20 Delicious Fusilli Recipes for Every Occasion

Kick your pasta game up a notch with fusilli! These delightful corkscrew noodles aren’t just fun to eat—they’re perfect for holding onto sauces, making every bite a flavor explosion. Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive dishes for guests, we’ve gathered 20 mouthwatering recipes that’ll make fusilli your new go-to. Ready to find your next favorite meal? Let’s dive in!

Creamy Garlic Parmesan Fusilli

Haven’t you found yourself craving that perfect pasta dish that feels both comforting and sophisticated? Creamy garlic Parmesan fusilli delivers exactly that—a harmonious blend of rich sauce and perfectly cooked pasta that comes together with surprisingly simple techniques. Let’s walk through each step methodically to ensure your success in the kitchen.

Ingredients

– 12 ounces dried fusilli pasta
– 4 tablespoons unsalted European-style butter
– 6 large garlic cloves, microplaned
– 1 cup heavy cream, at room temperature
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, melt unsalted European-style butter in a large skillet over medium-low heat.
4. Add microplaned garlic cloves and sauté for precisely 90 seconds until fragrant but not browned.
5. Pour room-temperature heavy cream into the skillet and bring to a gentle simmer.
6. Whisk in freshly grated Parmigiano-Reggiano cheese until completely emulsified.
7. Stir in freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
8. Reserve 1/2 cup pasta cooking water before draining the fusilli.
9. Transfer drained pasta directly into the cream sauce.
10. Toss fusilli vigorously with tongs to coat every surface with sauce.
11. Add reserved pasta water 1 tablespoon at a time until sauce reaches nappe consistency.
12. Remove skillet from heat and fold in chopped fresh Italian parsley.
13. Let pasta rest for 2 minutes off heat to allow flavors to meld.
14. Plate immediately in warmed bowls.

Keep in mind that the resting period allows the sauce to cling perfectly to each fusilli spiral. The finished dish presents with a velvety texture that coats rather than pools, while the nutmeg provides a subtle warmth that complements the sharp Parmigiano-Reggiano. For an elegant presentation, twist portions into high-sided bowls and garnish with extra parsley and cheese shavings.

Spicy Tomato Basil Fusilli

Unquestionably, this Spicy Tomato Basil Fusilli delivers restaurant-quality flavor with straightforward techniques perfect for home cooks. Understanding the balance between spicy heat and fresh herbaceous notes will transform your weeknight pasta routine. Using quality ingredients and precise timing ensures a vibrant, satisfying dish every time.

Ingredients

– 12 ounces bronze-die extruded fusilli pasta
– 3 tablespoons extra virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 28 ounces San Marzano whole peeled tomatoes, hand-crushed
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add thinly sliced garlic and cook for 60-90 seconds until fragrant but not browned.
5. Stir in crushed red pepper flakes and toast for 30 seconds to release their oils.
6. Add hand-crushed San Marzano tomatoes with their juices to the skillet.
7. Simmer the sauce uncovered for 12-15 minutes until slightly thickened, stirring occasionally.
8. Reserve 1/2 cup pasta cooking water before draining the fusilli.
9. Transfer drained pasta directly into the tomato sauce.
10. Add 1/4 cup reserved pasta water and toss vigorously to emulsify the sauce.
11. Fold in torn basil leaves just until wilted, about 30 seconds.
12. Season with fine sea salt and freshly cracked black pepper.
13. Drizzle with remaining 1 tablespoon olive oil and toss to combine.
14. Divide among warmed bowls and garnish generously with grated Parmigiano-Reggiano.

Expect a delightful contrast between the tender fusilli ridges and the vibrant, chunky tomato sauce. Each bite delivers a gradual heat buildup from the pepper flakes, balanced by the sweet acidity of San Marzano tomatoes and fresh basil aroma. For an elegant presentation, serve in shallow bowls with extra basil sprigs and a drizzle of high-quality olive oil.

Lemon Butter Shrimp Fusilli

Just when you think weeknight dinners need to be complicated, this elegant pasta dish proves otherwise. Juicy shrimp, bright lemon, and rich butter come together in minutes over perfectly cooked fusilli, creating a restaurant-quality meal that feels both sophisticated and completely achievable.

Ingredients

• 12 ounces dried fusilli pasta
• 1 pound wild-caught large shrimp, peeled and deveined
• 3 tablespoons clarified butter
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 4 tablespoons unsalted European-style butter, cubed
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes without moving them.
6. Flip each shrimp and cook for 1 additional minute until opaque and lightly browned.
7. Transfer shrimp to a clean plate using tongs, leaving any accumulated butter in the skillet.
8. Reduce heat to medium and add sliced garlic to the skillet, cooking for 45 seconds until fragrant but not browned.
9. Pour white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer wine for 2 minutes until reduced by half, allowing alcohol to evaporate.
11. Add lemon juice and continue simmering for 1 minute to mellow the acidity.
12. Remove skillet from heat and whisk in cubed butter one piece at a time until fully emulsified.
13. Drain cooked pasta, reserving 1/2 cup of pasta water for sauce adjustment.
14. Return skillet with sauce to low heat and add drained pasta, tossing to coat thoroughly.
15. Add cooked shrimp back to the skillet along with parsley, salt, black pepper, and red pepper flakes.
16. Toss everything together for 1 minute, adding reserved pasta water 1 tablespoon at a time if sauce appears too thick.

