Servings: 6 Prep 10 mins Cook 33 mins
- 2 tablespoons olive oil
- 1 medium-size onion, peeled, diced
- 2 carrots, peeled and finely diced
- 1 rib celery, trimmed and diced
- 2 cans (28 ounces each) plum tomatoes in thick puree
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 3/4 teaspoon red-pepper flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (1 pound) fusilli luongo (long fusilli)
- 1/2 cup dry red wine
- 1 cup fresh basil leaves
- 2 tablespoons grated Parmesan
1. In large saucepan, heat oil over medium heat. Add onion, carrot and celery; cook, stirring, 10 minutes.
2. Stir in tomatoes, breaking apart with wooden spoon. Stir in tomato paste, garlic powder, pepper flakes, salt and black pepper. Simmer, uncovered, stirring often, 20 minutes.
3. Meanwhile, cook fusilli in large pot of lightly salted boiling water until al dente, firm yet tender. Drain.
4. Stir wine into tomato sauce; simmer 3 minutes. Cut basil leaves into thin strips; stir into sauce. Remove from heat.
5. Transfer drained fusilli to large serving platter. Add 1-1/2 cups sauce to fusilli; toss to combine. Top with another 2 cups sauce. Sprinkle with grated Parmesan and serve immediately. Garnish with basil leaves, if desired.
- Refrigerate remaining 3-1/2 cups sauce for up to 2 days for a later dinner, or freeze for up to 3 months.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 367, Fat, total (g): 4, chol. (mg): 2, sat. fat (g): 1, carb. (g): 67, fiber (g): 5, pro. (g): 13, sodium (mg): 694, Percent Daily Values are based on a 2,000 calorie diet.