Fusilli with Beef Sausage and Mushrooms – Italian-Based Recipe
Ingredients:
- 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:
- 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.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the crumbled beef sausage and cook for 6–8 minutes, breaking it into small pieces until browned.
- Stir in the diced onion and sliced mushrooms. Cook for 5–6 minutes until softened and lightly golden.
- Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Pour in the beef broth and simmer for 2–3 minutes until slightly reduced.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes.
- Add the grated Parmigiano-Reggiano and stir until the sauce is smooth and creamy.
- Toss in the cooked fusilli, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
- 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
