Go Back
+ servings
Easy Spicy Fusilli Pasta
Prep Time
15 mins
Cook Time
25 mins
 
Are you a pasta lover looking to spice things up? This Easy Spicy Fusilli Pasta is a delicious Italian dish you’re sure to love!
Course: Main Course
Cuisine: Italian
Keyword: spicy pasta sauce recipe, spicy tomato sauce
Servings: 8 servings
Author: Jackie
Ingredients
  • 1 lb fusilli pasta
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 2 red chili peppers diced
  • 28 oz can crushed tomatoes
  • 4 garlic cloves minced
  • 3 tablespoon sundried tomato paste
  • ¼ cup red wine
  • ½ cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon coarse black pepper
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • Garnish
  • Pinch of red pepper flakes
  • Fresh chopped parsley
  • Shredded Parmesan
Instructions
  1. Bring 4 cups of salted water to a boil. Cook the pasta Al dente per package instructions.

  2. Season the water before adding the pasta. When the starch molecules in the pasta hit the heat they expand. Adding salt infuses the pasta with flavor during this process. Rinse pasta under cold water after draining to halt cooking and prevent sticking.
  3. Heat a saucepan over medium heat. Once hot, add olive oil and swirl to coat the bottom of the pan. This is done to prevent anything burning or sticking to the pan.

  4. Next, add the diced onion and chili pepper. Cook until softened, about 5 minutes.
  5. Stir often while the onions and pepper soften. Softening the onions and peppers sweetens the flavor and provides a more mild taste. This will also reduce the heat of the peppers to a more palatable slice while maintaining the smokey flavor. For less heat, seed the chile peppers. We suggest seeding only 1 of the peppers.
  6. Reserve ½ cup pasta water. Drain the pasta and rinse under cold water. Set aside. The starch in the pasta water helps thicken the pasta sauce.

  7. Once the onions are softened, stir in the minced garlic and tomato paste. Cook for 3 minutes, then deglaze with red wine. Let the liquid sizzle for 2 minutes and stir often.
  8. Heating minced garlic releases the aromatics and tones down the bitterness of raw garlic. Heating the tomato paste caramelizes the sugars and increases the flavor. Be sure to stir constantly during this step to prevent burning. After 3 minutes deglaze the pan with red wine. Red wine adds a rich robust flavor and removes anything that has stuck to the bottom of the pan. We suggest using Cabernet, but merlot will work just as fine.
  9. Add the reserved pasta sauce, canned tomatoes, heavy cream, basil, oregano, parsley, black pepper, and salt to the saucepan. Cook until mixture starts to bubble.
  10. Stir and lower heat to a simmer. Cover. Cook for 10 minutes. Only remove the lid to stir every 3-4 minutes.

  11. Add the pasta to the sauce and toss to coat. Keep over heat for 1-2 minutes to allow the pasta to absorb some of the liquid.

  12. Garnish with chopped parsley, freshly grated parmesan, and a pinch of red pepper flakes. Enjoy!