What makes this dish truly special is the way the tender, coiled fusilli captures every drop of the silky lemon butter sauce, while the plump shrimp provide satisfying bites of sweetness against the bright acidity. For an elegant presentation, garnish with additional parsley and lemon zest, or serve alongside roasted asparagus spears to complete the meal.

Pesto Chicken Fusilli Bake

Zesty and comforting, this pesto chicken fusilli bake transforms simple ingredients into a showstopping family meal that comes together with minimal fuss. Perfect for busy weeknights yet impressive enough for company, this layered pasta dish delivers vibrant herbal notes from fresh basil pesto balanced by tender chicken and creamy melted cheese. Follow these methodical steps to create a perfectly baked pasta with golden, bubbly perfection every time.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 12 ounces fusilli pasta
• 2 tablespoons extra-virgin olive oil
• 1 cup homemade basil pesto
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cups low-moisture whole milk mozzarella, shredded
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the fusilli pasta to the boiling water and cook for exactly 9 minutes, until al dente.
4. While pasta cooks, pat the chicken cubes completely dry with paper towels to ensure proper browning.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken cubes in a single layer, seasoning with sea salt and black pepper.
7. Sear chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
8. Drain the cooked pasta, reserving ½ cup of pasta water for later use.
9. Return the drained pasta to the warm pot off the heat.
10. Add the homemade basil pesto, heavy cream, and reserved pasta water to the pot.
11. Stir vigorously to emulsify the sauce, creating a creamy consistency that coats the pasta.
12. Fold in the cooked chicken cubes and Parmigiano-Reggiano cheese until evenly distributed.
13. Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
14. Sprinkle the shredded mozzarella cheese evenly over the entire surface.
15. Bake uncovered for 20-25 minutes until the cheese is completely melted and develops golden spots.
16. Switch your oven to broil and cook for an additional 2-3 minutes to create a beautifully blistered cheese crust.
17. Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.

While the fusilli maintains its satisfying chew beneath the creamy pesto sauce, the golden cheese crust provides delightful textural contrast to the tender chicken. Wonderfully aromatic with fresh basil and nutty Parmesan notes, this bake pairs beautifully with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh basil leaves and an extra sprinkle of Parmigiano-Reggiano.

Roasted Vegetable Fusilli Salad

Wondering how to transform simple vegetables into a spectacular pasta salad? This roasted vegetable fusilli salad combines caramelized seasonal produce with perfectly cooked pasta for a dish that’s both comforting and elegant. Let’s walk through each step methodically to ensure your results are restaurant-quality every time.

Ingredients

• 1 pound fusilli pasta
• 2 medium zucchini, cut into ½-inch half-moons
• 1 large red bell pepper, julienned
• 1 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup chopped fresh basil
• 2 ounces crumbled feta cheese

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third of the oven.
2. Arrange the zucchini, red bell pepper, and red onion in a single layer on a parchment-lined baking sheet.
3. Drizzle 2 tablespoons of extra virgin olive oil evenly over the vegetables, ensuring all surfaces are lightly coated.
4. Sprinkle the vegetables with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
5. Roast the vegetables for 18-22 minutes, rotating the baking sheet halfway through, until edges are caramelized and vegetables are tender.
6. While vegetables roast, bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
7. Add the fusilli pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente.
8. Drain the pasta thoroughly in a colander, but do not rinse, to preserve the starch that helps the dressing adhere.
9. Transfer the hot pasta to a large mixing bowl and immediately toss with the remaining 1 tablespoon of extra virgin olive oil.
10. Add the minced garlic and remaining ½ teaspoon of fine sea salt to the pasta, tossing to distribute evenly.
11. Gently fold the roasted vegetables into the pasta mixture, being careful not to break the tender vegetables.
12. Drizzle the freshly squeezed lemon juice over the salad and toss once more to combine.
13. Fold in the chopped fresh basil and remaining ¼ teaspoon of freshly cracked black pepper.
14. Sprinkle the crumbled feta cheese over the top as the final garnish.

Ultimately, this salad achieves a beautiful contrast between the al dente fusilli and the meltingly tender roasted vegetables. The caramelized edges of the vegetables provide subtle sweetness that balances the tangy feta and bright lemon dressing. Consider serving it warm alongside grilled chicken or chilled for a next-day lunch where the flavors have deepened overnight.

