Fusilli With Sausage And Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb fusilli pasta
• 2 -3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 (8 ounce) cans roughly chopped italian tomatoes, well drained (not sauce or puree)
• 2 cups sliced mushrooms
• 1/2 cup dry wine
• 6 -8 mild italian sausages, casings removed
• 1 1/2 teaspoons dried oregano, crumbled
• 1/2 teaspoon dried thyme
• 1 pinch ground fennel
• 2 pints heavy cream
• salt and fresh ground pepper
• 1/4 cup parmigiano-reggiano cheese

Recipe

• 1 in a large pot of boiling water, cook pasta till 'al dente'.
• 2 drain, rinse with cold water to prevent further cooking, add pasta back to pot; set aside.
• 3 over medium heat, add the olive oil, tomatoes and garlic to a large saute pan; simmer till most of the liquid has reduced, stirring often.
• 4 add mushrooms and the wine to pan and simmer till wine has reduced to about half and mushrooms have cooked.
• 5 add sausage and herbs, stirring often, using the back of a spoon to break up the sausage.
• 6 when sausage has thoroughly cooked and liquids are mostly reduced, add the cream, seasoning with salt and pepper per taste and stir until it reaches a simmer.
• 7 add sauce to pasta; placing the pot back on a medium-low burner, stirring gently to incorporate sauce and ensure proper heat distribution.
• 8 remove pasta from heat; stir in the parmigiano cheese and serve immediately.
• 9 serves 4.
• 10 that's it!