Fusillioni Pasta with Sausage

This Fusillioni Pasta with Sausage is a fun-shaped pasta with sausage and so easy to make but the best part is it will feed a large family with a gourmet fresh ragu economically.

The kids always asked for this meal during the week, it's certainly satisfying and filled their tummy and even the pickiest of eaters loved this fun fusilli corkscrew-shaped pasta.

It became not only one of the kid's favorite meals in our home but one of the tastiest meals to prepare in no time, and sometimes I even substituted sausage with ground beef if I didn't have it on hand.

There are many variations you can add to get even more vegetables and protein into this dish to become even more chock full of vitamins we will leave you a list of additions you can add.

If you can't find this cute little shaped pasta for this meal, of course, you can use any kinds you prefer in it, or try and order online with our link below.

Scroll to the bottom to get this delicious recipe and let your family be the judge of a new favorite dish in your home.

Easy Weeknight Meals

This meal is super easy to make in less than 30 minutes with all the right ingredients on hand.


The meal can also be prepared with jarred sauces your family prefers instead of fresh tomatoes.


Fusilli (pronounced foo-zee-lee) is a fun-shaped pasta that looks similar to a corkscrew and is certainly a wonderful match when it comes to this fresh chunky sauce as it clings to the pasta perfectly.


The curly edges will be filled with flavorful sauce in every bite.


The sauce is considered to be a ragu with meat in it and every bite has the essence of diced vegetables and a bit of sausage with this rich fresh tomato sauce in it.

Other Substitutions and Sauce Additions

• any kind of pasta you like can be used
• any other vegetables to substitute, sliced peppers, onions, sauteed mushrooms, spinach, escarole, onions, eggplant, zucchini slices
• roasted hot peppers, bell peppers, or jalapeno peppers
• meatballs, ground beef, sliced or cooked steak, pork or lamb, prosciutto, or capicola instead of sausage
• shrimp or another seafood you like
• always sauteed the meats using first to make sure they are flavored with garlic before adding them to the sauce

Pasta Suggestions

1. baby rigatoni
2. baby bowties
3. mostaccioli
4. penne
5. baby seashells
6. elbows
7. rotini spirals Aka springs(we called them that as a kid), or cellentani which is a curly-style elbow, cavatappi

Ingredients You Will Need(for exact measurements scroll down to the recipe card)

1. pasta of your choice cooked to package instructions
2. fresh tomatoes, your favorite  homemade sauce,  or a favorite marinara store-bought jarred
3. Italian sausage or another meat you prefer (boneless chicken, pork, ground sirloin)
4. granulated garlic
5. fresh basil
6. cabernet, merlot of chicken broth
7. salt, pepper
8. Parmesano Reggiano cheese or Pecorino Romano cheese
9. oregano
10. olive oil
11. white onion, carrot
12. Optional Garnish: red pepper flakes, oregano

Tips

• cook any kind of pasta you like to package instructions
• to save time use a jarred marinara sauce
• if you're not a sausage lover add another boneless meat preferred
• to save time, air fry the sausage then slice it
• use a medley of vegetables and omit the meat for vegetarian
• use jarred roasted peppers to save time
• for a healthier version use turkey sausage, wheat, or a low-carb pasta of your choice
• if not fond of bell peppers add mushrooms or omit them completely
• always use Pecorino Romano freshly grated for best results in a pinch use the jarred kind
• this dish tastes great topped with shredded melted mozzarella for a bit of a twist
• substitute chicken broth for the wine for a non-alcohol dish

Pin for Later

More Recipes We Love

Mom's Homemade Italian Sausage Recipe

Pasta and Broccoli Aioli

Homemade Orecchiette

Comfort Food

If you have never tried the Italian version of homemade ragu, it's time to make this down-home comfort food and give this easy recipe a try!


I just love this dish especially on cooler days in the fall and all winter long.


This specific recipe came about when my grandmother lived with us when I was a child and she always made a big pan when plum tomatoes were in abundance in the summertime.


