Creamy Fusilli Pasta with Mozzarella and Tomato Sauce
This creamy fusilli pasta with mozzarella and tomato sauce is a practical, quick and very flavorful recipe for lunch or dinner. The pasta is cooked and then coated in a sauce made with onion, garlic, tomato sauce, milk, cream, mozzarella, butter and simple seasonings. The result is a very creamy, well-seasoned pasta finished with fresh herbs, perfect for an easy everyday meal.
Equipment
- pot For cooking the pasta.
- colander For draining the cooked pasta.
- skillet For preparing the sauce and finishing the pasta.
- knife For chopping the onion, garlic and fresh herbs.
- cutting board For supporting the ingredients while cutting.
- spoon For mixing the sauce and pasta.
- grater For grating the mozzarella, if needed.
- plate For serving the finished pasta.
Ingredients
- 200 g fusilli pasta
- water for cooking the pasta
- salt for cooking the pasta
- oil for cooking the pasta and sautéing
- 1 chopped onion
- 2 cloves chopped garlic
- 4 tablespoons tomato sauce
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1/2 cup milk
- 1/2 cup water
- 200 g cream
- 100 g grated mozzarella cheese
- 1 teaspoon butter
- fresh herbs to taste for finishing
Instructions
- Add water to a pot, add a little salt and oil, and heat it.
- Add the fusilli pasta and cook until tender.
- While the pasta cooks, heat a little oil in a skillet.
- Add the chopped onion, chopped garlic and tomato sauce.
- Sauté quickly until the onion and garlic become fragrant.
- Add the salt, red pepper flakes, oregano and sugar.
- Mix very well to incorporate the seasonings.
- Add the milk, water, cream, grated mozzarella and butter.
- Mix and let the sauce reduce slightly until creamy.
- Drain the cooked pasta and add it to the sauce.
- Mix well and cook for a few more minutes so the pasta absorbs the flavor of the sauce.
- Turn off the heat and transfer the pasta to a plate.
- Finish with fresh herbs to taste and, if desired, more cheese on top.
Video
Notes
Cook the pasta just until tender, because it will return to the skillet and absorb some of the sauce. Sauté the onion and garlic well to make the base more flavorful. The sugar helps balance the acidity of the tomato sauce. For an even creamier result, add a little more cheese at the end. Serve hot, right after mixing the pasta into the sauce.
Nutrition
Calories: 515kcalCarbohydrates: 58gProtein: 17gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 850mgPotassium: 360mgFiber: 3gSugar: 6gVitamin A: 620IUVitamin C: 8mgCalcium: 260mgIron: 3mg
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