Fusilli with Pecorino Romano and Black Pepper
4 to 6 servings
- 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
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com
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.