The Amazing Fusilli

I have this crazy, new obsession with Fusilli. We were "introduced" when I went to Tesco, stood in the pasta section and couldn't decide if I wanted my beloved organic spaghetti or some other form of pasta and then a friend said, "get this one," and handed a pack of fusilli over to me.

Fusilli cooks to perfection in exactly 5 minutes. Like 5 minutes on the dot! Isn't that amazing! Especially for a college student!

Here's how I enjoy my lovely, lovely Fusilli

Ingredients
Fusilli pasta (of course)
1 Shallot
2-3 tablespoons of Dolmio ("spicy") pasta sauce (depending on how much pasta you're making)
African Yellow Pepper/Cameroon Pepper/Any really hot pepper you can get your hands on
Salt
1 Egg
Sunflower Oil


Method

• Pour as much fusilli as need into a pot, boil some water, pour over the fusilli, turn the heat under the hob to max. and cook the pasta for exactly 5 minutes (set a timer if you have to)
• While the pasta's cooking, cut up (could be in a regular or irregular shape) one shallot
• In a frying pan, pour in about a tablespoon to a tablespoon and a half of sunflower oil and before it gets hot, pour in the cut up shallots and a dash of salt (this will not only get the shallots cooked, but also infuse the oil with the taste of the shallots).
• When the shallots have softened (and before they start browning), pour in the few table spoons of Dolmio sauce, stir everything in the pan together well.
• Add as much of the hot pepper you can get your hands on to the contents of the pan (I love my food spicy so I add A LOT)
• Fry everything for about 30 seconds stirring continuously
• Drain out 99% of the water in the pot the pasta was in and pour the pasta into the frying pan.
• Stir and turn over the contents of the pan till the colour of every fusilli has changed to at least a faint one of that of the pasta sauce and let the everything cook a little (you can add a little more oil here if you think it's needed)
• I would usually add some more pepper here, but you don't have to.
• Next, crack and egg and beat it in a cup or bowl, pour it into the frying pan and stir and turn over the contents of the frying pan to coat the fusilli with the egg.
• Let everything sit in the pan stirring occasionally until the egg is not visibly raw anymore before turning off the heat.
• Get a bowl, dish some pasta into it.
• Eat then get up, make some more of this and eat it up again.