25 Delicious Fusilli Recipes for Every Occasion

Zesty, versatile, and always delightful, fusilli pasta twists its way into our hearts and kitchens with endless possibilities. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, our roundup of 25 delicious fusilli recipes has something for every occasion. Dive in and discover how these spiral noodles can transform your meals into something extraordinary!

Fusilli with Tomato and Basil

Yesterday, as I rummaged through my pantry, I stumbled upon a box of fusilli that instantly transported me back to my grandmother’s kitchen. There’s something about the spiral shape of fusilli that makes it the perfect vehicle for a rich, herby tomato sauce, don’t you think?

Ingredients

• 12 oz fusilli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
5. Pour in the hand-crushed San Marzano tomatoes, stirring to combine with the garlic and oil.
6. Simmer the sauce uncovered for 10 minutes, allowing it to thicken slightly.
7. Season the sauce with sea salt and black pepper, adjusting to your preference.
8. Drain the pasta, reserving 1/2 cup of the pasta water.
9. Toss the cooked fusilli with the tomato sauce, adding reserved pasta water as needed to loosen the sauce.
10. Stir in the torn basil leaves and Pecorino Romano cheese until evenly distributed.

With its vibrant tomato sauce clinging to every twist of pasta, this dish is a celebration of simplicity. Serve it with a drizzle of olive oil and an extra sprinkle of Pecorino for a touch of luxury.

Creamy Fusilli Alfredo

Kicking off our culinary adventure today, I’m thrilled to share a dish that’s close to my heart—Creamy Fusilli Alfredo. It’s a recipe that reminds me of cozy Sunday dinners with my family, where the aroma of garlic and Parmesan filled the air. Perfect for those nights when you crave something indulgent yet simple to whip up.

Ingredients

• 12 oz fusilli pasta
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat, ensuring it doesn’t brown.
4. Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant, being careful not to burn it.
5. Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
6. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
7. Season the sauce with freshly ground nutmeg, sea salt, and black pepper, adjusting to your preference.
8. Drain the pasta, reserving 1/2 cup of the pasta water, then add the pasta to the skillet with the Alfredo sauce.
9. Toss the pasta gently in the sauce, adding reserved pasta water as needed to reach your desired consistency.
10. Garnish with finely chopped fresh parsley before serving.

Great for a luxurious weeknight dinner, this Creamy Fusilli Alfredo boasts a velvety texture and a rich, cheesy flavor that’s irresistibly comforting. Try topping it with grilled shrimp or crispy pancetta for an extra layer of decadence.

Fusilli with Spinach and Ricotta

Mmm, there’s something incredibly comforting about a bowl of pasta that’s both creamy and packed with greens. I remember the first time I whipped up this Fusilli with Spinach and Ricotta; it was a chilly evening, and I was craving something hearty yet not too heavy. This dish hit the spot perfectly, and it’s been a staple in my kitchen ever since.

Ingredients

• 12 oz fusilli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it brown.
3. Add the baby spinach to the skillet in batches, stirring until wilted, about 2 minutes per batch.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the wilted spinach, ricotta, Parmesan, nutmeg, salt, and pepper to the pasta. Stir gently to combine, adding reserved pasta water as needed to create a creamy sauce.
6. Serve immediately, garnished with additional Parmesan if desired.

Silky ricotta clings to every twist of fusilli, while the spinach adds a fresh, slightly earthy note. For an extra touch of luxury, drizzle with a bit of truffle oil before serving.

Spicy Fusilli Arrabbiata

Back when I first stumbled upon Spicy Fusilli Arrabbiata in a tiny Roman trattoria, I knew I had to bring this fiery delight into my kitchen. It’s the perfect dish for those who love a bit of heat with their pasta, and trust me, it’s easier to make than you might think.

Ingredients

• 8 oz fusilli pasta
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp sea salt
• 1/4 cup Pecorino Romano cheese, freshly grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 10-12 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
5. Stir in the hand-crushed San Marzano tomatoes and sea salt, bringing the sauce to a gentle simmer.
6. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
7. Drain the pasta, reserving 1/2 cup of the pasta water.
8. Toss the cooked fusilli with the arrabbiata sauce in the skillet, adding reserved pasta water as needed to loosen the sauce.
9. Remove from heat and stir in the torn basil leaves.
10. Serve immediately, garnished with freshly grated Pecorino Romano cheese.

