Fusilli Alla Carlo
Indulge in the creamy, comforting flavors of Fusilli Alla Carlo, a luscious pasta dish that combines tender fusilli with a rich tomato-cream sauce infused with garlic and a touch of heat from red chili flakes. Sautéed mushrooms add depth and savory delight, while a dash of oregano enhances its Italian charm. Finished with a generous sprinkle of Parmesan cheese and fresh parsley, this recipe is perfect for a quick but elegant weeknight meal. Ready in just 35 minutes, this delectable dish is a surefire way to bring restaurant-quality dining to your table. Perfect for pasta lovers, it’s a versatile and satisfying choice for any occasion.
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Recipe Information
Ingredients
- 400 g fusilli pasta
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 200 g button mushrooms, sliced
- 400 g crushed tomatoes (canned)
- 150 ml heavy cream
- 0.5 tsp red chili flakes
- 1 tsp dried oregano
- 50 g Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
Heat the olive oil and butter over medium heat in a large skillet or saucepan. Add the finely chopped onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, until they release their moisture and are golden brown.
Pour in the crushed tomatoes and bring to a simmer. Stir in the red chili flakes, oregano, salt, and black pepper. Simmer for 7-8 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Add the cooked fusilli to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, use the reserved pasta water, a couple of tablespoons at a time, to loosen it until it reaches your desired consistency.
Stir in half of the grated Parmesan cheese and mix well.
Serve the Fusilli Alla Carlo hot, garnished with the remaining Parmesan cheese and freshly chopped parsley.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 31.9 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 785 mg | 60% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
