1 tablespoon of olive oil

1 tablespoon of unsalted butter

1 large onion, diced

450 grams (1 pound) Italian pork sausages, removed from casing and rolled into small balls

6 tablespoons of tomato paste

1/2 cup of dry white wine

1/2 milk

Freshly ground salt and pepper

450 grams (1 pound) fusilli

Freshly grated Parmigiano reggiano, for serving


1 In a large pan, heat the olive oil and butter over high heat

2 Add the onion and cook until soft and golden brown

3 Add the sausage, stir occasionally (drain excess fat is necessary) until sausage is very brown and somewhat crisp

4 Add the tomato paste and stir often until it turns a deep rust colour

5 Add the wine and stir frequently until evaporated

6 Stir in the milk and season with salt and pepper to taste

7 Reduce heat and simmer for about 15 minutes

8 Meanwhile, cook the fusilli in salted water according to packet directions

9 Scoop out ½ cup of cooking water and drain the rest.

10 Add the pasta to the sauce and splash water is necessary into the pan to loosen the sauce

11 Serves in bowls with Parmigiano. – The Cooking Encyclopedia Everyone Can Edit