Cheesy Broccoli Fusilli Casserole

Fusilli pasta provides the perfect spiral structure to cradle every bit of creamy sauce in this comforting casserole. Following these methodical steps will ensure you achieve that ideal balance of tender pasta, perfectly cooked broccoli, and golden, bubbly cheese topping. Let’s begin building this dish layer by layer for guaranteed success.

Ingredients

• 12 ounces dried fusilli pasta
• 1 pound fresh broccoli florets, cut into bite-sized pieces
• 3 tablespoons unsalted European-style butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, at room temperature
• 1 cup heavy cream
• 8 ounces sharp white cheddar cheese, freshly grated
• 4 ounces Gruyère cheese, freshly grated
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the fusilli pasta to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
4. During the final 2 minutes of pasta cooking, add the broccoli florets to the same pot.
5. Drain the pasta and broccoli together in a colander, but do not rinse—the residual starch helps thicken the sauce.
6. While the pasta cooks, melt the European-style butter in a large Dutch oven over medium heat.
7. Add the finely diced yellow onion and cook for 5-7 minutes until translucent but not browned.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a pale golden roux.
10. Gradually whisk in the room-temperature whole milk, ensuring no lumps form.
11. Whisk in the heavy cream and continue cooking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
12. Remove the sauce from heat and stir in the grated sharp white cheddar and Gruyère cheeses until fully melted and smooth.
13. Season the cheese sauce with freshly grated nutmeg, Diamond Crystal kosher salt, and freshly ground black pepper.
14. Gently fold the drained pasta and broccoli into the cheese sauce until evenly coated.
15. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
16. In a small bowl, combine panko breadcrumbs, extra virgin olive oil, and freshly grated Parmigiano-Reggiano cheese.
17. Sprinkle the breadcrumb mixture evenly over the casserole surface.
18. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbling vigorously.
19. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

When the casserole emerges from the oven, you’ll notice the cheese sauce has thickened to cling perfectly to each spiral of pasta while the broccoli retains a slight bite. The Gruyère contributes a subtle nuttiness that complements the sharp cheddar, creating a sophisticated flavor profile beyond typical cheese sauces. For an elegant presentation, serve individual portions in shallow bowls garnished with extra black pepper and a drizzle of high-quality olive oil to cut through the richness.

Sun-Dried Tomato and Spinach Fusilli

Brimming with vibrant colors and Mediterranean flavors, this sun-dried tomato and spinach fusilli transforms simple pantry staples into an elegant weeknight dinner. By following these methodical steps, you’ll master the technique of building a rich, creamy sauce that clings perfectly to every spiral of pasta. Let’s begin with gathering our precisely measured ingredients to ensure consistent results every time.

Ingredients

• 12 ounces dried fusilli pasta
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 5 ounces fresh baby spinach leaves
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, chilled and cubed

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon kosher salt to the boiling water and stir until dissolved.
3. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain pasta in a colander, reserving 1 cup of pasta cooking water.
5. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add sliced garlic and cook for 45-60 seconds until fragrant but not browned.
7. Stir in julienned sun-dried tomatoes and cook for 2 minutes to release their oils.
8. Add baby spinach in three batches, wilting each addition completely before adding the next.
9. Pour heavy cream into the skillet and bring to a gentle simmer over medium-low heat.
10. Whisk in grated Parmigiano-Reggiano cheese until fully incorporated and smooth.
11. Season sauce with nutmeg, kosher salt, and black pepper, stirring to combine.
12. Add cooked fusilli to the sauce, tossing to coat each piece thoroughly.
13. Gradually add reserved pasta water, 1/4 cup at a time, until sauce reaches desired consistency.
14. Remove skillet from heat and stir in chilled butter cubes until melted and emulsified.

Zesty with the concentrated sweetness of sun-dried tomatoes and the earthy depth of wilted spinach, this pasta delivers a luxurious creaminess that clings to every spiral of fusilli. The al dente texture provides the perfect resistance against the rich sauce, creating a satisfying mouthfeel. For an elegant presentation, garnish with additional grated Parmigiano-Reggiano and serve alongside grilled chicken or crusty artisan bread to soak up every last drop of sauce.

Garlic Butter Mushroom Fusilli

Sometimes the most satisfying meals emerge from simple ingredients prepared with care. Garlic Butter Mushroom Fusilli combines earthy mushrooms, rich butter, and aromatic garlic in a comforting pasta dish that feels both rustic and refined.

