Description
Rotini Pasta Recipe: Deliciously creamy dish with Italian sausage, spinach, and a garlic cream sauce. Perfect for a quick and comforting meal.
Ingredients
Scale
- 16 oz (454g) rotini pasta
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 medium onion, finely diced (about 1 cup)
- 1 lb (454g) ground beef or Italian sausage (optional)
- 1 can (28 oz/794g) crushed tomatoes
- 2 tablespoons (30g) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- ¼ cup (25g) freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon salt (the water should taste like seawater). Add 16 oz of rotini pasta to the boiling water and stir immediately to prevent sticking. Cook until al dente according to package instructions, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain pasta but don’t rinse – we want to keep that starchy exterior to help the sauce cling to our rotini.
- Step 2: Prepare the Sauce Base While the pasta cooks, heat 3 tablespoons olive oil in a large, deep skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown. If using meat, add it now, breaking it apart with a wooden spoon and cooking until no longer pink, about 5-7 minutes.
- Step 3: Develop the Sauce Add tomato paste to the skillet and cook for 1-2 minutes, stirring constantly to caramelize slightly and develop deeper flavor. Pour in crushed tomatoes, dried herbs, and red pepper flakes. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly. For a richer rotini pasta dish, let the sauce simmer longer, up to 30 minutes.
- Step 4: Combine and Finish Add the drained rotini pasta directly to the sauce. Toss gently but thoroughly, ensuring each spiral is coated with sauce. If the mixture seems too dry, gradually add the reserved pasta water, a few tablespoons at a time, until reaching your desired consistency. Continue cooking for 1-2 minutes, allowing the pasta to absorb some sauce. Remove from heat and stir in half the Parmesan cheese, which will melt into the hot rotini pasta, creating a silky finish.
- Step 5: Serve Transfer your rotini pasta to a serving dish or individual bowls. Sprinkle with remaining Parmesan cheese and garnish with torn fresh basil leaves. Serve immediately while hot, offering additional Parmesan at the table for guests to add according to their preference.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg