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Easy Cheesy Tomato Fusilli Pasta

A quick and comforting fusilli pasta coated in a flavorful tomato sauce, finished with mozzarella, Parmesan, and fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: ITALIAN-INSPIRED
Ingredients Equipment Method

Ingredients
  

  • For the Pasta
  • 12 ounces 340 g dry fusilli pasta
  • Water for boiling
  • Salt for the pasta water
  • For the Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 can 28 ounces / 794 g crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • 1/2 teaspoon sugar optional, if the sauce tastes too sharp
  • To Finish
  • 3/4 cup about 85 g shredded mozzarella
  • 1/4 cup about 25 g finely grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1/2 to 1 cup reserved pasta water as needed

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Cook the fusilli in a large pot of salted boiling water according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain without rinsing.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
  3. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, stirring constantly so it does not burn.
  4. Add the crushed tomatoes, oregano, basil, black pepper, and optional red pepper flakes. Simmer gently for 10 to 12 minutes. Season with salt and add the optional sugar only if the sauce tastes too sharp.
  5. Add the drained fusilli to the sauce and toss well. Add the reserved pasta water a little at a time if needed, then cook together over low heat for 1 to 2 minutes.
  6. Turn off the heat and stir in half of the mozzarella and Parmesan. Divide between four plates, then top with the remaining cheese and fresh parsley. Serve warm.