Fusilloni with Sausage, Yellow Cherry Tomatoes, and Provolone
Category: Main Course
Serves: 4
Cuisine: Italian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilloni (pasta) | 320g |
| Sausage (preferably mild) | 400g |
| Yellow Cherry Tomatoes | 350g |
| Provolone Cheese | 120g |
| White Wine | 60g |
| Shallot | 1 |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Thyme | 4 sprigs |
| Extra Virgin Olive Oil | To taste |
Instructions:
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Prepare the Tomatoes: Start by washing the yellow cherry tomatoes thoroughly. Slice them in half and set aside.
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Prepare the Sausage: Remove the casing from the sausage and cut it into bite-sized chunks.
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Cook the Pasta: Bring a large pot of salted water to a boil and cook the fusilloni according to the package instructions. Once done, drain the pasta, reserving a bit of pasta water for later use.
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Sauté the Shallot and Sausage: In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the finely chopped shallot and cook until soft and translucent, about 2 minutes. Next, add the sausage pieces and cook until they are golden brown and cooked through.
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Deglaze with White Wine: Once the sausage is browned, pour in the white wine and allow it to simmer for 2-3 minutes, letting the alcohol cook off and the flavors meld together.
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Add the Tomatoes: Add the halved yellow cherry tomatoes to the pan. Let them soften and release their juices for about 3-4 minutes. Stir occasionally, allowing the tomatoes to break down slightly.
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Grate the Provolone: While the sauce is simmering, grate the provolone cheese and set it aside.
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Combine Pasta with Sauce: Once the pasta is ready, add it to the pan with the sausage and tomato mixture. Toss everything together, adding a splash of reserved pasta water if necessary to create a silky sauce. Season with salt and freshly cracked black pepper to taste.
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Finish with Fresh Thyme and Provolone: Tear the thyme sprigs and sprinkle them over the pasta. Toss again, then add the grated provolone. Mix gently until the cheese begins to melt into the pasta, creating a creamy, flavorful dish.
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Serve: Plate the fusilloni, ensuring each serving is generous with sausage, tomatoes, and melted provolone. Enjoy your delicious Italian comfort meal!
Cooking Tip: For an extra touch of richness, feel free to drizzle a little more extra virgin olive oil over the finished dish, and garnish with more fresh thyme. Pair with a crisp white wine to complement the flavors.
Enjoy!
