Fusilli with Pecorino Romano and Black Pepper

4 to 6 servings

Photo by Christine N.
Adapted from foodnetwork.com

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Kosher salt

  • 1

    pound fusilli pasta

  • 4

    tablespoons olive oil

  • 4

    cloves garlic, lightly crushed

  • 10

    cups baby spinach leaves (10 ounces)

  • Freshly ground pepper

  • 1 1/2

    cups grated Pecorino Romano cheese (6 ounces)

  • 1

    cup mascarpone cheese (8 ounces), at room temperature

  • 1

    pound Italian sausage

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta. Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Add the sausage and cook until browned. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute. Add the mascarpone cheese and stir until melted. Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. Add reserved cooking liquid if desired. Transfer the pasta to a large bowl and serve.

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