Red Hot Fusilli
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Red Hot Fusilli' — USDA MyPlate Kitchen, from 'Stay Young at Heart: Cooking the Heart-Healthy Way' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: fusilli replaced with gluten-free fusilli; no other changes.
A fresh tomato sauce with garlic, basil, oregano, and a kick of cayenne is spooned over gluten-free fusilli, with optional diced chicken stirred in.
Why this complexity: wheat fusilli swapped for gluten-free fusilli.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, minced
- 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 (to taste)
- 1/2 pound cooked chicken breast, diced into 1/2-inch pieces (optional)
- 8 ounces gluten-free fusilli pasta, uncooked (about 4 cups cooked)
Method
- Heat the oil in a medium saucepan. Cook the garlic and parsley until golden.
- Add the tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. If desired, add the chicken and continue cooking for 15 minutes, until the chicken is heated through and the sauce is thick.
- Meanwhile, cook the pasta firm in unsalted water according to the package directions and drain.
- To serve, spoon the sauce over the pasta and sprinkle with coarsely chopped parsley. Serve hot.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.