Best 5 Fusilli Bucati Pasta With Fresh Tomato Sauce Recipes

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Embark on a culinary journey to Italy with our delectable Fusilli Bucati Pasta with Fresh Tomato Sauce. This classic dish is a symphony of flavors, textures, and aromas, sure to tantalize your taste buds. Fusilli bucati, the corkscrew-shaped pasta, provides a delightful vessel for the vibrant tomato sauce, capturing every drop of its lusciousness. Bursting with the freshness of ripe tomatoes, this sauce awakens the senses with its tangy sweetness, while the aromatic basil adds a touch of herbaceousness that lingers on the palate.

This article presents not only the classic Fusilli Bucati with Fresh Tomato Sauce recipe but also a collection of variations that cater to diverse preferences and dietary restrictions. Dive into the world of creamy Alfredo sauce, where tender chicken and sun-dried tomatoes create a harmonious blend of flavors. Experience the vibrant colors and bold tastes of Arrabbiata sauce, a spicy tomato sauce that adds a fiery kick to your meal. For a lighter option, the flavorful Pesto sauce, made from basil, pine nuts, and Parmesan cheese, offers a refreshing alternative.

For those with dietary restrictions, this article provides a dedicated gluten-free recipe, ensuring that everyone can savor the delights of Fusilli Bucati. Whether you prefer the classic tomato sauce or crave something more adventurous, this collection of recipes has something for every palate. So, gather your ingredients, let your taste buds guide you, and prepare to indulge in the culinary masterpiece that is Fusilli Bucati Pasta.

Here are our top 5 tried and tested recipes!

FUSILLI WITH FRESH POMODORO



Fusilli with Fresh Pomodoro image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

3/4 teaspoon kosher salt, plus more
1 pound fusilli pasta
1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
3 stems fresh basil, plus 1/4 cup chopped basil
1/2 cup fresh ricotta, plus more for garnish
1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
  • Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
  • Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
  • Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI BUCATI PASTA WITH FRESH TOMATO SAUCE



Fusilli Bucati Pasta with Fresh Tomato Sauce image

This colourful Fusilli Bucati pasta dish is bright and colourful and tastes as good as it looks.

Provided by Alma Beatrice

Categories     Pasta

Time 25m

Number Of Ingredients 8

360g gragnano fusilli bucati pasta
10-15 cherry tomatoes
half a jar of sun dried tomatoes in olive oil
1 x small red onion
extra virgin olive oil
salt & pepper
fresh basil
freshly grated parmesan/vegetarian parmesan

Steps:

  • 1. Chop the red onion small pieces and fry gently in a large frying pan in a good slug of quality olive oil until soft and transparent.
  • 2. Half the cherry tomatoes and add them to the onions as well as the roughly chopped sun dried tomatoes with a little of the oil from the jar. Leave them to cook gently until soft and a little mushy. Add salt and pepper to taste as well as a few torn basil leaves.
  • 3. While the tomatoes are cooking, boil a large pan of salted water and add the pasta following the instructions on the packet.
  • 4. Drain the Fusilli Bucati pasta well and add to the pan of tomatoes, mix in the sauce making sure that all of the Fusilli are coated. Serve immediately with some parmesan sprinked on top if desired.
  • 5. see this recipe on VORREI http://bit.ly/2nISvi3

BUCATINI WITH TOMATO SAUCE AND FRESH BASIL



Bucatini with Tomato Sauce and Fresh Basil image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 first-course servings or 4 main-course servings

Number Of Ingredients 11

Salt
1 pound bucatini pasta
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
One 28-ounce can tomato puree
2 dry bay leaves
A Parmesan rind
2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
2 tablespoons grated Parmesan
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
  • Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE



Fusilli Bucati Corti with Rosmarino Maiale Monday Sauce image

I called this Monday sauce because it's easy to throw together even on the most taxing of days, and it is guaranteed to brighten a speedy weeknight meal. There is the idea of a ragu della Domenica, or Sunday sauce (sometimes called Sunday gravy) in Italy. To make it, a tireless nonna slaves over a slow-bubbling cauldron all day. This bright and straightforward sauce is the opposite--it takes just a few minutes to prepare--but the punch it packs in flavor will rival the best of the long-simmering/suffering ragus.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces fusilli bucati corti pasta
2 teaspoons kosher salt, plus more for the pasta water
1 tablespoon olive oil
1 tablespoon butter
1 pound ground pork
1 teaspoon smoky paprika
1 teaspoon onion powder
1 bunch lacinato kale, stems removed, coarsely chopped
3 garlic cloves, minced
Leaves from 2 fresh rosemary sprigs, chopped
2 tablespoons balsamic vinegar
1/2 cup dry white wine
1 cup hot, starchy pasta water
1 teaspoon red pepper flakes (optional)
One 8-ounce tub mozzarella ciliegine (small balls), drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
  • Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
  • Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE



Fusilli with Fresh Tomato and Olive Sauce image

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

Tips:

  • Choose the Right Tomatoes: Use ripe, flavorful tomatoes for the best sauce. Look for tomatoes that are deep red and free of blemishes.
  • Roast the Tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. This step is optional, but it's worth the extra effort.
  • Use Fresh Herbs: Fresh herbs, like basil, oregano, and thyme, add a burst of flavor to the sauce. Use them sparingly, as they can easily overpower the other ingredients.
  • Don't Overcook the Pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Al dente pasta is best.
  • Garnish with Parmesan Cheese: Grated Parmesan cheese is a classic garnish for pasta dishes. It adds a salty, nutty flavor that complements the tomato sauce perfectly.

Conclusion:

Fusilli bucati pasta with fresh tomato sauce is a simple but delicious dish that is perfect for any occasion. The roasted tomatoes give the sauce a rich, flavorful taste, and the fresh herbs add a pop of brightness. This dish is sure to please everyone at the table.

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