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Fusilli with Salsiccia and Mushrooms, an Explosion of Italian Flavors
This dish of fusilli with salsiccia and mushrooms, enhanced with a touch of white wine, is a true invitation to discover the delights of Italian cuisine. By pairing salsiccia di maiale, a savory pork sausage, with Paris mushrooms, cherry tomatoes in sauce, and the fragrance of fresh parsley, this recipe takes you on a culinary journey that combines simplicity and rich flavors. The white wine adds the perfect touch, elevating the sauce with depth and lightness. A warm and comforting dish that will please the whole family!
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Origin of this Italian recipe?
Fusilli with salsiccia and mushrooms are part of the classics of Italian cuisine. This typically Italian dish combines the sweetness of pork sausage (salsiccia) with the earthiness of Paris mushrooms and the subtle acidity of cherry tomatoes in sauce. The white wine added during cooking deglazes the pan and reveals the full richness of the ingredients. This dish honors traditional Italian recipes, simple but full of flavor. A blend of textures and tastes that makes every bite irresistible.
The salsiccia di maiale is a spicy and aromatic pork sausage that adds a savory note to the recipe. The Paris mushrooms, tender in the mouth, bring sweetness, while the cherry tomatoes in sauce provide a touch of freshness. The parsley, added at the end, gives a fresh, herbaceous aroma that delicately perfumes the dish. An ideal dish for lovers of authentic Italian cuisine, who want to discover a delicious and comforting recipe.
Here is the recipe for fusilli with salsiccia and mushrooms, a true invitation to savor Italian cuisine at home.
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Difficulty 2/5 Cost moderate Preparation time 15 min Cooking time 30 min Gluten |
Portions 4 Calories 700 kcal Utensils frying pan, pot, knife, wooden spoon, grater Season autumn |
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Fusilli 500 g Pork sausage 400 g Mushrooms 250 g Cherry tomatoes 250 g Fresh parsley White wine 100 ml Parmesan Olive oil Salt and pepper |
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1 Remove the skin from the sausage and crumble it. Wash and slice the mushrooms. Cut the cherry tomatoes in half. Set aside.
2 In a frying pan, heat some olive oil. Add the sausage and cook it until golden brown.
3 Add the mushrooms to the pan and cook for 5 to 7 minutes until tender.
4 Pour in the white wine and let it reduce for 2 to 3 minutes.
5 Add the cherry tomatoes, season with salt and pepper. Let it simmer for 10 minutes on low heat.
6 Cook the fusilli in salted water, then drain them. Add them to the pan with the sauce.
7 Add the chopped fresh parsley and mix well. Serve hot, sprinkled with grated cheese.
Recommended Wine Pairing
To accompany this dish, I recommend a dry and fruity white wine, such as Sauvignon Blanc, which will balance the richness of the salsiccia and the freshness of the cherry tomatoes, while highlighting the lightness of the white wine used in the sauce.
