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Fusilli in Tomato Cream Sauce

What you need

  1. 1 lb. Fusilli pasta (I prefer Barilla Plus pastas)
  2. 1 28 oz. can Muir Glen Organic crushed tomatoes
  3. 1 15 oz. can Muir Glen Organic tomato sauce
  4. 1-2 cups dry red wine
  5. 4 cloves garlic, minced
  6. 1/2 tsp crushed red pepper flakes
  7. 1 small bunch fresh basil
  8. 1 15 oz. tub lowfat ricotta cheese
  9. Kosher salt
  10. Fresh ground black pepper
  11. Olive Oil

How to make it

  1. Cook pasta to al denté and set aside
  2. Remove leaves from basil stems, reserving stems
  3. Chop large basil leaves, and save small leaves for garnish
  4. Heat a large saucepan and add olive oil and minced garlic and crushed red pepper flakes
  5. When garlic becomes fragrant (about 30s-1m) add crushed tomatoes
  6. Stir so garlic does not burn
  7. Add tomato sauce, wine and basil stems
  8. Add 1 tsp salt and pepper and bring to simmer, cook for about 20 minutes
  9. Turn off heat and remove basil stems
  10. Stir in ricotta cheese until blended
  11. Add chopped basil and dress cooked pasta - you will probably have more sauce than you need. Save the rest for lunch!
  12. Serve immediately, or place into a casserole and refrigerate and reheat
  13. If reheating, add a little more sauce on top, cover with foil
  14. Remove from refrigerator about 30-45 minutes before baking
  15. Preheat oven to 350»
  16. Bake casserole for 40-50 minutes until heated through

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