Fusilli with Sausage, Ricotta, and Fresh Tomatoes

Fusilli alla Salsiccia e Ricotta


Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This tasty, creamy pasta sauce has no cream. Ricotta is stirred in at the end instead, giving a rich, luscious texture. I like it best with homemade sausage, or you can use a mild sweet sausage, preferably without fennel seeds.


  • ½ medium yellow onion
  • 2 tablespoons butter
  • ½ pound


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, peel the tomatoes and coarsely chop