Fusilloni pasta spirals are perfect for soaking up creamy sauces, holding onto chunky vegetables, and seasonings. This versatile pasta type always delivers a satisfying, unbeatable flavor in every bite. It’s an easy, delicious pasta recipe cooked at home for breakfast, lunch, or dinner in just 20 minutes (both recipes).
This homemade Fusilloni Pasta is a healthy, delicious, and colorful pasta made using dried Italian seasonings and vegetables. Today, through this article, I’ll show you two unbeatable ways to prepare Fusilli pasta, with fresh stir-fried vegetables, and the other topped with a deep, creamy roasted red bell pepper sauce.
What is Fusilloni Pasta?
It is a giant version of fusilli, known for its big spiral or corkscrew shape. The name comes from the Italian word fuso, meaning “spindle“; these bronze-cut and expertly crafted pieces are ideal for holding thick sauces. Now, you can savor the true joy of creamy Alfredo, zesty tomato, or herby pesto with the rich texture of fusilli pasta.
Fusilli pasta dough is made from various types of flour, such as durum wheat, semolina, or a blend of both. Its signature spiral shape isn’t just appealing, it’s practically making sauces cling perfectly. Those twists and curves create a more textured surface, providing unmatched sauce grip. These grooves make fusilli a star in pasta salads, herby pesto, baked casseroles, and dishes with red sauce, as well as white creamy sauces.
Read this article to learn more about Fusilli pasta.
Gluten-Free Fusilloni Pasta
Gluten-free pasta is traditionally made from quinoa, white corn, yellow corn, brown rice, and sometimes also made with legumes. This particular type is for those individuals who have gluten sensitivities or celiac disease, so they can enjoy this beloved pasta shape without compromising taste and texture.
Two Ways Fusilloni Pasta
Let’s start preparing this pasta with these two unbeatable ways to:
- Fusilloni with Vegetables-A quick stir-fry, colorful recipe full of natural flavors made with ingredients like onions, capsicum, cherry tomatoes, and herbs, tossed with perfectly cooked pasta.
- Fusilloni in Roasted Red Bell Pepper Sauce-A comfort, creamy, mildly spicy sauce made from roasted red capsicum, tomato, garlic, and herbs, tossed with pasta and topped with cheese.
Quick Fusilloni Pasta Recipe Video
Fusilloni Pasta with Vegetables
Ingredients You’ll Need
- 1 cup fusilli pasta
- 1 tbsp butter (or olive oil)
- 1½ tsp garlic, finely chopped
- ½ cup onion, roughly chopped
- ½ cup cherry tomatoes, halved
- ½ cup capsicum, chopped
- 1 tsp mixed herbs
- ½ tsp parsley
- ½ tsp chili flakes
- ¼ tsp crushed pepper
- Salt to taste
Directions
- Boil plenty of water in a large pot, add a generous amount of salt and a few drops of oil. Once it boils, add fusilli pasta and cook for 10–12 minutes, or until it becomes al dente (soft but still slightly firm when bitten). Now, drain immediately, rinse under cold water, and set aside.
- Next, heat butter in a pan and sauté chopped garlic until golden. Add onions with a pinch of salt. Once the onions turn translucent, toss in capsicum and cherry tomatoes, and sauté for a minute.
- Season the vegetables with mixed herbs, parsley, chili flakes, and crushed pepper, and let them simmer for a minute. Now, add the cooked fusilli pasta and toss well until coated. Serve hot immediately and enjoy!
Fusilloni Pasta with Sauce
Fusilloni pasta in spicy roasted red bell pepper sauce is a must-try recipe. It’s delicious on its own, but adding a sprinkle of grated cheese transforms it into something truly irresistible for every red sauce pasta lover. Don’t skip, make it, and enjoy every bite!
Ingredients You’ll Need
- ½ cup fusilli pasta
- 1 medium tomato, chopped
- 3 cloves of garlic
- 1 medium red bell pepper
- 1 tsp chili flakes
- A pinch of Italian seasoning
- 2 tsp olive oil
- Cheese for garnish (mozzarella recommended)
- Salt to taste
Directions
- Start with roasting the red bell pepper over an open flame until blackened on each side. Peel off the burned skin.
- Next, add roasted peppers, sautéed tomatoes, garlic, and a little olive oil to a blender, and blend them into a smooth paste.
- Transfer the sauce to a pan, add ¼ cup water (or pasta water), and let it simmer for 3–5 minutes over medium heat.
- Then add seasonings like chili flakes, salt, and Italian seasoning into the cooking paste. Toss in the cooked fusilli, stir in gently, and remove from the heat.
- Garnish with grated cheese and serve hot!.
Expert Tips for Perfect Recipe
- I recommend using butter for a richer flavor in the vegetable version, but olive oil works well too.
- Always reserve a bit of the pasta’s cooking water, it works like a natural thickening agent in sauces.
- This recipe is so versatile that it amazingly blends the flavors of other vegetables like mushrooms, corn, or zucchini for more variety.
- While blending roasted pepper sauce, add a small handful of cashews, which gives a creamier, nutty taste.
- You can use any pasta shape or even gluten-free pasta for this recipe.
- Don’t forget to add herbs; they’re the soul of pasta flavor.
- Meat lovers can add chicken or turkey for extra protein, including legumes to boost the protein content of your pasta dish.
Serving & Storage
Serve this pasta warm with sprinkled cheese, a side of garlic bread, or toasted bread. It’s recommended to enjoy the sauce fresh, but you can store it separately in the fridge for up to 2 days. I often use stored sauce with freshly cooked pasta.
Nutritional Facts
What does fusilloni pasta go with?
Long and thin pasta types provide a lot of surface area for liquids to cling to, but no crevices for the larger particles to adhere to solid particulates. So, a lot of those tasty morsels will end up in the bottom of the bowl, so pastas like spaghetti won’t work as well for the chunkier sauces.
However, twisted and spiral pastas like fusilli with rigid crevices are for sauces with larger chunks, a pasta that allows these particles to get in or stick inside, which flavors the pasta better. Hence, Fusilli pasta goes well with textured, chunky sauces like marinara or Bolognese, as well as pesto or lighter options, such as simple olive oil dressings.
Frequently Asked Questions
What is the difference between fusilli and fusilloni?
Fusilli is a larger, spiral-shaped version of fusilli, making it an excellent choice for holding chunkier sauces and ingredients.
What is fusilli pasta made of?
Traditional fusilli pasta is made by hand by mixing semolina flour with water. The dough is cut into strips, then wrapped around a rod to form spirals before drying.
What is fusilli pasta good for?
Fusilli pasta’s spiral grooves perfectly hold chunky sauces. These spiral shapes make it ideal for pasta salads, baked dishes, and both chunky and creamy sauces.
What is the difference between fusilli and fusilli corti?
Fusilli corti bucati is a more twisted classic fusilli and rotini; instead of flat corkscrew blades, it’s a short, hollow coil, just as bucatini in spiral form.
What is another name for fusilli pasta?
Rotini is another common name for fusilli pasta in the U.S., though true Italian fusilli and rotini differ slightly in shape.
Final Thoughts
Italian Fusilloni pasta is a giant version of fusilli. It carries the flavor that transforms simple ingredients into hearty, soul-satisfying meals. It’s equally flavourful, whether it’s tossed with fresh vegetables for a light, colorful dish or coated in a creamy roasted red pepper sauce for comfort food bliss, this pasta never disappoints. Try this versatile pasta recipe, experiment with your favorite add-ins, such as legumes, cheese, meat, and seafood, and discover how every spiral of fusilli can turn into a delicious bite worth enjoying.
