directions
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1
In large skillet, melt butter
-
2
Stir in sausage and fry until brown
-
3
Remove sausage and drain grease
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4
Return sausage to skillet and stir in cream, wine, pesto, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan cheese
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5
Simmer for 3-4 minutes. Cook fusilli until al dente, drain, and transfer to a heated serving platter
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6
Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan cheese
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7
Toss until pasta is coated
-
8
Pour remaining sausage mixture over pasta
-
9
Sprinkle with 1 table- spoon parsley and serve immediately
-
10
Serves 4 to 6.
Fusilli with Sausage and Caraway Pesto Cream Sauce
ingredients
- 1 pound dry or 1 full load of fresh fusilli
- 1/4 cup butter
- 1-1/2 pounds sweet Italian sausage,
- casings removed
- 2 cups heavy cream
- 1/2 cup Caraway Thyme Pesto (page 41)
- 3/4 cup dry white wine
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon nutmeg
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh parsley