Creamy Tomato Fusilli Pasta
Make this creamy tomato fusilli pasta with a rich, glossy sauce, Parmesan, garlic, and herbs. An easy, comforting pasta dinner ready in 30 minutes.
Categories: PASTA
Ingredients
- 250 g fusilli pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 150–200 g tomato passata or tomato sauce
- 100 ml heavy cream
- 50–70 g grated Parmesan
- 80 g shredded mozzarella — optional
- ½ tsp paprika
- ½ tsp oregano
- Black pepper
- Salt
- Chili flakes — optional
- Fresh basil or parsley
- ½ cup pasta water
Cooking Instructions
-
01
Cook the pasta: Boil the fusilli in well-salted water until al dente. Reserve about u00bd cup of the pasta water before draining.
-
02
Build the base: Heat the olive oil and butter in a large pan. Add the onion and cook for 5u20136 minutes until soft and lightly golden.
-
03
Add the garlic, paprika, oregano, and black pepper. Cook for about 30 seconds.
-
04
Add the garlic, paprika, oregano, and black pepper. Cook for about 30 seconds.
-
05
Add the tomato sauce: Pour in the tomato passata and simmer for 7u201310 minutes, until slightly reduced and richer in color.
-
06
Make it creamy: Lower the heat and stir in the heavy cream. Add the Parmesan gradually, stirring until smooth.
-
07
Add the pasta: Put the cooked fusilli directly into the sauce. Add a little pasta water and toss for 1u20132 minutes so the sauce coats every spiral.
-
08
For an extra creamy, cheesy texture, add the mozzarella and stir until melted.
-
09
Finish with fresh basil or parsley, Parmesan, and a little black pepper.
Chef notes
- Cook the pasta until al dente for the best texture. - Reserve pasta water—it helps create a smooth, silky sauce. - Add the cream over low heat to prevent the sauce from splitting. - Add Parmesan gradually and stir until fully melted. - Don’t let the sauce get too thick; it should be glossy and coat the pasta. - Serve immediately while hot and creamy.
