Pasta in a creamy parmesan sauce, topped with roasted tomatoes, spicy sausage and nutty arugula. Simple enough to throw together tonight, flavorful enough to make again for company this weekend.
For sausage and tomato topping
- 3/4 lb sweet Italian sausage
- 2 cups halved grape tomatoes
- 1 clove garlic, minced (about 1-2 teaspoons)
- 1/2 teaspoon dried oregano
- 3 heaping cups arugula
For the cheesy pasta
- 1 lb dried fusilli pasta
- 1/2 cup heavy cream
- 2 oz finely grated parmesan cheese (about 2 cups)
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
For the topping (can be made while the pasta water comes to a boil/while the pasta cooks)
- Brown the sausage over medium heat in a wide skillet, breaking it apart as you go, until little to no pink is left (about 3-4 minutes).
- Stir the grape tomatoes, garlic, and oregano into the sausage and allow to cook until the tomatoes start to blister (3-4 minutes).
- Stir in the arugula a handful at a time and cook until all of it is wilted, and remove from heat.
For the cheesy fusilli
- Cook the pasta to al dente in generously salted water following the instructions on the packaging, then reserve about a cup of the pasta water before draining. Set the pasta and reserved liquid aside for now.
- In the same pot, warm the cream over medium heat. Whisk in the cheese a little bit at a time until you have a smooth sauce, adding pasta water a spoonful or two at a time if you’re having trouble getting the clumps out or the mixture is getting too thick.
- Whisk in the olive oil and black pepper.
- Add in the pasta and about 1/2 cup of the pasta water, and stir until all the noodles are well coated in cheese sauce.
- Serve immediately with the sausage and tomato topping.
- You shouldn’t need to add salt to anything except the pasta water because the sausage and parmesan should be salty enough, but ingredients can vary, so always taste and add salt if necessary.
Keywords: cheesy fusilli with tomatoes and sausage, fusilli, pasta, sausage