What if a plate of fusilli could tell you the story of Italy? Picture it: juicy salsiccia, tender mushrooms, a splash of white wine — and suddenly, the Dolce Vita sits right on your fork.
Fusilli with salsiccia and mushrooms — a burst of Italian flavors
Pairing salsiccia di maiale with mushrooms and a handful of cherry tomatoes is all about rich simplicity: humble ingredients turned into a warm, shared dish. That splash of white wine deglazes the pan and creates a sauce that’s light yet full of depth.
This dish embodies the Pasta that brings people closer — perfect for a dinner with famiglia or friends. Quick, comforting, and delicious: that’s why it shows up in so many authentic Italian kitchens.
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Explore our best recipes and leave your guests speechlessWhere does this Italian recipe come from?
Fusilli with salsiccia and mushrooms comes from the Italian peasant tradition: making the most of what a family kitchen had to offer — homemade sausage, seasonal mushrooms, tomatoes from the garden. The recipe is simple, yet every step matters to unlock its flavors.
The salsiccia brings a spicy, rich note that balances with the sweetness of the mushrooms and the gentle acidity of the tomatoes. In cooking, white wine deglazes the pan and concentrates aromas without weighing down the dish.
In my Nonna’s kitchen, every dish was a lesson: when to add the salt, how long to let the sauce reduce, when to sprinkle the fresh parsley right before serving. Those little gestures turn a simple recipe into a cherished memory. Casa Bandera carries that same spirit — passing down these traditions so you can recreate authentic Italian flavors at home.
The key ingredients before you start cooking
Before you dive into the preparation, notice how each ingredient plays its part. The salsiccia di maiale brings the fat and aromas that give body to the sauce, while button mushrooms add a tender texture and earthy note that balance the dish. Cherry tomatoes, slightly tangy, echo the traditional Italian recipes of the garden, and fresh parsley, sprinkled at the very end, gives a delicate fragrance to the whole dish.
This is exactly the blend of simple, well-balanced ingredients that creates a plate of authentic Italian cuisine, ready to be shared with family. So grab your apron, because here comes the step-by-step recipe to enjoy true Italian cooking 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 |
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.
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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.
Buon Appetito !

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