Fusilloni Recipe

Bring a large pot of water to a rolling boil. Add 2 tbsp coarse kosher salt (should taste like the sea). Add the fusilloni and cook until al dente according to package directions, usually 10–12 minutes. Reserve 1 cup (240 ml) of the pasta cooking water before draining.

Drain the pasta and set aside briefly, keeping it warm.

While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil. When shimmering, add the sausage (remove from casings) and break it up with a wooden spoon. Cook 6–8 minutes until browned and some pieces are crisp. Transfer browned sausage to a bowl and set aside, leaving rendered fat in the skillet.

Reduce heat to medium. If the skillet is very dry, add a touch more olive oil (about 1 tsp). Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze the pan with 60 ml dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Stir in 1 tbsp tomato paste and cook 1 minute to remove rawness. Add 120 ml chicken or vegetable stock and bring to a gentle simmer. Return the cooked sausage to the skillet and simmer 3–4 minutes so flavors meld.

Reduce heat to low and stir in 120 ml heavy cream. Warm through but do not boil. Taste and adjust seasoning with freshly ground black pepper and salt as needed. If the sauce seems too thick, loosen with a few tablespoons of the reserved pasta water; if too thin, reduce a minute or two.

Remove the skillet from the heat. Add about 3/4 of the grated Pecorino di Fossa to the sauce and stir until it melts into a semi-creamy consistency. If necessary, add up to 1/4 cup (60 ml) reserved pasta water to form a silky sauce.

Add the drained fusilloni directly into the skillet (or return pasta to the pot and pour sauce over it). Toss gently and thoroughly to coat the pasta, adding reserved pasta water by tablespoonfuls to reach a glossy, clingy consistency. Stir in the chopped parsley.

Plating with egg yolk

Divide the sauced fusilloni among 4 warmed bowls. Make a small well in the center of each portion and place one fresh egg yolk into each well (use a spoon to keep the yolk whole). The residual heat will slightly warm the yolk; if you prefer it warmed but still runny, briefly (10–15 seconds) place the bowls over the still-warm skillet (off heat) to raise temperature, or serve immediately so guests can break the yolk and mix.

Finish each portion with the remaining grated Pecorino di Fossa, a crack of black pepper, a drizzle (optional) of extra-virgin olive oil, and a pinch of chopped parsley for color.

Serve immediately, instructing diners to break the yolk and toss it into the sauce to create an extra-luxe, silky coating. Leftover sauce can be refrigerated for up to 2 days; reheat gently and add a splash of cream or pasta water to revive consistency.