This sauce with sausage was also a favorite not to mention a squiggly pasta noodle was fun to eat.

Fusillioni Pasta with Sausage

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a delicious easy dish with fun-shaped pasta and sausage in a fresh ragu sauce.

Ingredients

• 1 pound of loose Italian sausage or remove from the casing if they only have links
• 2 tablespoons of vidalia or white onion, finely minced
• 3 cloves of smashed garlic cloves or finely minced
• 1 teaspoon granulated garlic powder
• 1 large finely chopped peeled carrot
• 1/2 cup of chicken broth
• 1 pound of plum tomatoes put through the food processor or use 1 - 28 ounce can of crushed tomatoes
• 2 sprigs of fresh basil, chopped
• 1 tablespoon chopped fresh flat-leaf Italian parsley
• salt, black pepper to taste
• fusilli or rotini pasta cooked to package instructions in salted water and drained
• olive oil for sauteing the meat
• Optional: 1 teaspoon dried oregano
• Garnish: chopped fresh flat-leaf Italian parsley, 1/4 cup Parmesano Reggiano cheese grated, and/or fresh basil

Instructions

1. Saute the loose sausage in a large frying pan with two tablespoons of olive oil
2. Let it get a little crunchy brown and crispy up a bit.
3. Add the minced vegetables into the pan and both garlic.
4. Saute for around 2 minutes.
5. Add the broth, tomatoes, and around 1 teaspoon of salt and pepper to your own taste, fresh basil and oregano if using.
6. On low heat simmer this until all the vegetables are cooked and soft which takes around 15 to 20 minutes.
7. Cook the pasta to package instructions (we like it al dente).
8. Add some white wine, pasta water, or chicken broth if the sauce gets too thick.
9. Place the pasta in a large pasta bowl, top with this ragu sauce, and sprinkle the top generously with Parmesano Reggiano grated cheese, all the rest of the fresh herbs and serve.

Notes

Pasta Suggestions

1. baby rigatoni
2. baby bowties
3. mostaccioli
4. penne
5. baby seashells
6. elbows
7. rotini, springs(we called them that as a kid), or cellentani which is a curly-style elbow

Tips

• cook any kind of pasta you like to package instructions
• to save time use a jarred marinara sauce
• if you're not a sausage lover add another boneless meat preferred
• to save time, air fry the sausage then slice it
• use a medley of vegetables and omit the meat for vegetarian
• use jarred roasted peppers to save time
• for a healthier version use turkey sausage, wheat, or a low-carb pasta of your choice
• if not fond of bell peppers add mushrooms or omit them completely
• always use Pecorino Romano freshly grated for best results in a pinch use the jarred kind
• this dish tastes great topped with shredded melted mozzarella for a bit of a twist
• substitute chicken broth for the wine for a non-alcohol dish

Nutrition Facts

Calories

287.33

Fat (grams)

22.71

Sat. Fat (grams)

7

Carbs (grams)

8.23

Fiber (grams)

2.09

Net carbs

6.17

Sugar (grams)

4.17

Protein (grams)

13.18

Sodium (milligrams)

662.84

Cholesterol (grams)

54.82

Similar Recipes

Spaghetti alla Nerano

Roman-Style Spaghetti Alla Carbonara

Cacio e Pepper Pasta with Seafood

Amatriciana Pasta

Rigatoni alla Zozzona

Sicilian Pasta alla Norma

https://www.whatscookinitalianstylecuisine.com/2012/01/corkscrew-fusillioni-pasta-with-sausage.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Fusillioni Pasta with Sausage, fusilli pasta and sausage, ragu with fusilli and sausage

pasta recipes, Italian recipes, how to make ragu recipes

Italian

Pin for Later

More Recipes To Try

Cacio e Pepe

Tomato Basil Pasta

Amatriciana

Rigatoni alla Zozzona

This is an affiliate link and I do make a small commission See Disclosure Policy



Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.