Recipes // Main Dish Pasta // Fusilli With Tomato Basil Sauce

Fusilli With Tomato Basil Sauce


By Kris Jenner

Makes 4-6 servings


  • 4 tablespoons extra-virgin olive oil
  • 8 large button cremini or steamed shitake mushrooms, thinly sliced
  • 6 large garlic cloves minced
  • One 28-ounce can imported Italian tomatoes in juice preferably San Marzano, puree in a blender
  • 1 beef or chicken bouillon cube, crushed
  • Pinch of sugar
  • 1 pound fusilli, or other long pasta
  • ½ cup finely chopped fresh basil, plus fresh basil leaves for garnish
  • Kosher salt and freshly ground black pepper
  • ½ cup (4 ounces) freshly grated Parmesan cheese, plus more for serving.


  1. Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat.  Add the mushrooms and cook, stirring occasionally until they are lightly browned, about 5 minutes.  Reduce the heat to medium-low and stir in the garlic.  Cook until the garlic is softened but not browned, about 1 minute.  Stir in the tomatoes, beef bouillon cube, and sugar and bring to boil over high heat.  Reduce the heat to medium-low and simmer, stirring occasionally, being sure to dissolve the bouillon cube, until the sauce is slightly reduced, about 30 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the fusilli and cook according to the package directions until al dente.  Drain the Pasta and return it to the cooking pot.
  3. Stir the chopped basil and remaining 2 tablespoons olive oil into the sauce.  Season with salt and pepper to taste.  Pour the sauce over the pasta, add the Parmesan Cheese, and mix well.  Transfer to a serving bowl, garnish with the basil leaves, and serve hot, with additional Parmesan cheese served on the side.
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