Quick & Easy Fusilli Pasta with Tomato Sauce Recipe

When you eat well-cooked fusilli pasta with a sweet and rich tomato sauce, it makes you feel really good. This classic Italian dish will always make you feel good, no matter what.

In this recipe for fusilli pasta with tomato sauce, the sweetness of the sautéed onions and bell peppers balances out the depth of the rich, sour tomatoes. The recipe also calls for only fresh ingredients.

This recipe is great because it can be changed to fit your needs. You can add protein or creaminess to it, or you can eat it as is for a light veggie dinner.

Many years ago, my family passed down this recipe for a dish that I make every time. It reminds me of how even the most basic items can make something truly special.

If you make this fusilli pasta with tomato sauce, you’ll fall in love with simple foods all over again. This recipe’s delicious balance—sweet, juicy tomatoes, fragrant garlic, and just the right amount of heat from the chili flakes—is what makes it so wonderful.

Fusilli pasta is the right shape to hold on to that delicious sauce, so every bite is packed full of flavor. This recipe will fill your needs for a fast and hearty supper, if you’re a pasta fan or not. It’s really wonderful, satisfying, and easy to make. It’s also flexible; modify it by adding your favorite protein, cheese, or fresh greens.

• Fusilli pasta
• Olive oil
• Onion
• Garlic
• Red bell pepper (optional)
• Carrots
• Red pepper flakes
• San Marzano tomatoes
• Italian seasoning or fresh basil
• Sugar
• Salt
• Black pepper
• Fresh basil leaves
• Parmesan cheese
• Balsamic vinegar
• Heavy cream or ricotta cheese (optional)
• Cooked chicken, ground beef, or sausage (optional)

Bring a large pot of salted water to a boil. Cook the fusilli pasta for 8 to 10 minutes, or until al dente, as stated on the box. Save half a cup of pasta water after drying the noodles. Put aside.

Heat the olive oil in a big pan over medium heat while the pasta cooks. Add the chopped carrots, red bell pepper, and minced onion. Sauté until softened and slightly browned, approximately 5 minutes. Your sauce gets depth and flavor from this step.

Add the red pepper flakes and chopped garlic to the pan. Sauté until aromatic, about 1 minute more.

Add the crushed San Marzano tomatoes, sugar, salt, black pepper, and Italian spice. Bring to a slow boil after giving it a good stir. Stirring regularly, let the sauce cook for ten to fifteen minutes. The tastes will be able to blend and thicken as a result.

 

3. Blend for Smoothness (Optional)

If you want your sauce silky, puree it in the pan with an immersion blender until it’s smooth. Or, after leaving it to cool for a few minutes, you may put it in a blender and mix it until it’s smooth. Ignore this step if you want a chunkier look.

Add the balsamic vinegar and mix well. The vinegar will balance the acidity of the tomatoes and add a rich depth of flavor. If you’d like a creamier sauce, stir in heavy cream or a spoonful of ricotta cheese at this stage for extra richness.

5. Combine Pasta and Sauce

Put the cooked fusilli and sauce in a pan. Add a little amount of the pasta water that was set aside to assist lighten the sauce and help it stick to the pasta, and toss slowly to coat the pasta properly.

6. Serve

Serve the spaghetti among plates. Add a large amount of Parmesan cheese and fresh basil leaves as toppings. If you like it hotter, add more red pepper flakes or pour some olive oil over it for a bit more taste.

Why This Recipe Stands Out?

• Rich and Balanced Flavor: The sauce gets natural sweetness and richness with the addition of sautéed onions, bell peppers, and carrots. To balance the acidity and bring out the flavor of the tomatoes, balsamic vinegar and a little sugar are added.

• Customization: There is flexibility in this recipe! You may add cream for a thicker texture or use simply tomato sauce to make it lighter. Additionally, it works well with alternative foods like sausage, grilled chicken, or even meatballs.

• Fresh Ingredients: To truly make the sauce pop, this recipe uses fresh herbs and veggies instead of simply canned tomatoes, as some others use. The San Marzano tomatoes also give it a true Italian taste.

• Creamy and Hearty Option: For a smooth, cozy sauce that is yet light enough to feel fresh, you may add cream or cheese.

Pro Tip: Just before serving, try sprinkling over some smoked paprika or putting on some truffle oil for an even more unique twist!

What to Do with Leftover Fusilli Pasta with Tomato Sauce

If you happen to have leftover fusilli pasta with tomato sauce, don’t worry — there are plenty of ways to enjoy it again!

1. Reheat and Serve

Simply store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove with a splash of water or extra tomato sauce to keep it moist, or microwave it until heated through.

2. Make Pasta Bake

Make baked spaghetti with your leftovers! Spoon pasta and sauce into a baking dish, cover with Parmesan and mozzarella, and bake at 375°F (190°C) until bubbly and golden on top. It’s a fantastic approach to change the supper into something comforting and cozy.

3. Add Protein

Add some cooked chicken, sausage, or ground beef to the leftovers to make them a heartier meal. For a filling, substantial dinner, just cook the pasta with the chicken and a little more sauce.

4. Freeze for Later

If you won’t be able to finish the leftovers within a few days, consider freezing them for later. Store the pasta and sauce in an airtight container or freezer-safe bag, and they’ll keep for up to 3 months. When you’re ready to eat, simply thaw and reheat.

Frequently Asked Questions (FAQs)

Which sauce suits fusilli pasta the best?

A wide range of sauces go well with fusilli pasta. Popular choices include tomato-based recipes, such as marinara or a simple tomato sauce with garlic and basil.

For a unique taste profile, you may also try with rich sauces like pesto or Alfredo. Fusilli’s twists make it ideal for keeping smooth and rich sauces.

Is tomato sauce good in pasta?

Yes, pasta goes really well with tomato sauce! It’s a traditional mix that improves the pasta’s tastes and balances the richness of the noodles with its acidity. Tomato sauce is usually a hit, whether it’s made plain or spiced with herbs and garlic.

Do Italians put tomato sauce on pasta?

Pasta is served with tomato sauce in Italy, but it’s often a fresh, basic dish cooked with high-quality tomatoes, olive oil, and herbs.

But not every pasta dish from Italy has tomato sauce. Pasta with olive oil, garlic, and chili flakes (aglio e olio, for instance) is a popular alternative.

Can I use other types of pasta instead of fusilli for this recipe?

Of course! You may use different pastas, such as rigatoni, spaghetti, or penne, but fusilli is excellent with tomato sauce because of its spiral structure, which holds the sauce effectively. Just remember to change cooking times for different pasta forms as necessary.

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