Ingredients (Serves 4)
1 package (500g) Fusilli Pasta (Spiral Pasta) 2 tablespoons olive oil 1 medium onion (finely diced) 2 cloves garlic (minced or finely chopped) 1 can (400g) crushed or diced tomatoes 100 ml cooking cream (heavy cream is also suitable) 50g grated Parmesan cheese (for serving) 1 teaspoon dried basil (or a handful of fresh basil leaves) Salt and freshly ground black pepper (to taste) For boiling water: Salt
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until it is al dente (firm to the bite). Reserve about 1 cup of the pasta water, then drain the pasta.
Prepare the Sauce: Heat the olive oil in a separate skillet or pan. Sauté the diced onion until softened and translucent. Add the minced garlic and cook for about 1 minute until fragrant.
Add Tomatoes: Pour in the canned tomatoes. Stir in the dried basil, salt, and pepper. Let the sauce simmer over low heat for about 5-7 minutes.
Add Cream and Pasta Water: Once the sauce has thickened slightly, stir in the cooking cream. Then, add about half a cup of the reserved pasta water to the sauce. The starch in the water will help the sauce become richer and cling better to the pasta. Bring it to a gentle boil again.
Combine and Serve: Add the drained fusilli pasta directly into the sauce. Toss well until the pasta is fully coated. Cook for another minute or two on the heat, then remove. Serve immediately topped with grated Parmesan cheese and fresh basil leaves.