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Malay Mail
26-04-2025
- General
- Malay Mail
‘Pasta dolce vita': Luxuriate in a rosemary sausage fusilli that any Italian mamma would approve of
KUALA LUMPUR, April 26 – My best friend from Italy is coming to town this weekend. We have known each other for over two decades now (and counting). So what better dish to whip up for this 'Weekend Kitchen' than a pasta that even his Italian mamma would approve of. My rosemary sausage fusilli has ingredients one might associate with Italian cooking – a tri coloured fusilli pasta (a nod to the green, white and red of the Italian flag), sprigs of fresh rosemary – and some that aren't as indelibly linked, including Italian sausages, which are in fact an American invention. Tri coloured fusilli pasta — Picture by CK Lim Still, it is the thought that counts. (Or do I mean the taste?) This is a dish that is a celebration of a friendship across borders, spanning two continents and twenty-plus years. And a dish you ought to make in your own home, to savour its intense flavours and to exult in la vida dolce – Italian for 'the sweet life'. Indeed, may you luxuriate in this pasta vida dolce! Rosemary Sausage Fusilli You can use any type of pasta you like but I have always had a soft spot for fusilli thanks to how its corkscrew shape retains so much of the sauce. Here I have used a tri coloured fusilli; the Italian flag is officially known as the Italian Tricolour, after all. The green comes from the infusion of spinach purée; the white is the original pasta colour, which is more yellow-hued thanks to the addition of egg yolks; and the red from tomato paste. Sprigs of fresh rosemary — Picture by CK Lim There's nothing quite like fresh rosemary from one's garden or from a small pot on your warm kitchen windowsill. Its scent goes well with the Italian sausages, which are typically seasoned with fennel. From the more Asian side of my pantry: chilli paste and king trumpet mushrooms. The former is far more fiery than Italian peperoncino; the latter more easily available than porcini or chanterelles. King trumpet mushrooms — Picture by CK Lim Ingredients 1.5-2 litres water 500g tri coloured fusilli pasta 2 tablespoons salt A handful of bacon bits 3 Italian sausages, sliced into chunks Olive oil 1 tablespoon chilli paste 2 large garlic cloves, sliced thinly 2-3 king trumpet mushroom, sliced 2-3 sprigs of fresh rosemary, leaves only Sea salt, to taste Freshly ground black pepper, to taste More fresh rosemary leaves, for garnishing Method Using a large pot, bring the water to a boil before adding the salt. Wait until the water returns to a rolling boil before adding the fusilli pasta. There is no need to add oil to the water; simply stir the pasta constantly for the first minute or so to prevent them from sticking. Cook till almost al dente, as the pasta will continue to cook when tossed with the hot sauce later; approximately two minutes less than the cooking instructions on the pasta box or packet. While the pasta is cooking, heat a large pan gently over medium-high heat. Once the pan is hot, reduce the heat and add the bacon bits. Italian sausages are typically seasoned with fennel — Picture by CK Lim Stir the bacon bits and allow the fat to render. Once the bacon bits have started to crisp and develop a golden brown colour, remove from the pan using a slotted spoon and allow to drain dry on some kitchen paper towels. If there is enough rendered fat remaining in the pan, add the chunks of Italian sausages directly into the pan. If the pan looks a bit dry to you, add some olive oil and allow to heat up before adding the sausages. Stir occasionally, ensuring to clip the sausage chunks to allow for even browning. Once they are cooked, remove from the pan using a slotted spoon and set aside. Add a bit more olive oil and heat again over medium-high heat. Add the chilli paste and stir until aromatic before adding the sliced garlic. The pasta is well spiced with chilli paste and aromatics — Picture by CK Lim Stir again until the garlic is aromatic, then add the mushrooms. Once the mushrooms are well coated with the chilli paste and garlic, add the rosemary leaves; we add these near the end to allow them to perfume the sauce but not get burnt. The idea here is to ensure the pasta is eventually well spiced with chilli paste and aromatics. Once the pasta is ready, drain and transfer directly to the pan of sauce. Toss the fusilli with the sauce; add some reserved pasta water, if necessary, to loosen the sauce. Taste and season accordingly with salt and pepper. Plate the pasta and garnish with some fresh rosemary leaves. Serve immediately.
Associated Press
28-01-2025
- Entertainment
- Associated Press
Gardendale Gets a Tasty Treat: The Scalded Dawg Now Serving Premium Hot Dogs
'Our community deserves more than a quick bite—they deserve quality, flavor, and an experience worth savoring,' said Tom Akers, founder of The Scalded Dawg. The Scalded Dawg, Birmingham's newest and most beloved hot dog stand, is officially launching to delight the tastebuds of locals and foodies in Gardendale, Birmingham, and surrounding areas. Known for its street-style hot dogs topped with a variety of classic condiments and gourmet toppings, The Scalded Dawg is now ready to bring its delicious offerings to your events. Gardendale, AL - Whether you're craving a premium all-beef hot dog layered with their signature Scalded Dawg Sauce or the unique Dr Pepper infused onions, The Scalded Dawg's expertly curated menu brings a bold twist to classic favorites. With every bite crafted to perfection, it's no wonder why fans like Connor H. rave, 'If you're looking for the best hot dogs, you've got to come check them out!' Catering That Brings the Party to Your Next Birmingham Event The Scalded Dawg goes beyond just serving the best hot dogs in town. Event planners and residents can now elevate their gatherings with The Scalded Dawg's dedicated catering service. Whether it's a private party for 10 or a large community event, Tom Akers and his team are prepared to deliver an unforgettable, flavor-packed experience. 'After retiring in 2024, I decided to turn my lifelong passion for cooking into something for everyone to enjoy,' said Akers. 'Our catering service is all about creating joy and community over great food.' What Sets The Scalded Dawg Apart? Fresh Ingredients, Superior Quality - From homemade chili to premium all-beef hot dogs, every element is thoughtfully chosen. Customizable Options - Choose from a variety of classic condiments and gourmet toppings to match your taste. Locally Loved, Community-Driven - Serving Birmingham, Gardendale, and surrounding areas, The Scalded Dawg is all about connecting with the community. Need a sneak peek before you book? Check out their recently featured cooking segment on WBRC 6 News where Tom Akers demonstrates their famous Chihuahua Dog and talks about the secret behind their sizzling success. Watch the video here. Relish Today, Ketchup Tomorrow! Whether you're a foodie, an event planner, or simply someone who appreciates a delicious meal, The Scalded Dawg is ready to serve you. Follow their weekly schedule on Facebook to catch their mobile cart around town or book them today and bring the party to your doorstep. Call below to Order or Book Catering. Media Contact Company Name: The Scalded Dawg Contact Person: Tom Akers Email: Send Email Phone: (205) 516-4150 Address:2512 Walker Chapel Rd City: Fultondale State: AL Country: United States
