Fusilli casarecci with sausage and mushrooms

Ingredients for 4 people

  • 600 g fusilli casarecci
  • 500 gr of pioppini mushrooms
  • 2 wine sausages
  • 8 Vesuvio tomatoes
  • Parmigiano Reggiano cheese
  • 1 clove of garlic
  • ¼ of onion
  • hot pepper
  • basil


In a pan brown the finely chopped onion in oil for 1 minute, then add the crushed garlic and just start to brown add 2 crumbled sausages and let it brown for 5 minutes. Finally I add the diced tomatoes and let it cook for another 5 minutes. On the side in a non-stick pan I put the mushrooms clean and open 4 parts. I cook them over low heat until you dry the water of the mushrooms themselves, then add a tablespoon of oil, a clove of garlic, a pinch of hot pepper and let them well browned, straight and salt. I cook the fusilli, I drain them al dente in the sauce together with mushrooms, cheese, basil and manteco. Wine: Red Letters.

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