Sausage-Basil Fusilli

This comfort food was born out of fall’s inspiration.  Using some extra sausage I had in the freezer and a half bottle of white wine that needed to be used, this was an easy crowd pleaser to create.

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Sausage-Basil Fusilli

Ingredients

  • 1 lb. fusilli pasta
  • 1 lb. italian sausage (mild or hot)
  • 1 handful fresh basil
  • 1/2-3/4 c. white wine
  • 3 tbsp. chicken stock
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1/2 carton cherry tomatoes, each one cut in half
  • 1/4 c. cream (or substitute with non-fat plain creamer)
  • Olive oil

Instructions

  1. Cook the sausage until done. Remove from the pan and set aside.
  2. Deglaze the pan with chicken stock. Place 2 tablespoons of olive oil in the pan, and sauté the diced onion until translucent. Add minced garlic and cook another minute.
  3. Add the sausage back to the pan, then pour the wine over the onion, garlic, sausage mixture. Let reduce for about 5 minutes over a medium/low boil.
  4. While the sauce is reducing, Cook the pasta until al dente. Drain and put in individual bowls.
  5. Add the cream, tomatoes, and the chopped fresh garlic to the sauce. Let it warm and combine for about a minute over heat.
  6. Divide the sauce evenly over the fusilli pasta in the bowls and serve immediately.
  7. Serves 4
  8. kristagilbert.com
1 comment… add one
  • Teresa October 15, 2012, 6:27 pm

    Yummy!!! I will give this a try..

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