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Fiery Fusilli Arrabbiata

Ignite your taste buds with the Fiery Fusilli Arrabbiata. A hearty meal for four, packed with fresh tomatoes and fiery chili, with a garnish of parmesan cheese, and ready in just 20 minutes. This pasta dish is an embodiment of simplicity, taste, and health, all together.
1
30 min
TOTAL TIME
307
CALORIES
$0.98
PER SERVING
Fiery Fusilli Arrabbiata
Directions
7 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Pour canned diced tomatoes and fresh basil leaves into a blender. Blitz until the mixture has a consistent texture.
2
In a large pot, boil salted water. Once boiling, add the Fusilli pasta and cook according to the packet instructions.Drain the pasta.
3
While the pasta is boiling, prepare the sauce. Over medium heat, pour olive oil into a saucepan. Add finely diced onion and minced garlic to the saucepan, sauté for about 5 minutes or until the onions are translucent.
4
Introduce the blended tomato-basil mix into the saucepan. Follow it up by stirring in finely diced chili pepper. Let this mixture simmer for about 10 – 15 minutes until the sauce thickens to a preferred consistency.
5
Season the sauce with sea salt and freshly ground pepper to taste. Mix well.
6
Combine the drained pasta with the sauce, ensuring the pasta is well-coated.
7
Serve even portions of the Fusilli Arrabbiata into four bowls. To garnish, sprinkle each serving with fresh grated parmesan cheese. Enjoy while hot.
Health Info
Macros
51g
CARBS
7g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
What is the best way to cook pasta to avoid it getting mushy?
Should I rinse cooked pasta under cold water?
How do I avoid the sauce from getting too runny?
How do I make the sauce stick to the pasta better?
The pasta gets cold too soon after serving, what can I do?
What are some good toppings or garnishes for Fusilli pasta?
The dish turns out bland, how to improve its flavor?
How can I add an authentic Italian touch to my Fusilli pasta dish?
My sauce is too tangy, what should I do?
Can I use whole grain pasta for fusilli pasta dishes?