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Fusilli In Tomato Sauce


  • 250 gms of Fusilli
  • 3 tbsp of olive oil
  • 2 tbsp white butter (unsalted)
  • 2 cloves of garlic
  • 1 inch of ginger
  • 1 onion
  • ½ cup tomato puree
  • 1 tbsp of cornflour
  • Salt to taste
  • 1 tbsp of coriander
  • 11/2 tbsp of grounded black pepper
  • Water as required
  • Gouda cheese to garnish


  • Take a medium pan, put 2 ½ cups of water, add 1 tbsp of salt, 1 tbsp of olive oil (extra virgin) and allow it to boil. Now add 250 gms of Fusilli into the boiling water and take it out after 2 minutes.
  • Put the Fusilli on a sieve or colander and wash it once with cold water (room temperature). Immediately add 2 tbsp of olive oil and mix it properly, it will prevent the Fusilli from sticking together.
  • Take a saucepan, put 2 tbsp of butter and olive. Add 1 finely chopped onion, finely diced onion and ginger, stir in low medium flame until caramelised.
  • Add ½ cup of tomato puree and stir continuously to mix with the caramelised onion, ginger, and garlic. Allow it to simmer for 6 minutes in medium low flame.
  • Now add 1 ½ tbsp of freshly grounded black peppercorn and stir. Allow it again to simmer for 5 more minutes in medium low flame.
  • Mix 1 tbsp of cornflour with ½ cup of water and add it to the saucepan. Stir continuously till the tomato sauce thickens.
  • Now add the Fusilli and mix it with the tomato sauce. Add 1 tbsp of chopped coriander and salt to taste.
  • Serve your piping hot Fusilli in tomato sauce by grating some gouda cheese.

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