Ingredients

• 12 ounces dried fusilli pasta
• 4 tablespoons European-style unsalted butter
• 1 pound cremini mushrooms, thinly sliced
• 6 garlic cloves, microplaned
• ½ cup dry white wine, such as Sauvignon Blanc
• 1 cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup finely chopped fresh Italian parsley
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt European-style unsalted butter in a large skillet over medium-high heat until foaming subsides.
4. Add thinly sliced cremini mushrooms in a single layer and cook undisturbed for 3 minutes to develop golden coloration.
5. Stir mushrooms and continue cooking for 4-5 minutes until deeply browned and moisture has evaporated.
6. Reduce heat to medium-low and add microplaned garlic cloves, cooking for 45 seconds until fragrant but not browned.
7. Pour in dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon.
8. Simmer wine until reduced by half, approximately 2-3 minutes.
9. Stir in heavy cream and bring to a gentle simmer, cooking for 2 minutes until slightly thickened.
10. Drain cooked fusilli pasta, reserving ½ cup of pasta water.
11. Transfer drained pasta directly to the skillet with mushroom sauce.
12. Add freshly grated Parmigiano-Reggiano and toss vigorously, adding reserved pasta water 1 tablespoon at a time until sauce reaches desired consistency.
13. Season with fine sea salt and freshly cracked black pepper, adjusting to preference.
14. Fold in finely chopped fresh Italian parsley just before serving.

The fusilli’s spiral shape captures the creamy sauce beautifully, while the mushrooms provide meaty texture against the delicate pasta. For an elegant presentation, garnish with additional Parmigiano-Reggiano shavings and serve alongside a crisp green salad to cut through the richness.

Mediterranean Olive and Feta Fusilli

Meticulously crafted Mediterranean Olive and Feta Fusilli brings the vibrant flavors of the Mediterranean coast to your kitchen with its harmonious blend of briny olives, creamy cheese, and perfectly cooked pasta. Mastering this dish requires attention to timing and ingredient preparation, but the result is well worth the methodical approach. Follow these precise steps to create a restaurant-quality pasta dish that celebrates the bright, balanced flavors characteristic of Mediterranean cuisine.

Ingredients

– 12 ounces dried fusilli pasta
– 3 tablespoons extra virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– 1 cup Kalamata olives, pitted and halved
– 8 ounces high-quality feta cheese, crumbled
– 1/4 cup fresh oregano leaves, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-low heat.
4. Add thinly sliced garlic to the skillet and cook for 2-3 minutes until fragrant and lightly golden, being careful not to burn.
5. Stir in pitted and halved Kalamata olives and cook for 1 minute to warm through.
6. Drain cooked pasta, reserving 1/2 cup of pasta water for later use.
7. Immediately transfer drained pasta to the skillet with the olive mixture.
8. Add crumbled feta cheese, chopped fresh oregano, and remaining 1 tablespoon of extra virgin olive oil to the skillet.
9. Pour in 1/4 cup of reserved pasta water and freshly squeezed lemon juice.
10. Toss all ingredients together vigorously for 1-2 minutes until a light emulsion forms and cheese begins to melt slightly.
11. Season with fine sea salt and freshly ground black pepper, adjusting seasoning as needed.
12. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

A perfectly executed Mediterranean Olive and Feta Fusilli showcases the delightful contrast between the firm, spiral pasta and the creamy, briny sauce that clings beautifully to each curve. The sharp saltiness of the feta balances the rich olive flavor, while fresh oregano provides an aromatic finish that lingers pleasantly. For an elegant presentation, garnish with additional oregano sprigs and serve alongside grilled vegetables or crusty artisan bread to soak up every last bit of the flavorful sauce.

Bacon and Pea Fusilli Alfredo

Developing the perfect weeknight pasta dish requires balancing rich flavors with straightforward technique. During colder months, this Bacon and Pea Fusilli Alfredo delivers comforting creaminess while the salty bacon and sweet peas create a harmonious contrast. Let’s walk through each step methodically to ensure restaurant-quality results in your own kitchen.

Ingredients

• 8 ounces dried fusilli pasta
• 6 slices thick-cut applewood-smoked bacon, diced into ¼-inch pieces
• 2 tablespoons unsalted European-style butter
• 2 cloves fresh garlic, minced
• 1 cup heavy cream, at room temperature
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• ¼ teaspoon freshly grated nutmeg
• 1 cup frozen petite peas, thawed
• 1 tablespoon fresh Italian parsley, finely chopped
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, cook diced bacon in a large skillet over medium heat for 6-8 minutes until crisp and rendered, stirring frequently.
4. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet.
5. Add unsalted European-style butter to the skillet and melt over medium-low heat.
6. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
7. Pour in room temperature heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
8. Reduce heat to low and whisk in freshly grated Parmigiano-Reggiano cheese until completely melted and sauce thickens slightly.
9. Stir in freshly grated nutmeg and thawed petite peas, heating through for 2 minutes.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Add drained fusilli to the sauce along with ¼ cup of reserved pasta water, tossing to coat thoroughly.
12. Fold in crisp bacon pieces, fresh Italian parsley, and freshly cracked black pepper.
13. Adjust consistency with additional pasta water if needed, adding 1 tablespoon at a time until desired creaminess is achieved.

Freshly made, this pasta showcases a luxurious velvety sauce that clings perfectly to each spiral of fusilli. The crisp bacon provides satisfying texture against the tender peas, while the nutmeg adds subtle warmth that complements the sharp Parmigiano-Reggiano. For an elegant presentation, garnish with extra parsley and serve immediately in warmed bowls to maintain the ideal temperature.

