Fusilli with Sausage
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Recipe courtesy of Geoffrey Zakarian

Fusilli with Sausage and Oyster Mushrooms

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 2 to 4 servings



  1. Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
  2. Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
  3. Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.