Recipe

Fusilli with sausage, spinach and mascarpone

Dec 27, 2013 1:00pm
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Fusilli with sausage, spinach and mascarpone
  • 8 italian sausages, skin removed, halved
  • 375 gram divella fusilli
  • 1 tablespoon brandy
  • 5 cup (1.25l) chicken stock
  • 100 gram baby spinach
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup (85g) mascarpone

Method

Fusilli with sausage, spinach and mascarpone
  • 1
    Cook sausage in a large saucepan on medium heat for 4 minutes, until golden.
  • 2
    Add fusilli, brandy and 2 cups of stock and continue to cook for 5 minutes. As liquid evaporates, add remaining stock, 1 cup at a time, until pasta is tender.
  • 3
    Add spinach and oil and cook for another 1-2 minutes, until spinach wilts. Remove from heat and stir in mascarpone Season to taste and serve.

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