Cajun Sausage and Pepper Fusilli

Diving into the heart of Cajun cuisine, this fusilli dish combines smoky andouille sausage with vibrant bell peppers in a rich, spiced tomato sauce. Perfect for weeknight dinners, it delivers complex flavors through straightforward techniques that build layers of seasoning. Follow these steps carefully to achieve a balanced dish where every component shines.

Ingredients

• 12 ounces andouille sausage, sliced into ½-inch coins
• 1 large yellow onion, finely diced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 tablespoon Cajun seasoning blend
• 1 teaspoon smoked paprika
• ½ cup heavy cream
• 1 pound fusilli pasta
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to season
• Freshly grated Pecorino Romano cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat 2 tablespoons of extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
3. Add 12 ounces of sliced andouille sausage and sear for 3–4 minutes per side until deeply browned and crispy-edged.
4. Transfer the sausage to a plate, leaving the rendered fat in the skillet.
5. Add 1 finely diced yellow onion to the skillet and sauté for 5 minutes until translucent and lightly golden.
6. Stir in 1 julienned red bell pepper and 1 julienned green bell pepper, cooking for 6–7 minutes until softened and slightly charred.
7. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
8. Sprinkle in 1 tablespoon of Cajun seasoning and 1 teaspoon of smoked paprika, toasting for 30 seconds to bloom the spices.
9. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes, scraping the bottom of the skillet to incorporate any browned bits.
10. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
11. While the sauce simmers, add 1 pound of fusilli pasta to the boiling water and cook for 10–12 minutes until al dente.
12. Return the seared sausage to the skillet and stir in ½ cup of heavy cream, heating through for 2 minutes.
13. Drain the cooked pasta, reserving ½ cup of pasta water.
14. Toss the drained fusilli with the sausage and pepper sauce, adding reserved pasta water as needed to reach a glossy, cohesive consistency.
15. Season with kosher salt to taste, adjusting for the saltiness of the sausage and cheese.
16. Garnish with freshly chopped parsley and serve immediately with freshly grated Pecorino Romano cheese. Now, the finished dish boasts a satisfying contrast of tender fusilli, juicy peppers, and crisp-edged sausage in a creamy, spiced tomato sauce. For a creative twist, top with buttery breadcrumbs or serve alongside crusty garlic bread to soak up every bit of the rich sauce.

Avocado Pesto Fusilli with Cherry Tomatoes

A perfectly balanced pasta dish that brings together creamy avocado pesto with sweet roasted tomatoes. This recipe transforms simple ingredients into an elegant weeknight meal that comes together in under 30 minutes. You’ll appreciate how the vibrant green pesto clings beautifully to every fusilli spiral.

Ingredients

• 12 ounces dried fusilli pasta
• 2 ripe Hass avocados, halved and pitted
• 2 cups fresh basil leaves, packed
• 1/2 cup raw pine nuts
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 pint cherry tomatoes, halved
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the halved cherry tomatoes cut-side up on the prepared baking sheet.
3. Drizzle tomatoes with 2 tablespoons of olive oil and season with 1/4 teaspoon sea salt.
4. Roast tomatoes for 15-18 minutes until they collapse and develop caramelized edges.
5. Meanwhile, bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
6. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
7. While pasta cooks, combine avocados, basil, pine nuts, garlic, remaining olive oil, cheese, lemon juice, and remaining salt in a food processor.
8. Pulse the mixture 8-10 times until smooth but still slightly textured.
9. Reserve 1/2 cup pasta cooking water before draining the fusilli.
10. Return drained pasta to the warm pot off heat.
11. Fold the avocado pesto into the pasta, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
12. Gently incorporate roasted cherry tomatoes and black pepper, being careful not to crush the tomatoes.
13. Divide among warmed bowls and serve immediately.

You’ll notice the fusilli’s corkscrew shape perfectly captures the creamy avocado pesto in every bite. The roasted tomatoes provide bursts of sweet acidity that cut through the richness beautifully. For an elegant presentation, garnish with additional basil leaves and a drizzle of high-quality olive oil.

One-Pot Fusilli with Sausage and Kale

One-pot fusilli with sausage and kale offers a comforting, complete meal that comes together with minimal cleanup. Our methodical approach ensures perfectly cooked pasta, tender greens, and richly flavored sausage in a single pot, making this ideal for busy weeknights when efficiency matters most. Follow each step precisely for a balanced dish where every component shines.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 12 oz fusilli pasta
• 4 cups low-sodium chicken stock
• 1 bunch lacinato kale, stems removed and leaves chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 2 tbsp extra-virgin olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb sweet Italian sausage, breaking it into 1/2-inch crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
3. Stir in 1 large finely diced yellow onion and cook for 4-5 minutes until translucent and softened.
4. Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in 12 oz fusilli pasta and toss to coat in the rendered sausage fat, toasting for 2 minutes until lightly golden.
6. Add 4 cups low-sodium chicken stock, scraping the bottom to release any browned bits, and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring once halfway through.
8. Stir in 1 bunch chopped lacinato kale, cover, and cook for 3-4 minutes until wilted and vibrant green.
9. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmigiano-Reggiano, stirring until the cheese melts and the sauce emulsifies.
10. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, then remove from heat.

