Straight from Campania’s kitchen comes this tasty and hearty dish: fusilli with sausage sauce. It is one of the most widespread first courses in the tradition, featuring a special commercial pasta die, the fusilli, not to be confused with the homemade southern tradition ferretto pasta. The sauce is made with tomato pulp and sausage, making this a winter dish, although it can be prepared all year round.

Fusilli with Sausage Sauce

Directly from the Campana kitchen comes this tasty and hearty dish: fusilli with sausage sauce. The sauce is made with sausage, which makes this a winter dish, although it can be prepared all year round.

voti: 4.75 (4)

Print Recipe Vota la ricetta

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: First courses

Cuisine: Campanian cuisine

Servings: persone

Ingredients

320 gr Pasta fusilli
200 gr Sausage
50 gr Pancetta
1/2 nr Onion
2 tbsp Olive Oil
2 dl Red Wine
300 gr Tomato pulp
50 gr Prosciutto crudo cut into cubes
qb Salt

Instructions

Peel the onion and finely chop it with the pancetta.
Crumble the sausage after removing the casing.
In a pot, sauté the onion and pancetta in the oil.
Add the sausage and let evaporate with the wine.
Add the tomato pulp and prosciutto.
Salt and cook everything for about 20 minutes over medium heat.
Cook the fusilli in boiling salted water. Drain while still al dente.
Place the pasta in a serving dish and mix with the sauce. You can add cheese if desired.