AL BRONZO® FUSILLONI WITH CARAMELIZED GRAPES, ITALIAN SAUSAGE AND CREAMY MASCARPONE

INGREDIENTS

• 1 lb Barilla Al Bronzo® Fusilloni
• 12 oz Italian sausage (sweet or mild spicy), casings removed
• 2 cup red grapes, stems removed
• 2 Tbsp extra virgin olive oil
• 2 sprigs fresh rosemary, finely chopped
• 1 cup heavy cream
• 1/2 cup mascarpone
• 1/2 cup Parmigiano Reggiano cheese, grated
• 1 Tbsp unsalted butter
• 3/4 cup walnuts, roughly chopped
• 1 Tbsp extra virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp chili flakes
• 1 tsp honey
• 1 pinch sea salt
• fresh cracked black pepper

PREPARATION

1. 1.Preheat oven to 425°F. Toss grapes with olive oil, salt, and half the chopped rosemary. Roast for 12–15 minutes until blistered and lightly caramelized. Set aside.
2. 2.In a small pan over medium heat, toast walnuts in olive oil. Add cinnamon, chili flakes, honey, and a pinch of salt. Stir until glossy and fragrant. Transfer to parchment to cool—they should crisp as they set.
3. 3.In a large sauté pan, cook sausage over medium-high heat, breaking it into pieces. Allow it to develop deep caramelization—this is where the flavor builds. Add remaining rosemary and cook until aromatic.
4. 4.Lower heat to medium. Add butter, then pour in the cream, scraping up the fond. Simmer gently for 3–4 minutes.
5. 5.Whisk in mascarpone until smooth and velvety. Add roasted grapes and any juices, letting them gently collapse into the sauce.
6. 6.Cook pasta according to package directions. Reserve 1 cup pasta water.
7. 7.Add pasta directly to the sauce. Toss vigorously, adding reserved pasta cooking water as needed to reach desired sauce consistency. Fold in Parmigiano and adjust seasoning.