Fusilli with Italian Sausage in a Caciocavera Yogurt Sauce

Fusilli with Italian Sausage in a Caciocavera Yogurt Sauce

“I like the idea that the fresh produce, meats and cheeses that I used in my recipe were grown or raised right here and are fresher than foods that would be traveling many days to my supermarket”. – Sarah Elkhoury

Prep 40 mins
Cook 0 mins
Ready-in 0 mins


16 ounces Della Terra Fusilli pasta
½ lemon, juiced
1 ½ gallons water
8 ounces Lovera’s Caciocavera Aged Cheese
3 T salt
¼ cup plus 2 T Suan’s Scotch Bonnet Onion Preserves
1 pound Lavera’s Original Italian Sausage
3 T Scissortail Farms chives


  1. Bring the water to a boil in a large stock pot.
  2. Add salt and pasta and cook for approximately 8 minutes, stirring frequently.
  3. While pasta is cooking, remove sausage from its casing and add to a skillet to brown.
  4. Using a spatula, break the sausage into small pieces. Set aside. Grate the cheese, reserving 1 cup for garnish. Chop chives.
  5. Preheat broiler. In a large skillet, over low heat, combine the yogurt with 1 cup of pasta water and whisk until combined.
  6. Add the lemon juice, 2 tablespoons onion jam and the grated cheese. Stir until creamy. Do not allow sauce to boil to prevent separation.
  7. Spoon into individual pasta bowls, sprinkle with reserved cheese and place under broiler until cheese has melted.
  8. Dollop with onion jam and garnish with fresh chives.