Enjoy this delicate sauce which provides a great complement for the Italian sausage, and works well with many short pasta shapes such as fusilli, farfalle, and gemelli. The chunky tomatoes also add diversity to every bite!
For best results use diced tomatoes that have no added herbs or salt.
- 1/2 lb.Fusilli, dry
- 3/4 lb.Italian sausage, casing removed
- 28 oz.Diced tomatoes, canned
- 1/2 cup(s)Dry white wine
- 1/4 cup(s)Light cream
- 1/2 cup(s)Italian parsley
- 1/2 tsp.Salt
- Oil, enough to coat skillet
Set the heat to medium. Coat a skillet with oil and add the 3/4 lb. of sausage (casings removed). Crumble the sausage with a spoon as it cooks.
Cook the sausage until it’s slightly browned. Turn off the heat and remove the sausage from the skillet with a slotted spoon, and lay it on a plate covered with a paper towel.
Remove most of the fat from the skillet and leave just enough to cook the garlic. Once the skillet has cooled, set it on the stove over medium low heat, and saute the minced garlic.
Add the sausage back to the skillet and mix it well with the garlic.
Add 1/2 cup of white wine and cook over medium heat until most of the wine has evaporated. Sprinkle the 1/2 tsp. of salt over the sausage.
Add 1/2 cup of chopped parsley and mix well.
Add the 28 oz. of diced tomatoes and stir until it starts to boil. Lower the heat to low, cover and let it simmer for no more than 5 minutes. Turn off the heat.
Cook the 1/2 lb. of fusilli according to package directions. Drain well, and wait until there’s little steam left and the pasta is sticky.
Heat the sauce back to temperature over low heat, and add 1/4 cup of light cream. Turn off the heat and toss the fusilli with the sauce.