Description
This Fusilli Pasta with Spicy Tomato Sauce recipe offers a comforting and flavorful Italian dish featuring a rich, homemade tomato sauce infused with basil, butter, and red pepper flakes. The sauce simmers low and slow to deepen its flavors before being blended to a smooth consistency and tossed with perfectly cooked fusilli pasta. Finished with fresh basil, extra red pepper flakes, and optional Parmesan cheese, this dish is ideal for a satisfying family meal.
Ingredients
Tomato Sauce
- 2 (24-ounce) cans whole, peeled San Marzano tomatoes
- 2 teaspoons kosher salt
- 10 to 12 basil leaves, plus more for serving
- 1 medium yellow onion, quartered
- 1 teaspoon Italian seasoning
- 6 tablespoons salted butter
- 1 teaspoon red pepper flakes, plus more for serving
Pasta
- 16 ounces uncooked fusilli pasta
Garnish (Optional)
- Freshly grated Parmesan cheese
Instructions
- Simmer the sauce: In a large pot set over medium heat, combine the whole tomatoes with their juices, kosher salt, basil leaves, quartered yellow onion, Italian seasoning, salted butter, and red pepper flakes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook the sauce uncovered, stirring occasionally, until it thickens and the onion softens, about 1 hour.
- Cook the pasta: After the sauce has simmered for about 45 minutes, bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook until al dente according to package instructions. Reserve ¼ cup of the pasta cooking water, then drain the pasta thoroughly.
- Blend the sauce: Using a slotted spoon, remove and discard the onion pieces from the sauce. Use an immersion blender to blend the sauce directly in the pot until mostly smooth. Alternatively, transfer the sauce to a blender, let it cool slightly, and blend until smooth.
- Combine sauce and pasta: Return the drained fusilli pasta to the pot with the blended sauce. Add the reserved pasta water and toss gently to coat the pasta evenly with the sauce.
- Garnish and serve: Divide the prepared pasta among six bowls. Garnish with additional fresh basil leaves, extra red pepper flakes to taste, and freshly grated Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- For a milder sauce, reduce or omit the red pepper flakes.
- The reserved pasta water helps to loosen the sauce and allows it to cling better to the pasta.
- San Marzano tomatoes are recommended for their sweet, balanced flavor but canned whole peeled tomatoes can be substituted.
- Using an immersion blender keeps cleanup easier than transferring hot sauce to a countertop blender.
- Feel free to substitute fusilli with other pasta shapes like penne or rigatoni if desired.
