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Fusilli col Buco with Ground Sausage Sugo

This curly long pasta was originally made by wrapping fresh pasta around a knitting needle and allowing it to dry. These long strands of curly pasta have a hollow core like bucatini and will easily capture any sauce you dress it with.  

Here we've prepared it with a tomato based sauce of finely ground ingredients, but it could also be served with a fresh pesto or cream-based sauce. 

Makes 4 starter portions 



  1. Heat a little extra virgin olive oil in a wide deep pan and squeeze the sausage meats out from their casings being sure to break up the ground meat as finely as possible. Allow the meat to brown thoroughly and any excess watery liquid to evaporate.
  2. Deglaze the pan with white wine. (optional)
  3. Add the tomato sauce or passata and allow to simmer for 15-20 minutes. If using the tomato passata, allow an extra 10-15 minutes.
  4. Bring a large pot of water to the boil; salt generously and cook the 250g of Fusilli col Buco, stirring occasionally, but not to vigorously.
  5. When cooked 'al dente', drain the water leaving about half a cup of the cooking water in the bottom of the pot. Remember, artisan pasta tends to absorb the moisture form the sauce, so you'll need the extra water to avoid the pasta becoming too dry.
  6. Pour in the meat sauce and the ricotta and combine well. 
  7. Serve with an extra sprinkle of Parmigiano Reggiano and freshly ground black pepper.

We suggest accompanying this pasta dish with Montepulciano d'Abruzzo or Sangiovese.

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