A delicious and irresistible dish awaits you: Fusilli with Sausage and Porcini Mushrooms. This is a traditional main course, part of the so-called ‘grandma’s recipes’. Hearty and appetizing, it’s loved by everyone and easy to prepare!
This recipe will win you over with its combination of succulent ingredients and inviting aromas. The delicate earthy notes of the porcini mushrooms pair perfectly with the bold flavor of the sausage, creating an extraordinary combination.
I chose fusilli for this dish because I find their texture and shape combine well with this sauce. Imagine how the rich sauce nestles between the spirals of the pasta, blending with the intense flavors of the main ingredients.
This dish is perfect for a casual dinner with friends or for treating yourself to a homemade meal. Its simplicity and, at the same time, its richness make it a true classic to enjoy in every season.
Don’t miss the opportunity to try this inviting dish. Follow the recipe step by step and let yourself be won over by the flavor of this exceptional dish.
I can’t wait to receive your comments on this delight.
You may also be interested in these other pasta recipes with mushrooms:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 763.17 (Kcal)
- Carbohydrates 69.13 (g) of which sugars 4.90 (g)
- Proteins 31.05 (g)
- Fat 42.20 (g) of which saturated 2.43 (g)of which unsaturated 2.03 (g)
- Fibers 4.62 (g)
- Sodium 1,607.25 (mg)
Indicative values for a portion of 359 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fusilli with Sausage and Porcini
- 12.7 oz fusilli
- 4 sausages
- 10.6 oz porcini mushrooms (frozen)
- 8.8 oz peeled tomatoes
- 2 cloves garlic
- to taste salt
- 4 tbsps extra virgin olive oil
- 1 bunch parsley
Preparation of Fusilli with Sausage and Porcini
Cut the sausages in half with a fine-tipped knife, remove the casing, and cut them into pieces.
Heat a non-stick pan and cook the sausage pieces until they are well browned and crumbled.
Then, transfer the sausages to a plate and set aside.
In the same pan, lightly brown a clove of garlic with two tablespoons of olive oil. Add the peeled tomatoes, lightly salt, and cook over medium heat until crumbled.
In another pan, prepare the porcini mushrooms. Lightly brown a clove of garlic with two tablespoons of oil. Remove the garlic, add the mushrooms, and salt. Cook over medium heat for 15 minutes and finally, add a pinch of chopped parsley.
Now add the crumbled sausages to the mushrooms and cook for 3 minutes. Then, add them to the tomatoes, adjust the salt if necessary, and cook for another 5 minutes.
In the meantime, boil the fusilli until al dente, drain well, and add them to the pan with the sauce. Add a couple of ladles of cooking water and cook over high heat for a couple of minutes.
Finish the recipe with a sprinkle of fresh parsley and serve.
Variations
You can also use chili pepper to give the dish a spicy kick. I recommend using it whole during the cooking of the tomatoes and removing it before adding the sausage and porcini.
Frequently Asked Questions about Fusilli with Sausage and Porcini
Can I use fresh porcini mushrooms?
Absolutely yes. In this case, clean them very well with a damp cloth before cutting into cubes.
Can I add other spices?
You can add a pinch of black pepper. Alternatively, you can add thyme or marjoram.
Do I need to defrost the porcini first?
If they are whole, take them out of the freezer five minutes earlier so you can cut them easily.
If they are already cubed, you can cook them directly according to the recipe.Is it better to use whole or sliced frozen porcini mushrooms?
I recommend using whole frozen porcini because I find their texture better.
