Description
A rich and creamy tomato pasta made with fusilli, perfect for a comforting and quick meal.
Ingredients
Units
Scale
- 300g fusilli pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 400g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 100ml heavy cream
- 30g grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook fusilli pasta in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until translucent.
- Add crushed tomatoes and tomato paste. Stir to combine.
- Season with oregano, chili flakes, salt, and black pepper. Simmer for 10 minutes.
- Reduce heat to low and stir in the heavy cream. Simmer for another 2-3 minutes.
- Add cooked pasta to the sauce and toss to coat evenly.
- Stir in grated Parmesan cheese until melted and well incorporated.
- Garnish with fresh basil and serve warm.
Notes
- You can substitute fusilli with penne or rotini.
- For a vegan version, use plant-based cream and skip Parmesan or use vegan cheese.
- Add sautéed mushrooms or spinach for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg