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Fusilli in Tomato Cream Sauce
What you need
- 1 lb. Fusilli pasta (I prefer Barilla Plus pastas)
- 1 28 oz. can Muir Glen Organic crushed tomatoes
- 1 15 oz. can Muir Glen Organic tomato sauce
- 1-2 cups dry red wine
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 small bunch fresh basil
- 1 15 oz. tub lowfat ricotta cheese
- Kosher salt
- Fresh ground black pepper
- Olive Oil
How to make it
- Cook pasta to al denté and set aside
- Remove leaves from basil stems, reserving stems
- Chop large basil leaves, and save small leaves for garnish
- Heat a large saucepan and add olive oil and minced garlic and crushed
red pepper flakes
- When garlic becomes fragrant (about 30s-1m) add crushed tomatoes
- Stir so garlic does not burn
- Add tomato sauce, wine and basil stems
- Add 1 tsp salt and pepper and bring to simmer, cook for about 20 minutes
- Turn off heat and remove basil stems
- Stir in ricotta cheese until blended
- Add chopped basil and dress cooked pasta - you will probably have more
sauce than you need. Save the rest for lunch!
- Serve immediately, or place into a casserole and refrigerate and reheat
- If reheating, add a little more sauce on top, cover with foil
- Remove from refrigerator about 30-45 minutes before baking
- Preheat oven to 350»
- Bake casserole for 40-50 minutes until heated through
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