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Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce

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Make and share this Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce recipe from Food.com.

by P48422·published 2003-03-19

Servings

(2–3)

Total time

30 min

prep 15 min

Calories / serving

1415 kcal

Ingredients (11)

serves

1 tablespoon olive oilolive-oil
12 ounces sweet Italian sausage links, removed from casing and crumbled (or hot)
8 sun-dried tomatoes packed in oil, sliced into thin stripsoil
2 teaspoons fresh sage, minced or 1 teaspoon dried sagesage
kosher saltsalt
fresh ground black pepperpepper
1/4 cup sweet sweet vermouth or 1/4 cup marsala
1/3 cup chicken broth (low or no-salt, please)chicken
1/2 cup heavy creamheavy-cream
8 ounces dried fusilli, cooked and drained
1/2 cup freshly grated parmesan cheeseparmesan

Instructions (13 steps)

01You will need a deep saute pan that can hold the sauce, and the pasta.
02Have all your ingredients ready to go before beginning to cook.
03Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.

04Add the sundried tomatoes and toss to combine.

05Season with the salt and pepper.

06Let cook about a minute, then add the sage, toss, and cook another minute.

07Add the Vermouth to the pan and toss with the other ingredients.

08Let reduce about half (about 2-3 minutes), then add the chicken stock.

09Toss and let this reduce about half (about 2 to 3 minutes).

10Add the cream, then let this mixture reduce slightly.

11Taste, adjust for pepper and salt.

12Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.

13Serve with the remaining cheese.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.