FoodLink - Purdue Extension

Red Hot Fusilli

15 min
30 min
Total Time
45 min
Servings: 4


1 tablespoon olive oil
2 garlic cloves (minced)
1/4 cup parsley (fresh minced)
4 cups ripe tomatoes (chopped)
1 tablespoon fresh basil (chopped) or 1 teaspoon dried basil
1 tablespoon oregano leaves (crushed) or 1 teaspoon dried oregano
1/4 teaspoon salt
1/2 hot pepper (diced)
8 ounces uncooked fusilli pasta (4 cups cooked)
1/2 pound cooked chicken breast (diced into 1/2-inch pieces — optional)*

*Nutritional analysis includes optional chicken.


  1. Heat oil in a medium saucepan over medium heat. Sauté garlic and parsley until golden.
  2. Add tomatoes, herbs, salt, and pepper. Cook uncovered over low heat until thickened (about 15 minutes), stirring frequently.
  3. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
  4. Meanwhile, cook pasta firm in unsalted water (follow package directions).
  5. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.