Gragnano IGP Pasta – Fusilloni 500 g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Fusilloni are a large and generous pasta shape, defined by their pronounced spiral, which creates numerous folds designed to capture and hold the sauce. Their substantial texture and rough bronze-drawn surface make them particularly well suited to rich sauces, creamy preparations and hearty combinations of meat and mushrooms.

MAGNO RECIPE · FUSILLONI WITH SAUSAGE & PORCINI

A rich and deeply aromatic combination in which the robust character of Italian sausage meets the intense fragrance of Magno Porcini Mushrooms. The recipe enhances the substantial texture of Fusilloni with a naturally creamy finish, created without cream, allowing the sauce to cling perfectly to every fold of the pasta.

Ingredients for 4 people

320 g Fusilloni

250 g fresh Italian sausage

40–50 g Magno Porcini Mushrooms

1 garlic clove

½ glass dry white wine

40 g Parmigiano Reggiano

Fresh parsley

Extra Virgin Olive Oil

Salt and black pepper to taste

Preparation

Rehydrate the Magno Porcini Mushrooms if necessary, carefully reserving and filtering their soaking liquid. Remove the casing from the sausage and crumble the meat into small pieces.

Heat a drizzle of Extra Virgin Olive Oil in a large pan with the garlic. Add the sausage and brown over high heat until nicely caramelised. Add the porcini and cook for a few minutes, then deglaze with the white wine.

Cook the Fusilloni in plenty of salted water and drain while still al dente, reserving some of the cooking water. Transfer the pasta to the pan and finish cooking in the sauce, gradually adding small amounts of pasta water.

Remove from the heat and emulsify with the Parmigiano Reggiano, adding a little more pasta water until the sauce becomes smooth and creamy. Finish with fresh parsley, freshly ground black pepper and a drizzle of Extra Virgin Olive Oil.