Creating this dish brings back memories of that Roman summer, with the fusilli perfectly coated in a sauce that’s robust and spicy. The Pecorino Romano adds a salty depth that balances the heat beautifully. Try serving it with a side of crusty bread to sop up every last bit of sauce.

Fusilli with Mushrooms and Garlic

Kicking off the week with a dish that’s as comforting as it is elegant, Fusilli with Mushrooms and Garlic has become my go-to for those evenings when I crave something earthy yet sophisticated. It’s the kind of meal that reminds me of autumn evenings in my tiny New York apartment, where the aroma of garlic and mushrooms would fill the space, making it feel infinitely cozier.

Ingredients

• 8 oz fusilli pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 lb mixed wild mushrooms, cleaned and sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5-7 minutes.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
5. Lower the heat to medium and stir in the heavy cream and reserved pasta water. Simmer until the sauce slightly thickens, about 2 minutes.
6. Add the cooked fusilli to the skillet along with the Parmesan cheese and butter. Toss everything together until the pasta is evenly coated and the cheese has melted. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.

Perfectly al dente fusilli coated in a creamy, garlicky sauce with the umami richness of wild mushrooms makes this dish a standout. Serve it with a crisp green salad and a glass of the remaining white wine for a complete meal that feels both indulgent and balanced.

Fusilli Pasta Salad with Vegetables

Kicking off the summer with a dish that’s as vibrant as the season itself, I’m thrilled to share my go-to fusilli pasta salad with vegetables. It’s a recipe born from lazy Sunday afternoons and the need for something refreshing yet satisfying, perfect for picnics or a quick weekday lunch.

Ingredients

• 8 oz fusilli pasta
• 2 cups cherry tomatoes, halved
• 1 cup English cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup Parmesan cheese, shaved

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, prepare an ice bath. Drain the pasta and immediately plunge it into the ice bath to stop the cooking process. Drain again and transfer to a large mixing bowl.
3. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
4. Add the cherry tomatoes, English cucumber, red onion, and Kalamata olives to the pasta. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for 10 minutes to allow the flavors to meld. Just before serving, sprinkle with fresh basil and shaved Parmesan cheese.

Here’s to a dish that’s a symphony of textures and flavors—the crisp vegetables against the tender pasta, all brought together by the tangy dressing. Serve it in a hollowed-out watermelon for an unforgettable summer presentation.

Fusilli with Sausage and Peppers

Craving something hearty yet straightforward for dinner last night, I found myself reaching for the comforting embrace of pasta. There’s something about fusilli’s playful spirals that makes every bite a little more fun, especially when tangled with savory sausage and sweet peppers.

Ingredients

• 1 lb fusilli pasta
• 1 lb Italian sausage, casings removed
• 2 cups mixed bell peppers, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup dry white wine
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup fresh basil leaves, torn
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
5. Stir in the sliced bell peppers and minced garlic, cooking until the peppers soften, about 4 minutes.
6. Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and simmer until reduced by half, about 3 minutes.
7. Drain the pasta, reserving 1/2 cup of the cooking water, and add the pasta to the skillet.
8. Toss everything together, adding the reserved pasta water as needed to loosen the sauce.
9. Remove from heat and stir in the Pecorino Romano cheese and torn basil leaves.
10. Season with salt and freshly ground black pepper to taste.

Best enjoyed immediately, this dish boasts a delightful contrast of textures—from the tender pasta to the crisp-tender peppers—and a rich, savory depth from the sausage and wine. For an extra touch of elegance, serve it with a sprinkle of additional Pecorino Romano and a drizzle of high-quality olive oil.

Cheesy Baked Fusilli

Last weekend, I found myself craving something cozy yet indulgent, and that’s when this Cheesy Baked Fusilli came to mind. It’s the perfect dish for those days when you need a little comfort food magic in your life.

