 + 2 teaspoons turmeric powder
1 whole black cardamom
2-3 green cardamoms
1 small cinnamon stick
2 bay leaves
2-3 cloves
3-4 tablespoons ghee
Pinch of garam masala powder
Sugar
Salt

Remove the shell. Devein and clean the shrimps. Rub two teaspoons turmeric powder to the shrimps and keep for 10 minutes. 

Heat ghee in a thick-bottom pan. Add the cinnamon, cardamoms, cloves and bay leaf, in no particular order. Let them sauté for a minute, add a pinch of sugar and let it caramelize. Now add the chopped onions.

The caramelized sugar adds a whole lot of color to the onions and the whole spices give it a fragrant and sweet flavor.  
Once the onions are nice and golden brown, add the ginger, garlic and green chili paste. (I grind my chilies and garlic together.)
Mix everything well and cook on low heat.

Now add the red chili and turmeric powders. Continuing to slow cook is a good idea.
Add the chopped tomatoes and salt and sugar. Let the salt do its action, getting all the moisture from the tomatoes oozing out. Keep stirring.

In another pan, fry the diced potatoes in some ghee. I let the potatoes turn golden brown for the Kalia. It should take about 1-2 minutes for the potatoes to be ready.
Once you remove the potatoes, add the turmeric-rubbed shrimps to the remaining ghee.
Another couple of minutes on each side of the shrimps and they will be ready to add to our Kalia gravy.

Meanwhile, I deglazed the pan I had sautéed the potatoes and shrimps in by adding half a cup of water and let it boil for a couple of minutes, scraping off all the flavors from the pan.

Now coming back to the gravy we were making for the Kalia, the tomatoes by now would have become mushy and released all their juices. Add to the tomato mixture, the hot water from we got from deglazing the pan.

Drop the cubes of potato in and cook till they are done.
Add the chopped coriander and a pinch of garam masala. Give it a good mix.

Gently release the shrimps to the Kalia gravy.

Cook the shrimps in the gravy for about 5-7 minutes. Smear some ghee as a last garnish.

Remove from heat and serve hot with plain Basmati rice.