Serves 4
319 cal · 35 min
Red Hot Fusilli
Recipe GLPRd41b895dd8d8fa
A vibrant, spiced tomato pasta featuring tender fusilli noodles tossed with a fiery sauce of fresh tomatoes, garlic, and aromatic herbs. The heat comes from cayenne pepper, balanced with fresh basil, oregano, and parsley. This versatile dish works wonderfully as a side or can be enhanced with diced chicken breast for added protein.
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Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, minced
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped
1 tablespoon oregano leaves, crushed
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper or cayenne, to taste
8 ounces fusilli pasta (uncooked)
1/2 pound chicken breast, diced into 1/2-inch pieces (optional)
Directions
Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped tomatoes to the skillet. Stir in fresh basil, crushed oregano, salt, and cayenne pepper to taste. Bring to a gentle simmer.
If using chicken, add the diced chicken breast pieces to the sauce and simmer for 12-15 minutes, stirring occasionally, until the chicken is fully cooked through (internal temperature 165°F) and the sauce has thickened slightly.
If omitting chicken, simmer the sauce for 8-10 minutes until it reaches your desired thickness.
Gently fold the cooked fusilli pasta into the tomato sauce. Remove from heat and stir in the fresh minced parsley.
Taste and adjust seasonings as needed, adding more cayenne for extra heat or more salt to preference. Serve hot.
