Red Hot Fusilli

Red Hot Fusilli RECIPE

4.2 of 5 (197)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 311.7
  • Total Fat: 6.3 g
  • Cholesterol: 96.7 mg
  • Sodium: 237.8 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 33.3 g

View full nutritional breakdown of Red Hot Fusilli calories by ingredient

This is a Recipe (what's this)


This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil. This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.


    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1/4 cup freshly minced parsley
    • 4 cups ripe tomatoes, chopped
    • 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
    • 1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
    • 1/4 teaspoon salt
    • ground red pepper or cayenne pepper to taste
    • 8 oz. uncooked fusilli pasta (4 cups cooked)
    • 1/2 lb. cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb. raw) (optional)


1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta in unsalted water. Drain.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Yield: 4 servings--Serving Size: 1 cup

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    27 of 28 people found this review helpful
    Very Good!
    I added sliced red bell pepper and a thinly sliced onion.I also substituted sliced italian sausage instead of the chicken.We Loved it!!!Will DEFINITELTY make it again! It's even better the next day and freezes well.
    - 2/11/09

  • no profile photo

    Very Good
    25 of 25 people found this review helpful
    I added roasted red peppers and used whole wheat pasta. Delicious! - 5/30/08

  • no profile photo

    19 of 19 people found this review helpful
    My husband and I found this recipe years ago and make it all the time! We LOVE it! In the winter I use canned diced tomatoes with jalapenos, not as good as fresh, but even easier! - 3/31/08

  • no profile photo

    18 of 18 people found this review helpful
    So easy and yet so delicious !! At first I got scared by the name of the Recipe (Red Hot Fusilli) but when I read it over, the burn-you-to-death hot peppers were only "to taste" and we didn't even need them to make this turn out great. - 3/22/09

  • no profile photo

    17 of 17 people found this review helpful
    This recipe is terrific. Followed exactly and it was so good next night I added slivered red pepper and baby scallops. Am planning on trying shrimp next. This will become one of my standards that I use all the time! - 3/13/09