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Fusilli Pasta With Homemade Marinara Sauce Recipe

4.40 from 5 votes

Fusilli pasta with Homemade Marinara sauce recipe has the goodness of herbs and veggies which make it a wholesome dinner one pot meal for weeknights.
Flavoured with crushed garlic it gives a tongue numbing experience when enjoyed with Crusty garlic bread. Making marinara sauce at home is definitely time-consuming but the promising aroma is worth the wait.
So here you go - Fusilli pasta with home made marinara sauce recipe for those hungry plates.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
Recipe Taste Salty, Savoury
Servings 6


  • 475 gm Fusilli Pasta uncooked
  • ½ Red pimento sliced and sauteed
  • 1/2 Capsicum green, sliced and sauteed
  • 1 Onion sliced, sauteed, large
  • 350 gm Tomatoes canned and chopped, with liquid
  • 5 cloves Garlic
  • 3 tbsp Olive oil extra virgin
  • 2 tsp Basil dried
  • Salt as per taste
  • ½ tsp Black pepper freshly ground
  • ½ tsp Red pepper flakes
  • 175 gm Parmesan cheese freshly grated


  • In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.

To make Marinara sauce

  • Add tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper, and red pepper flakes.
  • Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (If the sauce starts to become too dry, add a little water

Fusilli pasta

  • Start Fusilli pasta 15 minutes before sauce is done. Cook pasta until al dente. Once the sauce is done add the sauteed veggies. Mix well.
  • Serve by ladling sauce over pasta and sprinkling Parmesan cheese to taste.

Please appreciate the author by voting!

4.40 from 5 votes

Recipe Nutrition

Calories: 439 kcal | Carbohydrates: 66 g | Protein: 22 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 20 mg | Sodium: 542 mg | Potassium: 407 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1095 IU | Vitamin C: 23 mg | Calcium: 381 mg | Iron: 2 mg

In collaboration with

Chef Reetu Uday Kugaji Visit Profile / Website

Plattershare Team
Plattershare Team

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