A perfectly balanced dish emerges with al dente fusilli that holds its shape, tender kale that melts into the creamy sauce, and savory sausage crumbles providing bursts of flavor. For a restaurant-style presentation, garnish with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil just before serving. This one-pot wonder also reheats beautifully, making it ideal for next-day lunches where the flavors have further melded.

Balsamic Glazed Chicken Fusilli

Now, let’s master a dish that transforms simple ingredients into an elegant weeknight dinner with minimal effort. This balsamic glazed chicken fusilli combines tender poultry with al dente pasta in a rich, tangy sauce that will impress even the most discerning palates.

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced into ½-inch medallions
• 12 ounces dried fusilli pasta
• ¼ cup extra virgin olive oil
• 3 garlic cloves, minced
• ½ cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 cup chicken stock
• 2 tablespoons unsalted butter
• ¼ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons fresh basil, chiffonade-cut
• Kosher salt and freshly ground black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Season chicken medallions generously with kosher salt and freshly ground black pepper on both sides.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Sear chicken medallions for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
7. Reduce skillet heat to medium and add remaining olive oil.
8. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
9. Deglaze pan with balsamic vinegar, scraping up any browned bits from the bottom.
10. Whisk in brown sugar until completely dissolved.
11. Add chicken stock and simmer for 6-8 minutes until reduced by half and slightly thickened.
12. Swirl in unsalted butter until emulsified into the sauce.
13. Drain cooked pasta, reserving ½ cup pasta water.
14. Return pasta to stockpot and toss with the balsamic glaze.
15. Add cooked chicken and toss to combine, adding reserved pasta water as needed to loosen the sauce.
16. Fold in freshly grated Parmigiano-Reggiano until evenly distributed.
17. Garnish with chiffonade-cut fresh basil just before serving.

Allowing the chicken to rest ensures maximum juiciness, while the reserved pasta water helps create a silky sauce that clings perfectly to every spiral of fusilli. The final dish presents with contrasting textures—tender chicken against chewy pasta—all unified by the sweet-tart balsamic reduction. For an elegant presentation, serve family-style in a large ceramic bowl, garnished with extra basil and a drizzle of high-quality olive oil.

Caprese Fusilli with Fresh Mozzarella

Keeping weeknight dinners both elegant and effortless is every home cook’s goal, and this Caprese Fusilli with Fresh Mozzarella delivers exactly that—a vibrant pasta dish where sweet cherry tomatoes, creamy mozzarella, and aromatic basil come together in perfect harmony.

Ingredients

• 12 ounces fusilli pasta
• 2 pints heirloom cherry tomatoes, halved
• 8 ounces fresh mozzarella ciliegine (cherry-sized balls), drained
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 cup fresh basil leaves, chiffonade-cut
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon aged balsamic glaze

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add fusilli pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Sauté thinly sliced garlic for 45–60 seconds until fragrant but not browned.
5. Add halved heirloom cherry tomatoes to the skillet and cook for 4–5 minutes, gently pressing with a spoon to release juices, until skins begin to wrinkle.
6. Drain cooked pasta thoroughly, reserving 1/2 cup pasta water for sauce consistency.
7. Transfer drained pasta to the tomato skillet, tossing to coat evenly.
8. Remove skillet from heat and stir in fresh mozzarella ciliegine to prevent overheating and maintain creamy texture.
9. Fold in chiffonade-cut basil leaves, flaky sea salt, and freshly cracked black pepper.
10. If sauce appears too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
11. Drizzle with aged balsamic glaze just before serving to balance acidity.

Zesty and vibrant, this dish offers a delightful contrast between the tender, spiral-shaped fusilli and the burst of sweet tomatoes against the creamy mozzarella. For a summery twist, serve it chilled as a pasta salad, or garnish with additional basil sprigs and a sprinkle of toasted pine nuts for added crunch.

Spicy Arrabbiata Fusilli

Keeping weeknight dinners exciting doesn’t require complex techniques—this Spicy Arrabbiata Fusilli delivers bold flavor through simple, methodical preparation that builds layers of aromatic intensity. Kindly follow each step precisely to achieve the perfect al dente pasta coated in a vibrant, chili-kissed tomato sauce that balances heat with sweet acidity.

