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Fusilli with Sausage, Olives, Sun-Dried Tomatoes and Cream Recipe

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This recipe for Fusilli with Sausage, Olives, Sun-Dried Tomatoes and Cream, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Monday, February 2, 2009


2 T. evoo
1 medium yellow onion, finely diced
1 medium clove garlic, finely chopped
1 1/4 lbs. hot Italian sausage casings removed
1/2 c. dry white wine
1 c. pitted Kalamata olives, drained and coarsely chopped
1 c. oil-packed sun-dried tomatoes, drained and coarsely chopped
1 c. heavy cream
1/4 c. chopped fresh flat-leaf parsley
1/4 c. freshly grated Parmigiano-Reggioano cheese
1 pound farfalle or fusilli pasta
salt and pepper

Bring a large pot of salted water to a boil.
Meanhwile, in a large saute pan, heat the olive oil over med. heat. Add the onion and cook till softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the sausage and cook, breaking it into bite size pieces until just cooked through. Spoon off excessive fat. Add the wine, increase the heat to med-high. and cook scraping pan until most of wine is evaporated, 3 - 5 minutes. Stir in the olives and tomatoes and cook two minutes. Add the cream, increase the heat to high, bring to a boil, and cook, stirring a few times, until the cream thickens slightly, 2 - 5 minutes. Stir in 2 T. of the parsley and 2 T. of the Parmigiano. Keep the sauce warm over low heat.

Cook the pasta till al dente. Reserve 1/4 cup of the cooking water, then drain the pasta. Return the pasta to its pot, add the sauce and the reserved cooking water, and set the pot over high heat. Gently toss the pasta for 30 - 60 seconds and season to taste with salt and pepper. Serve topped with remaining cheese and parsley.

Number Of Servings:
Number Of Servings:
6 - 8




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