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Fusilli with Pecorino Romano and Black Pepper


4 to 6 servings

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Rate this recipe 4.5/5 (17 Votes)
Fusilli with Pecorino Romano and Black Pepper 1 Picture


  • 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


Step 1

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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