Sausage Fusilli in Tomato-Cream Sauce
I love pink sauce-based pastas. It's just the perfect marriage of the tart and rich. The cream mellows the bright tomato sauce, and the tomato sauce, in turn, lightens the heavy cream. This dish has just 4 simple steps, which makes it a cinch to whip up for a party. And the yummier the sausages used, the more sophisticated this appears! For vegetarians, you can switch out the sausages for mushrooms and/or zucchini.
Ingredients (feeds 6-7):
8 cups fusilli (or any other small shaped pasta you like), dunked in boiling salted water till 1 minute to al dente, and drained
200 ml double cream
10 cups marinara/tomato pasta sauce
550 gm sausages, diced to 3/4" cubes (approx 5 large sausages, I used Johnsonville beer brats here coz they're AWESOMESAUCE)
1 tsp olive oil
Optional: 3 tbsp grated Parmesan, and more for sprinkling
Directions:
1) Fry sausages in oil till just cooked through. Set aside.
2) Heat marinara sauce through, and add cream, stirring through, on medium heat.
3) Add pasta.
4) Return sausages, add 3 tbsp grated parmesan, and toss through.
5) Salt to taste with a sprinkle of parmesan and milled black pepper, when serving.
Ingredients (feeds 6-7):
8 cups fusilli (or any other small shaped pasta you like), dunked in boiling salted water till 1 minute to al dente, and drained
200 ml double cream
10 cups marinara/tomato pasta sauce
550 gm sausages, diced to 3/4" cubes (approx 5 large sausages, I used Johnsonville beer brats here coz they're AWESOMESAUCE)
1 tsp olive oil
Optional: 3 tbsp grated Parmesan, and more for sprinkling
Directions:
1) Fry sausages in oil till just cooked through. Set aside.
2) Heat marinara sauce through, and add cream, stirring through, on medium heat.
3) Add pasta.
4) Return sausages, add 3 tbsp grated parmesan, and toss through.
5) Salt to taste with a sprinkle of parmesan and milled black pepper, when serving.
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