Ingredients

• 12 ounces dried fusilli pasta
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 28 ounces canned San Marzano tomatoes, hand-crushed
• 1 teaspoon fine sea salt
• ¼ cup fresh basil leaves, torn
• 2 tablespoons unsalted butter, chilled and cubed
• ¼ cup grated Pecorino Romano cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon of fine sea salt to the boiling water.
3. Add 12 ounces of dried fusilli pasta to the salted water and cook for 9-11 minutes, stirring occasionally to prevent sticking.
4. Reserve 1 cup of pasta cooking water before draining the fusilli.
5. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat until shimmering but not smoking.
6. Add 4 thinly sliced garlic cloves and sauté for 90 seconds until fragrant and lightly golden.
7. Stir in 1 teaspoon of crushed red pepper flakes and toast for 30 seconds to release their oils.
8. Add 28 ounces of hand-crushed San Marzano tomatoes and 1 teaspoon of fine sea salt to the skillet.
9. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
10. Add the drained fusilli to the skillet along with ½ cup of reserved pasta water.
11. Toss the pasta vigorously for 2 minutes to emulsify the sauce and coat each spiral.
12. Remove the skillet from heat and stir in ¼ cup of torn fresh basil leaves.
13. Add 2 tablespoons of chilled, cubed unsalted butter and toss until melted and creamy.
14. Fold in ¼ cup of grated Pecorino Romano cheese until fully incorporated.
15. Adjust consistency with additional reserved pasta water if needed, 1 tablespoon at a time.

Just-cooked fusilli captures the sauce in its corkscrew grooves, creating a delightful textural contrast between the tender pasta exterior and firm center. Juicy, crushed tomatoes provide a bright acidity that cuts through the gentle heat from toasted chili flakes, while chilled butter stirred off-heat creates a velvety emulsion that clings perfectly. Jazz up this classic by serving it alongside grilled ciabatta rubbed with garlic or topping with crispy pancetta crumbles for added savory depth.

Lobster and Cream Fusilli

Now, let’s master a luxurious pasta dish that transforms simple ingredients into restaurant-quality elegance. Nothing compares to the rich combination of sweet lobster and silky cream sauce clinging to perfectly cooked fusilli. Follow these precise steps to create a memorable meal that will impress even the most discerning palates.

Ingredients

• 1 pound fresh lobster tails, shells removed and meat diced into ½-inch pieces
• 12 ounces dried fusilli pasta
• 2 cups heavy cream
• 3 tablespoons clarified butter
• 2 large shallots, finely minced
• 3 cloves garlic, microplaned
• ¼ cup dry white wine
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly ground white pepper
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh lemon juice
• ¼ cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in an 8-quart stockpot.
2. Add fusilli pasta to boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat clarified butter in a large sauté pan over medium heat until it shimmers.
4. Sauté minced shallots for 3 minutes until translucent but not browned.
5. Add microplaned garlic and cook for 45 seconds until fragrant.
6. Pour in dry white wine and reduce by half, about 2 minutes.
7. Add heavy cream, kosher salt, and white pepper, then simmer for 4 minutes until slightly thickened.
8. Gently fold in diced lobster meat and cook for precisely 2 minutes until opaque.
9. Drain pasta, reserving ½ cup of starchy cooking water.
10. Transfer drained fusilli directly into the cream sauce.
11. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats the back of a spoon.
12. Remove from heat and stir in fresh lemon juice, chopped chives, and grated Parmigiano-Reggiano.

During the final toss, the sauce should cling to each spiral of fusilli without pooling at the bottom of the pan. Distinct sweet lobster pieces contrast beautifully with the rich, velvety cream base, while the lemon juice provides just enough acidity to cut through the richness. For an elegant presentation, serve in warmed bowls garnished with additional chives and a drizzle of high-quality olive oil.

Herbed Goat Cheese Fusilli

Just when you thought pasta couldn’t get more comforting, this herbed goat cheese fusilli delivers creamy sophistication with minimal effort. Join me as we transform simple ingredients into an elegant weeknight dinner that feels restaurant-worthy yet remains approachable for any skill level.

Ingredients

• 12 ounces dried fusilli pasta
• 4 ounces fresh chèvre goat cheese, crumbled
• 1/2 cup heavy cream
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt
• 1/4 cup toasted pine nuts
• 2 tablespoons unsalted butter

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add 12 ounces dried fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 2 cloves minced garlic and sauté for 45-60 seconds until fragrant but not browned.
5. Pour 1/2 cup heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and whisk in 4 ounces crumbled chèvre goat cheese until completely melted and smooth.
7. Stir in 1/4 cup finely chopped fresh parsley, 2 tablespoons thinly sliced fresh chives, and 1 tablespoon fresh thyme leaves.
8. Season the sauce with 1/2 teaspoon freshly cracked black pepper and 1/4 teaspoon fine sea salt.
9. Drain the cooked fusilli, reserving 1/2 cup of pasta water.
10. Add the drained pasta directly to the sauce in the skillet along with 2 tablespoons unsalted butter.
11. Toss the pasta with the sauce, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly.
12. Garnish the finished dish with 1/4 cup toasted pine nuts just before serving.

