Fusilli with Sausage Sun Dried Tomatoes and Vermouth Cream Sauce
Indulge in the rich, savory flavors of Fusilli with Sausage, Sun-Dried Tomatoes, and Vermouth Cream Sauce—a comforting yet elegant pasta dish that's perfect for weeknight dinners or special occasions. This recipe combines tender fusilli pasta with the bold flavors of Italian sausage, sweet and tangy sun-dried tomatoes, and a velvety cream sauce infused with dry vermouth for a sophisticated twist. Sautéed garlic and onions build the flavor base, while Parmesan cheese adds a creamy, nutty finish. Garnished with fresh parsley and a touch of red pepper flakes for optional heat, this dish is a balance of cozy and refined. Ready in just 40 minutes, it’s a must-try for lovers of hearty and flavorful pasta recipes.
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 8 oz Italian sausage (mild or hot)
- 1 cup sun-dried tomatoes (not in oil)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry vermouth
- 1 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta cooks, place the sun-dried tomatoes in a bowl and pour hot water over them. Let them soak for 10 minutes, then drain and chop into small pieces.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat.
Add the sausage to the pan, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the pan.
Add the chopped onion to the skillet and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the pan by pouring in the vermouth. Scrape the bottom of the pan with a spoon to loosen any browned bits. Let the vermouth simmer until reduced by half, about 3 minutes.
Stir in the heavy cream, chicken or vegetable broth, and the chopped sun-dried tomatoes. Reduce the heat to low and let the sauce simmer gently for 5 minutes, allowing the flavors to meld.
Add the cooked sausage back to the skillet and stir to combine. Season the sauce with salt, black pepper, and red pepper flakes (if using).
Toss the cooked fusilli pasta into the skillet with the sauce. If the sauce is too thick, add some reserved pasta cooking water, 1 tablespoon at a time, until it reaches your desired consistency.
Stir in the grated Parmesan cheese and mix well.
Garnish with chopped parsley and serve immediately, with extra Parmesan on the side if desired.
Nutrition Facts
Calories |
3603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 54.1 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5138 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
