Fusilli con Le Luganighe

COOKING TIME: 25 Minutes


  • 1 Italian Sausage (hot or mild) casing removed
  • 1 small Spanish Onion diced
  • 1 cup Crimini mushrooms sliced
  • 1/2 cup Pinot Grigio
  • 1 oz dry Porcini mushrooms (soaked and cleaned)
  • 1 cup Pomodoro sauce
  • Salt and Pepper
  • Grated Pecorino Romano
  • 1 lb Fusilli Pasta
  • 4 tbsp My Brother's Extra Virgin Olive Oil
  • 1 - 14 oz can peeled Isola Tomatoes
  • 4 Leaves of fresh basil

Preparation Instructions

  1. Heat one tablespoon of olive oil in the skillet and cook sausage until they brown add the onion and mushrooms. This should take 3-4 minutes.
  2. Add the wine, let the alcohol evaporate. Add the porcini mushrooms, cook a few minutes.
  3. Add the pomodoro sauce, salt and pepper, tomatoes and cook for twenty minutes.
  4. Boil the Fusilli pasta in plenty of salted water for eight minutes and drain, add to the pan with the sauce.
  5. Serve with Pecorino cheese.

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In Northern Italy homemade sausages are often called Luganighe.