Fusilli with Red Pepper Sauce by Tarla Dalal

Tarla.Dalal's picture

Dec. 11, 2013

Romans often make this delicate preparation of pasta tossed with a lightly flavored red pepper sauce spiked with herbs and jalapenos. As with many recipes where there are a few ingredients, it is the quality of the ingredients which makes the difference between a mediocre dish and an exceptional one. Choose firm and deep red colored peppers, as they are sweeter and more concentrated in flavor. The result will be a more flavorful and brighter colored sauce. You can replace the fusilli with any other short pasta like penne, conchiglie. You can even try the red pepper sauce with a filled pasta like tortellini or ravioli. The choice is yours.


Olive oil 2 Tablespoon
Red capsicum cubes 2 Cup (32 tbs)
Thinly sliced onion 1 Cup (16 tbs)
Finely chopped garlic 2 Teaspoon
Salt To Taste
Finely chopped jalapeno 1/4 Cup (4 tbs)
Fresh cream 1/4 Cup (4 tbs)
Dried mixed herbs 1 Teaspoon
Black pepper powder To Taste
Cooked fusilli 3 Cup (48 tbs)
Grated processed cheese 2 Tablespoon
For garnish
Fresh cream 1 Teaspoon
Grated processed cheese 1 Tablespoon



1. In a bowl, pour 2 cups of hot water, add capsicum, cover and set aside for 10-15 minutes.


2. In a non-stick pan, heat oil and saute onion and garlic over medium flame for 1-2 minutes.

3. Add the onion-garlic mixture into the bowl with capsicum. Blend the mixture until smooth.

4. In the pan, pour the prepared paste, add salt, jalapeno, cream, mixed herbs and pepper powder. Stir and cook for 1 minute.

5. Add fusilli, cook for 5 minutes, taste and adjust seasoning and then add grated cheese. Mix well.


6. Serve immediately garnished with fresh cream and cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 364Calories from Fat 111

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 325 mg13.54%

Total Carbohydrates 53 g17.7%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet