Fusilli with Creamy Tomato Garlic and Meat Sauce or Rotini
Indulge in the comforting flavors of Fusilli with Creamy Tomato Garlic and Meat Sauce, a hearty pasta dish that's perfect for weeknight dinners or casual gatherings. This recipe pairs tender spirals of fusilli or rotini with a rich, velvety sauce made from crushed tomatoes, garlic, ground beef or turkey, and a touch of heavy cream for a luscious finish. Infused with dried oregano and basil, the sauce boasts a robust, herbaceous aroma, while a sprinkle of Parmesan cheese and optional fresh parsley add the perfect finishing touch. Ready in just 45 minutes, this dish delivers restaurant-quality flavor with minimal effort. Serve it steaming hot for a crowd-pleasing meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams Fusilli or rotini pasta
- 2 tablespoons Olive oil
- 400 grams Ground beef or ground turkey
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 200 milliliters Heavy cream
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli or rotini according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium-high heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef or turkey to the skillet. Cook, breaking up the meat with a wooden spoon, until it is fully browned and no pink remains, about 6-8 minutes.
Reduce the heat to medium and stir in the crushed tomatoes and tomato paste. Mix until well combined.
Add the dried oregano, dried basil, salt, and black pepper. Stir to incorporate the seasonings evenly into the sauce.
Lower the heat to a simmer and cook the sauce for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the heavy cream and simmer for an additional 2-3 minutes until the sauce becomes rich and creamy.
Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Add the cooked fusilli or rotini to the skillet with the sauce. Toss gently to coat the pasta evenly in the sauce.
Serve the pasta hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 698 mg | 15% | |
*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.
