Fusilli with Homemade Marinara Sauce


4 to 6 servings
Fusilli with Homemade Marinara Sauce
2 (32-ounce) cans crushed tomatoescan crushed tomatoes2
1 medium onion, peeled and left wholeonion(s), medium1
2 garlic clovesgarlic clove2
2 stalks celery, cut in halfcelery2
2 carrots, peeled and cut in halfcarrots2
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 dried bay leavesbay leaf, dried2
2 - 3 tablespoons of butter, at room temperaturebutter3
5 fresh basil leavesbasil leaves5
1 pound fusilli pastafusilli pasta1
1 cup freshly grated Parmesan cheeseparmesan cheese1


Fusilli with Homemade Marinara Sauce
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots, and garlic. Turn off the heat and add the butter and fresh basil leaves.

If you like a more fine texture, using a blender, puree in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re- warm over medium heat before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Toss with the Parmesan cheese. Toss with marinara sauce and serve.


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code