Fusilli in Salsa Rosa Recipe

Another Italian dish for you! This is a delicious pink tomato and cream sauce. It is egg, fish, meat, and nut free.

Serves 4

6 tablespoons Extra Virgin Olive Oil
1 onion (finely chopped)
700ml passata (sieved tomatoes)
10~20 fresh basil leaves
100ml double cream
500g fusilli
Salt and pepper to taste


  1. Heat the oil in a saucepan over a low heat and fry the onion for 5 minutes until golden.
  2. Pour in passata, add the basil leaves and season with salt and pepper.  Cook uncovered, over a medium heat for 10 minutes.
  3. Pour in cream and continue to cook for a further 5 minutes.
  4. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente.
  5. Drain and put back into the same pan.
  6. Pour in the tomato and cream sauce and stir everything together for 30 seconds.
  7. Serve immediately and enjoy!

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