One Pot Mushroom, Sausage and Tomato Fusilli


Units Scale
  • 1 package Chicken and Apple Sausage (4 links of any variety you choose, but this is the one I used)
  • 1 tbsp olive oil
  • 2 cups sliced cherry tomatoes
  • 3 garlic cloves, minced
  • 3 cups mushroom medly (I used a variety of oyster, crimini and white button mushrooms)
  • 1 tsp kosher salt
  • 1/2 cup pasta water (from cooking your fusilli)
  • 1/4 cup Vermouth or white white
  • 2 tbsp heavy cream
  • 2 cups fusilli pasta
  • small handful fresh chopped herbs such as basil and/or flat leaf parsley
  • Grated Parmesan and chili flake for serving


  1. Bring a large pot of water to boil
  2. To roast the mushrooms, gently clean them with a wet paper towel, quarter (or gently pull apart the oyster mushrooms) and place on a parchment lined baking sheet. Drizzle with 2 tbsp olive oil, generous pinch of kosher salt and fresh thyme sprigs and roast for 10 minutes at 375. I do this in advance and store in a glass container until I need to use them)
  3. Add salt to the pot of water when it boils and add the fusilli for 6 minutes
  4. Slice the sausage into quarter inch pieces and fry in the olive oil until browned on one side
  5. Add in the tomatoes and garlic and Vermouth and sauté for 2 minutes
  6. Add in a ladle full of pasta water, then drain the pasta and add the pasta to the sausage
  7. Add the cream, stir and season with salt
  8. Turn off the heat, sprinkle with parsley and basil and add Parmesan and chili flake before serving