Ingredients

• 1 lb fusilli pasta
• 2 cups heavy cream
• 1 cup whole milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the fusilli according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the butter until foamy. Whisk in the flour and cook for 1 minute to form a roux.
4. Gradually whisk in the heavy cream and milk, ensuring no lumps remain. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the cheddar and Gruyère cheeses until fully melted and smooth. Season with smoked paprika, nutmeg, and salt.
6. Combine the cooked fusilli with the cheese sauce, ensuring each piece is well coated. Transfer to the prepared baking dish.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Out of the oven, this dish boasts a creamy interior with a delightfully crispy top. Serve it alongside a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Fusilli with Pesto and Cherry Tomatoes

Craving something fresh yet comforting for dinner last night, I found myself reaching for the vibrant green pesto I’d whipped up over the weekend. There’s something about fusilli’s corkscrew shape that makes it the perfect vehicle for clinging onto every bit of that herby, garlicky sauce, especially when tossed with sweet, burst cherry tomatoes.

Ingredients

• 12 oz fusilli pasta
• 1/2 cup homemade basil pesto (or high-quality store-bought)
• 1 pint cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté until they just begin to soften, about 3-4 minutes.
4. Drain the pasta, reserving 1/4 cup of the pasta water, then return the pasta to the pot.
5. Add the pesto, sautéed cherry tomatoes, reserved pasta water, sea salt, and black pepper to the pot with the pasta. Toss gently to combine, ensuring the pasta is evenly coated with the pesto.
6. Transfer the pasta to serving bowls and sprinkle with freshly grated Parmigiano-Reggiano cheese.

Now, the fusilli should be perfectly al dente, with the pesto creating a glossy, flavorful coat that’s punctuated by the sweet pops of cherry tomatoes. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a few basil leaves on top.

Fusilli with Chicken and Broccoli

Zesty flavors and hearty ingredients come together in this fusilli with chicken and broccoli dish that’s perfect for a weeknight dinner or a cozy weekend meal. I remember the first time I whipped this up; it was a chilly evening, and I wanted something comforting yet nutritious—this recipe hit the spot.

Ingredients

• 8 oz fusilli pasta
• 2 cups broccoli florets, blanched
• 1 lb chicken breast, cubed
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp red pepper flakes
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the cubed chicken breast and sauté until golden brown and cooked through, about 6-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
6. Stir in the blanched broccoli florets and cook for another 2 minutes.
7. Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly, about 3 minutes.
8. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Tip: Use the reserved pasta water to adjust the sauce consistency if needed.
9. Sprinkle with grated Parmesan cheese and season with salt to taste, tossing once more to combine.

Just like that, you’ve got a dish with the perfect balance of creamy, spicy, and cheesy flavors. The fusilli holds the sauce beautifully, and the broccoli adds a fresh crunch. Serve it with a side of garlic bread to soak up every last bit of that delicious sauce.

Fusilli Carbonara

Perfectly al dente fusilli tossed in a creamy, velvety carbonara sauce is my idea of comfort food heaven. I remember the first time I tried making it at home, nervously whisking eggs into hot pasta, praying it wouldn’t scramble—now, it’s a weeknight staple in my kitchen.

Ingredients

• 12 oz fusilli pasta
• 4 oz guanciale, diced into 1/4-inch pieces
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, finely grated
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 9-11 minutes, until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add diced guanciale. Render fat until crispy, about 5-7 minutes, then remove from heat.
4. In a mixing bowl, combine beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and salt, whisking until smooth.
5. Reserve 1/2 cup of pasta water, then drain pasta and immediately add to the skillet with guanciale, tossing to coat.
6. Remove skillet from heat and quickly stir in the egg mixture, adding reserved pasta water 1 tbsp at a time until sauce reaches a creamy consistency.
7. Serve immediately, garnishing with additional grated cheese and pepper if desired.

Golden strands of pasta cling to the rich, peppery sauce, with crispy bits of guanciale adding a salty crunch. For an extra touch, top with a softly poached egg and let the yolk mingle with the carbonara for an indulgent twist.

Fusilli with Shrimp and Lemon Butter Sauce

Last summer, I stumbled upon this delightful combination of fusilli and shrimp during a lazy beach weekend, and it’s been a staple in my kitchen ever since. The lemon butter sauce adds a bright, tangy twist that perfectly complements the sweetness of the shrimp.

Ingredients

• 8 oz fusilli pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
4. Reduce the heat to low and stir in the heavy cream. Simmer the sauce until it thickens slightly, about 3 minutes. Season with salt and freshly ground black pepper to taste.
5. Return the cooked shrimp to the skillet and add the drained fusilli. Toss everything together until the pasta and shrimp are evenly coated with the sauce.
6. Garnish with freshly chopped parsley before serving.

