Fusilli alla Salsiccia di Manzo Funghi – Recipe

• 14 oz (400 g) fusilli pasta
• 1 lb (450 g) beef sausage, casings removed and crumbled
• 2 tbsp extra virgin olive oil
• 8 oz (225 g) cremini or button mushrooms, sliced
• 1 small onion, finely diced
• 3 garlic cloves, minced
• ½ cup beef broth
• 1 cup heavy cream
• ¾ cup freshly grated Parmigiano-Reggiano
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• ½ cup reserved pasta water

Instructions:

1. Bring a large pot of salted water to a boil and cook the fusilli until al dente. Reserve ½ cup of the pasta water before draining.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the crumbled beef sausage and cook for 6–8 minutes, breaking it into small pieces until browned.
4. Stir in the diced onion and sliced mushrooms. Cook for 5–6 minutes until softened and lightly golden.
5. Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
6. Pour in the beef broth and simmer for 2–3 minutes until slightly reduced.
7. Reduce the heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes.
8. Add the grated Parmigiano-Reggiano and stir until the sauce is smooth and creamy.
9. Toss in the cooked fusilli, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
10. Garnish with fresh parsley and extra Parmigiano-Reggiano before serving.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

4 servings