Description
A creamy, savory dinner with tender fusilli coated in a rich tomato-cheese sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes (1 can)
- 1 cup water or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fusilli pasta
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (Optional)
Instructions
- Brown the sausage in a skillet, drain excess grease, and transfer to the slow cooker.
- Sauté onion and garlic in the same skillet, deglaze with tomatoes and broth, then pour over sausage.
- Stir in uncooked fusilli, ensuring it is submerged, and cook on Low for 45-60 minutes.
- Stir in heavy cream and cheeses until melted and combined.
- Let rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Reheat with a splash of liquid to restore creaminess. Do not freeze if containing dairy.