What makes this dish truly special is the creamy texture of the sauce paired with the al dente bite of the fusilli. For an extra touch of elegance, serve it with a sprinkle of lemon zest on top.

Fusilli with Roasted Vegetables

Craving something that’s both hearty and healthy? I recently whipped up this fusilli with roasted vegetables on a lazy Sunday afternoon, and it’s quickly become a staple in my kitchen. The combination of al dente pasta and caramelized veggies is simply irresistible, especially when tossed with a garlic-infused olive oil.

Ingredients

• 8 oz fusilli pasta
• 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes), diced
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting.
2. Toss the diced vegetables with 2 tbsp of olive oil, sea salt, and black pepper on a baking sheet, spreading them out evenly for uniform roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they’re tender and slightly charred, stirring halfway through for even cooking.
4. While the vegetables roast, bring a large pot of salted water to a boil and cook the fusilli according to package instructions until al dente, usually about 10-12 minutes.
5. Drain the pasta, reserving 1/4 cup of the pasta water for later use.
6. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds, being careful not to burn it.
7. Add the drained pasta, roasted vegetables, and reserved pasta water to the skillet, tossing everything together to combine thoroughly.
8. Remove from heat and stir in the grated Parmesan cheese and fresh basil, adjusting the seasoning if necessary.

Delight in the vibrant colors and flavors of this dish, where the sweetness of the roasted vegetables perfectly complements the savory notes of garlic and Parmesan. For an extra touch of elegance, serve it with a drizzle of high-quality olive oil and a sprinkle of red pepper flakes for those who enjoy a bit of heat.

Fusilli with Meatballs and Marinara

Unbelievably comforting and packed with flavor, this Fusilli with Meatballs and Marinara is a dish that brings back memories of Sunday dinners at my grandma’s house. The combination of tender meatballs, al dente pasta, and a rich, herby marinara sauce is simply irresistible. Here’s how I make it, with a few personal twists that I’ve picked up over the years.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp extra virgin olive oil
• 1 lb fusilli pasta
• 24 oz marinara sauce (homemade or high-quality store-bought)
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, minced garlic, and Parmigiano-Reggiano. Season with salt and pepper. Mix until just combined; overmixing can make the meatballs tough.
2. Form the mixture into 1.5-inch meatballs, placing them on a parchment-lined tray. This recipe should yield about 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Once all meatballs are browned, return them to the skillet and pour in the marinara sauce. Simmer on low heat for 20 minutes, stirring occasionally, until the meatballs are cooked through.
5. Meanwhile, cook the fusilli in a large pot of salted boiling water until al dente, about 9 minutes. Drain, reserving 1/2 cup of pasta water.
6. Toss the cooked pasta with the meatballs and sauce, adding reserved pasta water as needed to loosen the sauce. Stir in the torn basil leaves just before serving. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Nothing beats the hearty texture of the fusilli paired with the succulent meatballs and vibrant marinara. For an extra touch of luxury, drizzle with a bit of high-quality olive oil and sprinkle with additional Parmigiano-Reggiano before serving.

Fusilli with Avocado and Lime Dressing

Goodness, have you ever had one of those days where you crave something creamy yet refreshing, but also want to keep it light? That’s exactly how I felt when I stumbled upon this fusilli with avocado and lime dressing recipe. It’s a game-changer for those sweltering summer evenings when turning on the stove feels like a chore.

Ingredients

• 8 oz fusilli pasta
• 1 ripe Hass avocado, pitted and peeled
• 2 tbsp fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh cilantro, finely chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta to the boiling water and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine the avocado, lime juice, olive oil, cilantro, garlic, sea salt, and black pepper in a blender. Blend until smooth and creamy. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps the dressing cling better to the pasta.
5. In a large mixing bowl, toss the cooled fusilli with the avocado lime dressing until evenly coated.
6. Garnish with crumbled feta cheese before serving.

Light and zesty, this dish offers a delightful contrast between the creamy avocado dressing and the tangy lime. Serve it chilled for a refreshing summer meal, or at room temperature to let the flavors meld beautifully.

