Long Fusilli With Italian Sausages
From www.meltingbutter.com During our visit to Eataly in New York, we ate a very memorable plate of fusilli with ragu. The fusilli was long like a long unravelled phone cord making each bite an extraordinary textural experience where your mouth feels the pasta spring out, filling it with the flavoursome ragu and the al-dente pasta. We had to re-create this wonderful experience at home and we knew it was all in the pasta. Thankfully, we were at Eataly so we were able to buy the same pasta and figure out how to make a similar sauce at home. This recipe was inspired by one of Mario Batali’s and is so tasty, you definitely want to try it if you can get long fusilli at your local Italian delicatessen.
Total Steps
11
Ingredients
10
Tools Needed
3
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 450 grams Italian pork sausages, removed from casing and rolled into small balls
- 6 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/2 cup milk
- to taste freshly ground salt and pepper
- 450 grams fusilli
- for serving freshly grated Parmigiano reggiano
Instructions
Step 1
In a large pan, heat the olive oil and butter over high heat.
Step 2
Add the onion and cook until soft and golden brown.
Step 3
Add the sausage, stir occasionally (drain excess fat if necessary) until sausage is very brown and somewhat crisp.
Step 4
Add the tomato paste and stir often until it turns a deep rust color.
Step 5
Add the wine and stir frequently until evaporated.
Step 6
Stir in the milk and season with salt and pepper to taste.
Step 7
Reduce heat and simmer for about 15 minutes.
Step 8
Meanwhile, cook the fusilli in salted water according to packet directions.
Step 9
Scoop out 1/2 cup of cooking water and drain the rest.
Step 10
Add the pasta to the sauce and splash water if necessary into the pan to loosen the sauce.
Step 11
Serve in bowls with Parmigiano.