Spicy Sausage Fusilli (Photographed by Jonathan Phoon)
Great for those who like something a bit spicy, the Spicy Sausage Fusilli features a generous amount of the pork sausage known as Quattro Stelle 'nduja. This sausage has a moreish smoky flavour, which along with the chilli gave the dish its spicy hit. A scattering of shaved Parmesan cheese over the pasta helped to balance out the spiciness a bit.
Spaghetti Carbonara (Photographed by Jonathan Phoon)
One of the two non-spicy pasta dishes offered during the event, the carbonara sauce was not too creamy. A bit of crispness and smoky flavour was provided by the pancetta. The addition of leeks added an extra element of flavour. To best enjoy the dish, it is advisable to give the pasta a good toss to mix the sauce into it.
Fusilli Arrabbiata (Photographed by Jonathan Phoon)
Making use of Scotch Bonnet peppers, the Fusilli Arrabiata also had a bit of heat but the type of heat was not the same as that of the Spicy Sausage Fusilli. The use of vegetarian Parmesan as opposed to the regular variety made this dish an excellent choice for vegans.
We have not tried Truffle Tagliatelle yet so we will probably head there in week 4 to give it a go. Bon Appetit!