Fusilli with Tuna and Capers

Craving something quick yet utterly satisfying for dinner last night, I found myself reaching for a can of tuna and a box of fusilli. It’s one of those meals that reminds me of lazy summer evenings when the kitchen is too hot to spend hours cooking, but the heart still yearns for something delicious.

Ingredients

• 8 oz fusilli pasta
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (5 oz) high-quality tuna in olive oil, drained
• 2 tbsp capers, rinsed and drained
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
3. Stir in the garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Ensure the garlic doesn’t brown to avoid bitterness.
4. Add the white wine to the skillet, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 2 minutes.
5. Flake the tuna into the skillet, adding the capers and half of the parsley. Stir gently to combine without breaking the tuna too much.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Tip: The starchy water helps to emulsify the sauce.
7. Add the pasta to the skillet along with a splash of the reserved water. Toss everything together until the pasta is well coated, adding more water if needed.
8. Season with salt to taste and sprinkle with the remaining parsley before serving. Tip: A squeeze of lemon juice can brighten the flavors if desired.

Absolutely delightful, this dish balances the richness of tuna with the briny pop of capers, all hugged by perfectly cooked fusilli. Serve it with a crisp green salad and a glass of the remaining white wine for a meal that feels both effortless and elegant.

Fusilli with Butternut Squash and Sage

Nothing says comfort like a bowl of pasta, especially when it’s tossed with the sweet, nutty flavors of butternut squash and the earthy aroma of sage. I remember the first time I made this dish; it was a chilly autumn evening, and the kitchen was filled with the most incredible smells. It’s become a staple in my home ever since, perfect for those nights when you want something a little special without too much fuss.

Ingredients

• 1 lb fusilli pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 2 tbsp olive oil and butter over medium heat. Add the sage leaves and fry for about 1 minute, until crisp. Remove with a slotted spoon and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds, until fragrant. Add the roasted butternut squash and cooked pasta, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time.
5. Stir in the Parmesan cheese and nutmeg, adjusting seasoning with salt and pepper. Garnish with the fried sage leaves before serving.

Unbelievably creamy and rich, this dish balances the sweetness of the squash with the sharpness of the Parmesan beautifully. For an extra touch of elegance, serve it in warmed bowls with a drizzle of truffle oil and a sprinkle of toasted pine nuts on top.

Fusilli with Eggplant and Tomato Sauce

Nothing beats the comfort of a hearty pasta dish, especially when it’s as vibrant and flavorful as this fusilli with eggplant and tomato sauce. I remember the first time I tried this dish at a small trattoria in Brooklyn; the way the eggplant melted in my mouth, paired with the tangy tomato sauce, was unforgettable. Now, it’s a staple in my kitchen, perfect for those evenings when I crave something both nourishing and indulgent.

Ingredients

• 1 lb fusilli pasta
• 1 large eggplant, diced into 1/2-inch cubes
• 2 cups San Marzano tomatoes, crushed
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes
• Salt, to taste
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until golden brown and tender, about 8 minutes, stirring occasionally to ensure even cooking.
3. Add the minced garlic and red pepper flakes to the skillet with the eggplant, sautéing for 1 minute until fragrant.
4. Stir in the crushed San Marzano tomatoes and bring the sauce to a simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
6. Remove the skillet from the heat and stir in the torn basil leaves and grated Pecorino Romano cheese. Season with salt to taste.

Unbelievably satisfying, this dish offers a delightful contrast of textures—from the tender eggplant to the al dente pasta—all enveloped in a rich, tangy tomato sauce. Serve it with a sprinkle of extra Pecorino Romano and a drizzle of olive oil for an extra touch of luxury.

Fusilli with Smoked Salmon and Dill

Every time I stumble upon a dish that’s both elegant and effortless, I can’t help but share it with you all. This fusilli with smoked salmon and dill is one of those recipes that feels like a special occasion but is simple enough for a weeknight dinner. It’s a dish that reminds me of summer evenings spent by the lake, where the flavors are as fresh as the air.

Ingredients

• 8 oz fusilli pasta
• 4 oz smoked salmon, thinly sliced
• 2 tbsp extra virgin olive oil
• 1/2 cup heavy cream
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
4. Add the smoked salmon to the skillet and gently sauté for 1-2 minutes, just until it begins to warm through.
5. Pour in the heavy cream, stirring gently to combine with the salmon. Tip: Keep the heat at medium to prevent the cream from separating.
6. Stir in the fresh dill, lemon zest, lemon juice, black pepper, and sea salt. Cook for another minute until the sauce slightly thickens.
7. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. Tip: If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.

