Fusilli with Sausage, Sun-Dried Tomatoes, and Vermouth Cream Sauce

There are nights when the clock seems to tick faster than a frantic sous chef, and the desire for something deeply satisfying, yet effortlessly made, takes hold. It was on one such evening, juggling a demanding culinary project and the looming prospect of a late dinner, that this recipe for Fusilli with Sausage, Sun-Dried Tomatoes, and Vermouth Cream Sauce became an instant lifeline. The aroma of Italian sausage, the concentrated sweetness of sun-dried tomatoes, and the sophisticated whisper of vermouth – it’s a combination that sings of comfort and subtle luxury, a true testament to how simple ingredients can transform into something extraordinary with just a little bit of culinary alchemy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2-3
• Yield: 1 dish
• Dietary Type: Contains Dairy, Meat

Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet Italian sausage links, removed from casing and crumbled (or hot)
• 8 ounces sun-dried tomatoes packed in oil, sliced into thin strips
• 2 teaspoons fresh sage, minced (or 1 teaspoon dried sage)
• Kosher salt to taste
• Fresh ground black pepper to taste
• 1/4 cup sweet vermouth (or 1/4 cup Marsala wine)
• 1/3 cup chicken broth (low or no-salt, recommended)
• 1/2 cup heavy cream
• 8 ounces dried fusilli, cooked and drained
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Equipment Needed

• A large, deep sauté pan or skillet, capable of holding the sauce and the pasta comfortably.

Instructions

1. Begin by preparing your ingredients. Ensure the Italian sausage is removed from its casing and crumbled, the sun-dried tomatoes are drained from their oil and sliced thinly, and the fresh sage is finely minced, if using. Having everything ready before you start cooking, known as ‘mise en place’ in professional kitchens, is key to a smooth and stress-free cooking experience, especially with quick dishes like this.
2. Place your deep sauté pan over medium-high heat. Add the olive oil and allow it to shimmer.
3. Introduce the crumbled Italian sausage to the hot pan. As it cooks, use a spoon or spatula to break it up into smaller pieces. Continue to cook, stirring occasionally, until the sausage is thoroughly browned and cooked through.
4. Once the sausage is cooked, add the sliced sun-dried tomatoes to the pan. Toss them with the sausage to combine and allow their flavors to meld for about a minute.
5. Season the mixture generously with kosher salt and fresh ground black pepper. Remember that the sausage and Parmesan cheese will contribute saltiness, so adjust as you go.
6. Add the minced sage (fresh or dried) to the pan. Toss it with the sausage and sun-dried tomatoes and cook for another minute, allowing the herb’s aroma to bloom.
7. Pour in the sweet vermouth (or Marsala wine). Stir and scrape the bottom of the pan to deglaze, loosening any browned bits that may have adhered. Let the vermouth simmer and reduce by about half, which should take approximately 2 to 3 minutes. This step concentrates the alcohol and infuses the pan with its complex flavors.
8. Next, add the chicken broth to the pan. Stir to combine and bring to a simmer. Allow this mixture to reduce by about half, again taking roughly 2 to 3 minutes. This further develops the sauce’s depth.
9. Pour in the heavy cream. Stir to incorporate it into the simmering liquid. Let the sauce continue to reduce slightly, until it begins to thicken to a pleasing consistency that will coat the pasta.
10. Taste the sauce at this point. Adjust the seasoning with more salt and pepper if needed. This is your last chance to perfect the flavor profile before adding the pasta.
11. Add the cooked and drained fusilli directly into the pan with the sauce. Sprinkle in half of the freshly grated Parmesan cheese.
12. Toss everything together thoroughly, ensuring that every piece of fusilli is beautifully coated in the rich, creamy sauce. The residual heat and the starch from the pasta will help the sauce emulsify and cling perfectly.
13. Serve the fusilli immediately, generously topped with the remaining freshly grated Parmesan cheese.

Expert Tips & Tricks

For an even richer flavor from the sun-dried tomatoes, consider using those packed in garlic-infused oil, if available. If you can’t find fusilli, any short, twisted pasta shape like rotini or gemelli will work beautifully, as they are designed to catch and hold sauces. To ensure your heavy cream doesn’t curdle, try to add it to the sauce when it’s simmering gently, not at a rolling boil. If you find the sauce is a bit too thick for your liking, a splash of the reserved pasta cooking water can help thin it out to the perfect consistency.

Serving & Storage Suggestions

This dish is best served piping hot, allowing the creamy sauce to luxuriate over the spiral pasta. A simple side salad with a light vinaigrette is a perfect accompaniment to cut through the richness of the sauce. For storage, allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or broth if it seems a bit dry, or microwave it, stirring halfway through.

Nutritional Information

Nutrient	Amount per Serving (approx. 1/3 of recipe)	% Daily Value
Calories	780 kcal	39%
Calories from Fat	480 kcal
Total Fat	53 g	82%
Saturated Fat	24 g	120%
Cholesterol	135 mg	45%
Sodium	1350 mg	56%
Total Carbohydrate	45 g	15%
Dietary Fiber	3 g	12%
Sugars	4 g	4%
Protein	30 g	60%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

For a spicier kick, opt for hot Italian sausage or add a pinch of red pepper flakes along with the sage. If you prefer a less rich sauce, you can try using half-and-half instead of heavy cream, though the sauce will be thinner. For a vegetarian rendition, omit the sausage and sauté a generous amount of sliced mushrooms and finely diced onions in its place, perhaps adding some chopped Kalamata olives for a salty, umami punch. A splash of balsamic vinegar at the end can also add a delightful tangy counterpoint.

FAQs

Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta shape like rotini, penne, or even farfalle will work well, as they are designed to hold creamy sauces.

Q: My sauce seems a bit too thick, what can I do?
A: You can thin out the sauce by adding a tablespoon or two of the reserved pasta cooking water or a splash of milk or chicken broth while gently reheating it.

Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the sauce and cook the sausage ahead of time. Reheat the sauce gently, add the cooked pasta, and finish with the cheese just before serving.

Q: Is it okay to use dried sage if I don’t have fresh?
A: Yes, dried sage can be substituted. Use about half the amount of fresh sage, so 1 teaspoon of dried sage for every 2 teaspoons of fresh.

Q: What kind of vermouth should I use?
A: Sweet vermouth is traditional, but dry vermouth or Marsala wine can also be used successfully, offering slightly different flavor profiles.

Final Thoughts

This Fusilli with Sausage, Sun-Dried Tomatoes, and Vermouth Cream Sauce is more than just a meal; it’s a culinary hug, a testament to the simple pleasures that good food can bring. It’s the kind of dish that makes a weeknight feel like a special occasion, proving that gourmet flavors don’t always require hours of labor. I encourage you to give this recipe a try, to savor the harmonious blend of savory sausage, sweet tomatoes, and the sophisticated notes of vermouth and cream. Don’t hesitate to share your experiences and any delicious variations you discover – happy cooking!