Spicy Fusilli Pasta with Creamy Tomato Sauce
This easy Spicy Fusilli Pasta features a rich, creamy tomato sauce with a kick from red chilies. A restaurant quality, 30 minute meal perfect for weeknights.
Ingredients
- 1 lb fusilli pasta
- 1 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 2 red chili peppers diced (adjust seeds for heat)
- 4 cloves garlic minced
- 3 tbsp sun dried tomato paste
- ¼ cup dry red wine optional
- 1 28 oz can crushed tomatoes
- ½ cup heavy cream
- 1 tsp each: dried basil oregano, parsley
- 1 tsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp red pepper flakes adjust to taste
- Fresh Parmesan parsley, and red pepper flakes for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Heat oil in a large skillet. Cook onion and chili peppers for 5-7 mins until soft.
- Add garlic and tomato paste; cook 1-2 mins. Deglaze with red wine (if using) and simmer 1 min.
- Stir in crushed tomatoes, cream, dried herbs, pepper, salt, and red pepper flakes. Simmer covered for 10-15 mins.
- Add drained pasta to sauce; toss to coat. Add pasta water as needed to loosen sauce.
- Garnish with Parmesan, fresh parsley, and extra red pepper flakes. Serve.
Notes
Control the spice level by seeding the chili peppers. The sauce thickens as it sits; use reserved pasta water to adjust consistency.
For a vegan version, use coconut milk instead of heavy cream and omit the Parmesan.