With its creamy texture and bright, herbaceous notes, this fusilli dish is a delightful balance of richness and freshness. Serve it with a sprinkle of extra dill on top and a side of crisp white wine for an unforgettable meal.

Fusilli with Zucchini and Parmesan

Craving something light yet satisfying for dinner last night, I found myself reaching for the humble zucchini in my fridge. It’s amazing how this versatile vegetable can transform a simple pasta dish into something extraordinary, especially when paired with the nutty richness of Parmesan.

Ingredients

• 8 oz fusilli pasta
• 2 medium zucchinis, julienned
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt, to season
• Freshly ground black pepper, to season
• 1 tbsp unsalted butter
• 1/4 cup pasta water
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the julienned zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender but still crisp, about 3-4 minutes. Tip: Avoid overcooking the zucchini to maintain its vibrant color and texture.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce that coats the pasta beautifully.
5. Add the drained pasta to the skillet with the zucchini. Stir in the reserved pasta water, Parmesan cheese, red pepper flakes, and butter. Toss everything together until the cheese melts and the pasta is evenly coated. Tip: For an extra creamy texture, add the butter off the heat to prevent it from separating.
6. Season with salt and freshly ground black pepper to taste. Garnish with fresh basil leaves before serving.

Velvety strands of fusilli intertwined with crisp zucchini and enveloped in a Parmesan-infused sauce make this dish a delightful medley of textures and flavors. Serve it with a sprinkle of extra Parmesan on top for those who love an extra cheesy bite.

Fusilli with Ground Turkey and Tomato Sauce

Sometimes, all you need is a comforting bowl of pasta to turn a hectic day around. That’s exactly what this Fusilli with Ground Turkey and Tomato Sauce does for me—it’s hearty, flavorful, and surprisingly simple to whip up on a weeknight.

Ingredients

• 8 oz fusilli pasta
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 (28 oz) can San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil leaves, torn
• 1/2 cup Parmigiano-Reggiano, freshly grated
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Add the onion and garlic to the skillet, sautéing until translucent and fragrant, about 3 minutes. Stir in the oregano and red pepper flakes, cooking for another 30 seconds to release their aromas.
4. Pour in the hand-crushed San Marzano tomatoes, bringing the mixture to a simmer. Reduce the heat to low and let it gently bubble for 10 minutes, stirring occasionally.
5. Fold the cooked fusilli into the sauce, adding reserved pasta water as needed to loosen the mixture. Season with salt and pepper to taste.
6. Remove from heat and stir in the torn basil leaves and half of the grated Parmigiano-Reggiano.
7. Serve immediately, garnished with the remaining cheese and an extra drizzle of olive oil if desired.

With its tender pasta, rich tomato sauce, and savory turkey, this dish is a weeknight winner. For an extra touch of luxury, top with a soft-poached egg or serve alongside a crisp green salad.

Fusilli with Olives and Feta Cheese

Back when I first stumbled upon this dish at a tiny Italian eatery in Brooklyn, I knew I had to recreate it at home. There’s something about the way the salty feta and briny olives cling to the twisted fusilli that makes it irresistibly comforting.

Ingredients

• 12 oz fusilli pasta
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to season the pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Add the halved Kalamata olives to the skillet, stirring to warm through, about 2 minutes.
5. Drain the pasta and add it directly to the skillet with the olive mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in the crumbled feta cheese and chopped parsley. Tip: The residual heat will gently melt the feta, creating a creamy texture without overcooking it.
7. Serve immediately. Tip: For an extra touch of brightness, finish with a drizzle of high-quality olive oil and a sprinkle of additional red pepper flakes.

This dish strikes a perfect balance between the chewy pasta, the creamy feta, and the punchy olives. Try serving it with a crisp white wine and a side of roasted vegetables for a complete meal that’s as satisfying as it is simple.

