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Fusilli with Crumbled Sausage, Sage and Orange

The subtle blend of flavors in this quick pasta dish are unique and truly delicious. The mild fennel flavor of Italian sausage blends beautifully with the slightly sweet sun-dried tomatoes, pungent orange zest and fragrant fresh sage. Serve with a lightly-dressed salad to complete the meal.

Fusilli with Crumbled Sausage, Sage and Orange

Fusilli with Crumbled Sausage, Sage and Orange

  • Ingredients:
  • 1 lb mild Italian sausage, removed from the casing
  • 10 ounces fusilli (or rotini, farfalle, penne, etc.)
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 3 cloves garlic, very finely chopped
  • 1/3 cup sun-dried tomatoes, roughly chopped
  • Zest of 1 orange
  • Juice of 1/2 orange juice
  • 1/2 cup low-sodium chicken broth
  • 1 to 2 tablespoons chiffonade of fresh sage (see notes)
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon cream or half-and-half

Preparation:
Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic, cook 1 minute longer, then add the sausage.

Continue cooking until the sausage is lightly browned, using a wooden spoon to break it into small pieces as it cooks. If necessary, drain the excess fat from the pan.

Add the sun-dried tomatoes, orange zest, orange juice and chicken broth. Stir in the sage and continue cooking, stirring often, until the liquid has reduced slightly, 3 to 4 minutes.

Season to taste with salt and freshly ground black pepper, then add the butter and cream and combine until the butter is melted and the sausage is nicely coated with the sauce. Remove from the heat and cover to keep warm.

Cook and drain the pasta according to package directions. Combine with the sausage mixture, plate and serve immediately.

Makes 4 servings

Recipe Notes:
Adjust the quantity of fresh sage to your personal taste. As sage lovers, we add 2 nicely rounded tablespoons to this dish, but some might like a less pronounced sage flavor.

If you don't care for sage at all, basil is a delicious substitute that works just as beautifully with the other ingredients. Regardless of which you choose, use fresh herbs for best results.

comments & replies

I'm so ready to carbo-load this fall. Looks DELISH

I like the recipe

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