- 1 teaspoon olive oil
- 1/2 pound mild Italian sausage
- 2–3 cloves garlic, pressed through a garlic press
- 2 cups chicken broth
- 14.5 ounce can diced tomatoes in sauce
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon dried basil leaves
- 3 cups uncooked fusilli pasta
- 2 tablespoons heavy cream
- 4 ounces Ciliegine* fresh mozzarella, halved
- 5 leaves fresh basil, torn (optional)
- In a large pan with medium high heat, crumble and brown the sausage in the olive oil until no longer pink. Add pressed garlic into the pan and stir constantly, cooking for one minute.
- Slowly add the chicken broth, scraping the browned bits off the bottom of the pan. Stir in the tomatoes, salt, sugar, basil leaves, pasta. Bring to a boil, then cover and turn heat down to medium low.
- Allow pasta to gently simmer for 10-12 minutes, stirring twice.
- When the pasta is just about done, remove the lid, stir in the heavy cream, and turn the heat up to bring the sauce to a gentle boil. Allow to boil for 2-3 minutes uncovered stirring frequently, or until sauce is slightly thickened. It will continue to thicken as it cools.
- Dot the top with fresh mozzarella (the heat of the pasta will soften it) and sprinkle with fresh basil if desired. Allow to set for 3-5 minutes before serving.
*I found these little balls of fresh mozzarella at Trader Joe’s
- Serving Size: 1 Serving
- Calories: 592
- Sugar: 9.6g
- Sodium: 1284mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15.9g
- Trans Fat: 0.1g
- Carbohydrates: 62g
- Fiber: 4.3g
- Protein: 27g
- Cholesterol: 61mg