Fusilli with Corn and Bacon

Venturing into the kitchen on a lazy summer afternoon, I stumbled upon a combination that’s now a staple in my home: fusilli with corn and bacon. It’s the kind of dish that brings a smile to everyone’s face, with its sweet, smoky, and savory flavors melding together in perfect harmony. I love how the fusilli’s twists hold onto the creamy sauce, making every bite a delightful experience.

Ingredients

• 8 ounces fusilli pasta
• 4 slices thick-cut bacon, diced
• 2 ears fresh corn, kernels cut off
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet with the bacon fat, add the butter, shallot, and garlic. Sauté until the shallot is translucent, about 2 minutes.
4. Add the corn kernels to the skillet and cook until just tender, about 3 minutes. Season with salt and pepper.
5. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
6. Add the cooked fusilli and crispy bacon to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and stir in the Parmesan cheese until the sauce is creamy and coats the pasta evenly.

Great for a quick weeknight dinner or a fancy weekend brunch, this fusilli with corn and bacon is a crowd-pleaser. The pasta’s texture is perfectly chewy, while the corn adds a sweet crunch against the smoky bacon. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Fusilli with Peas and Pancetta

Delightfully simple yet bursting with flavor, this Fusilli with Peas and Pancetta is a dish that reminds me of lazy Sunday afternoons at my grandmother’s house. The combination of crispy pancetta and sweet peas tossed with al dente fusilli is a testament to the beauty of Italian cooking—minimal ingredients, maximum taste.

Ingredients

• 8 oz fusilli pasta
• 4 oz pancetta, diced into 1/4-inch pieces
• 1 cup fresh peas, blanched
• 2 tbsp extra virgin olive oil
• 1/2 cup finely grated Pecorino Romano cheese
• 1/4 cup heavy cream
• 1 clove garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes.
4. Add the minced garlic to the skillet and sauté for 30 seconds, just until fragrant.
5. Stir in the blanched peas and cook for another 2 minutes, allowing them to warm through and absorb the flavors.
6. Reduce the heat to low and pour in the heavy cream, stirring gently to combine.
7. Drain the pasta, reserving 1/4 cup of the pasta water, and add the fusilli to the skillet.
8. Toss the pasta with the pancetta and pea mixture, adding the reserved pasta water as needed to loosen the sauce.
9. Remove from heat and stir in the Pecorino Romano cheese, black pepper, and sea salt until well incorporated.

Perfectly balanced, this dish offers a delightful contrast between the creamy sauce and the crisp pancetta, with the peas adding a pop of sweetness. Serve it with a sprinkle of extra Pecorino Romano on top for an added layer of flavor.

Fusilli with Anchovies and Breadcrumbs

This morning, as I sipped my coffee and pondered what to whip up for dinner, I remembered a dish that’s been a staple in my kitchen for its simplicity and depth of flavor—fusilli with anchovies and breadcrumbs. It’s a dish that speaks to my love for pantry staples turned into something extraordinary, and today, I’m sharing my go-to recipe with you.

Ingredients

• 12 oz fusilli pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 6 anchovy fillets in oil, drained and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 tsp crushed red pepper flakes
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 lemon, zested and juiced
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute, stirring constantly to prevent burning.
3. Stir in the anchovies and red pepper flakes, cooking until the anchovies dissolve into the oil, about 2 minutes. This creates a deeply flavorful base for the dish.
4. Add the breadcrumbs to the skillet and toast, stirring frequently, until golden and crisp, about 3 minutes. Tip: Keep the breadcrumbs moving to ensure even toasting without burning.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Tip: The starchy pasta water helps to create a silky sauce that clings to the noodles.
6. Add the drained pasta to the skillet with the breadcrumb mixture, along with the reserved pasta water, parsley, lemon zest, and juice. Toss everything together until the pasta is evenly coated. Tip: The lemon adds a bright acidity that balances the richness of the anchovies.
7. Season with kosher salt if needed, though the anchovies provide a salty depth, so taste first.

Every bite of this dish offers a delightful contrast between the tender pasta and the crispy, savory breadcrumbs, with the anchovies lending a umami-rich backbone. Serve it with a sprinkle of extra parsley and a drizzle of olive oil for an elegant touch, or enjoy it straight from the skillet for a cozy night in.

Conclusion

Simply put, this roundup of 25 delicious fusilli recipes is your go-to guide for any occasion, offering a variety of flavors to suit every taste. We hope these dishes inspire your next meal. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!