Silken goat cheese creates a luxurious coating that clings beautifully to fusilli’s spiral shape, while the trio of fresh herbs provides bright, aromatic notes against the creamy base. Consider serving this pasta alongside roasted cherry tomatoes for a burst of acidity, or top with additional crumbled goat cheese for extra tang. The toasted pine nuts offer delightful crunch that contrasts wonderfully with the pasta’s tender texture.

Roasted Red Pepper and Sausage Fusilli

Perfectly roasted red peppers and savory sausage create a comforting pasta dish that comes together with impressive ease. Preparing this roasted red pepper and sausage fusilli requires just a few key techniques to achieve restaurant-quality results at home, making it ideal for both weeknight dinners and casual entertaining.

Ingredients

• 12 ounces dried fusilli pasta
• 1 pound sweet Italian sausage, casings removed
• 2 large red bell peppers, seeded and quartered
• 3 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh basil leaves, chiffonaded

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third.
2. Toss the quartered red bell peppers with 1 tablespoon of extra-virgin olive oil on a rimmed baking sheet.
3. Roast the peppers for 20-25 minutes until the skins are blistered and slightly charred.
4. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes—this loosens the skins for easy removal.
5. While the peppers steam, bring 4 quarts of salted water to a rolling boil in a large stockpot.
6. Add the fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
7. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
8. Add the sausage meat, breaking it into 1/2-inch crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
9. Transfer the cooked sausage to a plate using a slotted spoon, leaving 1 tablespoon of rendered fat in the skillet.
10. Reduce the heat to medium-low and add the sliced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
11. Peel the skins from the steamed red peppers and discard them.
12. Combine the peeled roasted peppers, heavy cream, and cooked garlic in a blender, puréeing until completely smooth.
13. Return the pepper cream sauce to the skillet and bring to a gentle simmer over medium heat.
14. Stir in the grated Parmigiano-Reggiano cheese and unsalted butter until fully incorporated and the sauce thickens slightly.
15. Add the cooked sausage crumbles, kosher salt, black pepper, and red pepper flakes to the sauce, stirring to combine.
16. Drain the cooked fusilli, reserving 1/2 cup of pasta water.
17. Add the drained pasta to the skillet with the sauce, tossing to coat thoroughly.
18. If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until your desired consistency is reached.
19. Remove the skillet from heat and fold in the chiffonaded basil leaves.

Beautifully creamy yet substantial, this pasta delivers sweet pepper notes balanced by the sausage’s savory depth. The fusilli’s spiral shape captures the luxurious sauce in every bite, while the fresh basil adds a bright finishing touch. For an elegant presentation, garnish with additional basil leaves and serve alongside a crisp arugula salad dressed with lemon vinaigrette.

Thai Peanut Fusilli with Crispy Tofu

Bursting with vibrant Southeast Asian flavors, this Thai peanut fusilli with crispy tofu transforms simple ingredients into an extraordinary weeknight dinner. By carefully preparing each component methodically, you’ll achieve perfectly balanced textures and flavors that will make this recipe a regular in your rotation.

Ingredients

– 1 package extra-firm tofu, pressed and cubed
– 8 ounces fusilli pasta
– 3 tablespoons roasted peanut oil
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 1/3 cup smooth natural peanut butter
– 2 tablespoons tamari sauce
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup full-fat coconut milk
– 2 scallions, thinly sliced
– 1/4 cup fresh cilantro leaves
– 2 tablespoons roasted peanuts, crushed

Instructions

1. Press the tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
3. Add the fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons peanut oil in a large skillet over medium-high heat until shimmering.
5. Arrange tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
6. Transfer crispy tofu to a paper towel-lined plate to drain excess oil.
7. Reduce heat to medium and add remaining 1 tablespoon peanut oil to the same skillet.
8. Sauté minced garlic and grated ginger for 45 seconds until fragrant but not browned.
9. Whisk in peanut butter, tamari, rice vinegar, sesame oil, and red pepper flakes until smooth.
10. Gradually incorporate coconut milk while whisking constantly to create a creamy emulsion.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Combine the hot pasta with the peanut sauce in the skillet, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Gently fold in the crispy tofu until evenly distributed throughout the pasta.
14. Garnish with sliced scallions, fresh cilantro leaves, and crushed roasted peanuts.

Delightfully contrasting textures make this dish exceptional—the crispy tofu provides satisfying crunch against the tender fusilli’s spiral grooves that capture the creamy peanut sauce beautifully. For an elegant presentation, serve in shallow bowls with extra crushed peanuts sprinkled around the rim, or add quick-pickled vegetables for additional brightness and crunch.

Summary

Now you have a fantastic collection of fusilli recipes perfect for any meal! From quick weeknight dinners to special gatherings, these versatile pasta dishes will become family favorites. We’d love to hear which recipes you try—leave a comment with your top picks and don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious ideas too!