Easy Cheesy Sausage Fusilli 🍝
When I was young before my mom used to go to work she used to make me and my sister easy beefaroni. She always switched up the pasta shapes but it was always the same delicious recipe using ground beef, sauce, and cheese. So, I decided to make my own kicked up version!
This Easy Cheesy Sausage Fusilli recipe, I hate to say, is even better than my moms original. It’s made with a few ingredients just like hers, but the ingredients offer a more delicious savory mouth watery punch. Made with Italian sausage, your favorite jar of arrabiata sauce, cheeses, and spices and everything nice. Let’s party in the pot and make it!
If you don’t have the meat masher or meat chopper as part of your cooking essentials, add it! I use this cooking tool to break up my ground beef, sausage and ground turkey or chicken while cooking in the pan. Click here for more details.
I love cooking with a cast iron pan because I have an electric stove. But, even if you have a gas stove, cast iron conducts the heat evenly throughout the whole cooking process. With proper care your cast iron will last a lifetime. I have had mine for over 20 years. Click here for my favorite cast iron pan!
Love Rao’s! The arrabiata sauce has a spicy kick, which I love in my sauce. If you want less spice in this recipe don’t add the red pepper flakes. But if you don’t want to use jarred sauce here is the link to my homemade sauce!
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👝 How to Store Leftovers
Store in air-tight container in refrigerator for 3-5 days.
🤔 Common Questions
Absolutely! While fusilli is great for holding the sauce, you can substitute it with any pasta shape you prefer, such as penne, rotini, or rigatoni.
Yes! Feel free to add vegetables like spinach, bell peppers, or zucchini for added flavor and nutrition. Sauté them with the garlic before adding the sausage.
🎥 Items Featured in Video!
Easy Cheesy Sausage Fusilli 🍝
Ingredients
- 1 lb mild sausage
- 1 lb fusilli
- 3-4 tbsp olive oil
- 6-7 garlic cloves chopped
- 1 small onion chopped
- 24 oz Rao’s arrabbiata
- ½ cup of water
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp crushed red crushed if you want it less spicy use a ½ tsp
- Salt & pepper to taste
- 8 oz cream cheese
- 8 oz whole milk shredded mozzarella
- Dried parsley for garnish
Instructions
- In a cast iron add olive oil and sausage. Mash up the sausage and then add in the onions, garlic, garlic powder, italian seasoning, and crushed red pepper flakes. Saute everything together on medium-high heat until the meat is fully cooked.
- Then add in the arrabbiata sauce and fill the jar with ½ cup water and add it to the pan. Give that a stir, bring the pan to a boil, lower it to a simmer, and let that simmer for 3-5 minutes.
- Boil the fusilli in salted water according to package directions until al dente.
- Then add in the cream cheese and stir that in until it’s melted and creamy. Then simmer on a low heat for about 5 minutes.
- Then add in your cooked pasta letting some of the pasta water drip in and stir that together. Then evenly sprinkle over the shredded mozzarella cheese and garnish with dried parsley and crushed red pepper flakes.
- Bake that in the oven at 400°F for 10 minutes or until the cheese is melty.
Nutrition
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Absolutely delicious!! Made it for dinner and everybody loved it!!