Recipes

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
Directions
  1. In large skillet, melt butter
  2. Stir in sausage and fry until brown
  3. Remove sausage and drain grease
  4. Return sausage to skillet and stir in cream, wine, pesto, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan cheese
  5. Simmer for 3-4 minutes. Cook fusilli until al dente, drain, and transfer to a heated serving platter
  6. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan cheese
  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.


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