FUSILLI WITH SAUSAGE, SAN MARZANO, RICOTTA & CREAM
Sausage-tomato sauce enriched with ricotta and light cream, tossed with fusilli.
"You are going to LOVE this creamy, dreamy, Italian masterpiece — MANGIARE!" - Alexia
Ingredients
- 1 lb Fusilli Pasta
- 1 (28 oz) can San Marzano Tomatoes, crushed
- 6 tbsp Extra Virgin Olive Oil
- 1 Vidalia Onion, chopped
- 5 cloves Fresh Garlic, minced
- 1 lb Hot or Sweet Italian Sausage (removed from casing)
- 2 tbsp Whole Milk Ricotta Cheese
- 1/2 cup Parmigiano Reggiano Cheese, grated
- 1 cup Light Cream
- Sea Salt (to taste)
- Cracked Black Pepper (to taste)
- 1 bunch Fresh Basil, chopped
Instructions
Cook the Sausage
Add olive oil to a pan and cook the sausage until golden brown. Remove and set aside.
Sauté the Onion and Garlic
In the same pan, add more olive oil, chopped Vidalia onion, and sea salt. Sauté until translucent, then add garlic and cook until fragrant.
Add the Tomatoes
Add the crushed San Marzano tomatoes, season with sea salt and cracked black pepper, and simmer on low for about 30 minutes.
Prepare the Pasta
At the halfway mark, boil salted water and cook the fusilli until al dente. Reserve 1/4 cup of pasta water.
Make the Creamy Sauce
Fold in ricotta and grated Parmesan cheese into the tomato sauce, then slowly stir in the light cream until silky smooth.
Add Basil and Sausage
Add fresh chopped basil and the cooked sausage back into the sauce. Stir well and simmer for a few minutes.
Combine Pasta and Sauce
Add the cooked pasta and reserved pasta water to the sauce. Mix thoroughly until well coated.
Finish and Serve
Top with more Parmesan cheese and chopped basil. Serve hot and enjoy!