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Fusilli Gratin With Sausage

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    Pasta Gratin With Sausage
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    Ingredients: egg yolk, Parmesan cheese, heavy cream, sausages, butter and fusilli pasta
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    Prick the sausages on all sides, place them in a wide skillet, cover with water, and bring to a boil.
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    After you fry the sausages on all sides, drain them on a paper towel.
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    When cooled off, slice them into thin rounds.
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    In a small saucepan, melt the butter on medium-high heat. Add the heavy cream and egg yolk and whisk constantly, until the mixture thickens, about 8 to 10 minutes.
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    Mix the pasta with the sausages and the egg mixture...
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    ...and transfer to the casserole dish.
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    Sprinkle the Parmesan evenly over the top and bake until the top is browned, about 20 minutes.

Text, photos and food cooked by Michal Martinek

Oct 2, 2015

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Fusilli Gratin With Sausage

James Villas is one of my favorite food writers; in the 1970s, he was a food and wine editor at Town & Country, and he also wrote several books. This recipe is adapted from his Villas at Table, a very entertaining collection of essays on cooking, travel, and his Southern childhood.

Very simple, made from only a few ingredients, it is still delicious and a great choice for a quick weeknight dinner. Frying the sausage adds an extra satisfying surface crispness, and the whole thing is fused by a creamy amalgamation of butter, cream and egg yolk. 

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  1. Serves 4
  2. 1½ pounds fusilli pasta
  3. 1 tablespoon olive oil
  4. 1 pound Italian sausages
  5. 4 tablespoons unsalted butter
  6. 1 cup heavy cream
  7. 1 egg yolk
  8. Salt
  9. Black pepper, freshly ground
  10. ¾ cup Parmesan cheese, freshly grated

1

Butter a 9x13-inch casserole dish.

2

Bring a large pot of water to a boil. Add 1 teaspoon of salt and the pasta, and cook until al dente. Drain the water, and put the pasta back in the pot. Add the olive oil and mix well to prevent the pasta from sticking together. Cover the pot with a lid and set aside.

3

Prick the sausages on all sides, place them in a wide skillet, cover with water, and bring to a boil. Reduce the heat to medium-high and poach for 5 minutes. Drain the water, and wipe the skillet with a kitchen towel. Fry the sausages in the dry skillet on medium-high heat, turning them regularly with tongs, until brown and crisp on all sides, about 15 minutes.

4

Drain the sausages on paper towels, and when cooled off slightly, slice into thin rounds. Set aside.

5

Preheat the oven to 350 degrees.

6

In a small saucepan, melt the butter on medium-high heat. Add the heavy cream and egg yolk and whisk constantly, until the mixture thickens, about 8–10 minutes.

7

Mix the pasta with the sausages and the egg mixture, and transfer to the casserole dish. Sprinkle the Parmesan evenly over the top and bake until the top is browned, about 20 minutes.

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