Jul 14 2026
Restaurants›Bombolini›Fusilli Recipe

Fusilli Recipe

Inspired by Bombolini
Time35m
Serves4

Make Fusilli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Water

Sauce Base

Tomato & Seasoning

Finishing & Optional Add-ins

Method

Pasta & Water

  1. 1

    Bring water to a boil

    In a large pot, bring 4 qt water to a rolling boil over high heat.

  2. 2

    Salt the water

    Add 1 1/2 tbsp kosher salt to the boiling water and stir to dissolve.

  3. 3

    Cook the fusilli

    Add 12 oz dry fusilli to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sauce Base

  1. 4

    Prepare aromatics

    While the pasta cooks, finely chop 1 medium yellow onion. Heat 2 tbsp extra-virgin olive oil and 1 tbsp butter in a large skillet or sauté pan over medium heat until butter melts and the oil shimmers.

  2. 5

    Sweat onion

    Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

  3. 6

    Add garlic

    Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Tomato & Seasoning

  1. 7

    Add tomatoes and paste

    Stir in 28 oz crushed tomatoes and 1 tbsp tomato paste until combined.

  2. 8

    Season the sauce

    Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.

  3. 9

    Simmer

    Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to allow flavors to meld and the sauce to thicken, stirring occasionally.

Finishing & Optional Add-ins

  1. 10

    Enrich the sauce (optional)

    If using, stir in 1/4 cup heavy cream and simmer 1–2 minutes more until the sauce is silky. Adjust salt and pepper to taste.

  2. 11

    Combine pasta and sauce

    Add the drained fusilli to the sauce along with 1/2 cup reserved pasta cooking water (add more a few tablespoons at a time if needed) and toss gently over low heat until the pasta is evenly coated and the sauce clings to the spirals, about 1–2 minutes.

  3. 12

    Finish and serve

    Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1 tsp olive oil. Fold in 1/4 cup torn fresh basil if using. Taste and adjust seasoning. Serve immediately, topped with additional Parmesan if desired.

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