Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce

By charlotteh371

Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet Italian sausage links, removed from casing and crumbled (or hot)
• 8 sun-dried tomatoes packed in oil, sliced into thin strips
• 2 teaspoons fresh sage, minced or 1 teaspoon dried sage
• kosher salt
• fresh ground black pepper
• 1 ⁄4 cup sweet sweet vermouth or 1⁄4 cup marsala
• 1 ⁄3 cup chicken broth (low or no-salt, please)
• 1 ⁄2 cup heavy cream
• 8 ounces dried fusilli, cooked and drained
• 1 ⁄2 cup freshly grated parmesan cheese

Preparation

Step 1

You will need a deep saute pan that can hold the sauce, and the pasta.
Have all your ingredients ready to go before beginning to cook.
Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
Add the sundried tomatoes and toss to combine.
Season with the salt and pepper.
Let cook about a minute, then add the sage, toss, and cook another minute.
Add the Vermouth to the pan and toss with the other ingredients.
Let reduce about half (about 2-3 minutes), then add the chicken stock.
Toss and let this reduce about half (about 2 to 3 minutes).
Add the cream, then let this mixture reduce slightly.
Taste, adjust for pepper and salt.
Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
Serve with the remaining cheese.