Fusilli with Sausage

  • olive oil
  • butter
  • 1/2 onion, minced
  • 1/2 lb Italian pork sausage, removed from its casings
  • 3 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • sea salt and cracked pepper
  • 1/2 lb fusilli, uncooked
  • parmesan
  1. In a dutch oven, heat 1/2 tbsp olive oil with 1/2 tbsp of butter on high heat.
  2. Add the onion and saute 8 minutes.  Add the sausage, cook for 10 minutes.  Drain the excess fat.
  3. Add the tomato paste.  Cook 8 minutes, stirring now and then.  Add the white wine and cook until evaporated.
  4. Stir in the milk and then season to taste with salt and pepper.  Simmer 15 minutes.
  5. Meanwhile, cook the fusilli in salted boiling water.  Reserve 1 tbsp of the pasta water and add it to the sauce.  Drain the pasta. 
  6. Toss the pasta with the sauce.
  7. Serve with parmesan.

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