Spicy Tomato Fusillata with Parmesan
Spicy Tomato Fusillata with Parmesan
Ingredients
For the Spicy Tomato Fusillata
- 1 pound fusillata casareccia
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 can crushed tomatoes, 28 ounce
- 1 tablespoon kosher salt, for pasta water
- 1/2 teaspoon salt, for sauce, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, or fresh chives
- 2 tablespoons butter, unsalted, optional
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fusillata casareccia and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min•🌡️ 212
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Pour in the crushed tomatoes, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 4
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Add the grated Parmesan cheese, chopped fresh basil (or chives), and the unsalted butter (if using). Pour in about 1/4 cup of the reserved pasta water.
⏱️ 2 min
- 5
Toss everything together vigorously until the pasta is well coated and the sauce emulsifies into a creamy consistency. Add more reserved pasta water, a tablespoon at a time, if the sauce seems too thick. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 6
Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh basil or chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tomato Fusillata with Parmesan
Ingredients
For the Spicy Tomato Fusillata
- 1 pound fusillata casareccia
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 can crushed tomatoes, 28 ounce
- 1 tablespoon kosher salt, for pasta water
- 1/2 teaspoon salt, for sauce, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, or fresh chives
- 2 tablespoons butter, unsalted, optional
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fusillata casareccia and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 12 min•🌡️ 212 - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Pour in the crushed tomatoes, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 4
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Add the grated Parmesan cheese, chopped fresh basil (or chives), and the unsalted butter (if using). Pour in about 1/4 cup of the reserved pasta water.
⏱️ 2 min - 5
Toss everything together vigorously until the pasta is well coated and the sauce emulsifies into a creamy consistency. Add more reserved pasta water, a tablespoon at a time, if the sauce seems too thick. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 6
Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh basil or chives.
⏱️ 1 min