Fusilli Pizzaiolo Recipe: A Flavorful Italian Pasta Dish

INGREDIENTS

1 package (16 ounces) uncooked fusilli pasta 1/4 cup olive oil 8 ounces mushrooms, sliced 1 large red bell pepper, chopped 1 large green bell pepper, chopped 1 large yellow bell pepper, chopped 3 large shallots, chopped 10 green onions, chopped 1 large onion, diced 8 cloves garlic, coarsely chopped 1/2 cup chopped fresh basil or 2 teaspoons dried basil 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano, crushed Dash red pepper flakes 4 cups canned or fresh tomatoes, undrained and chopped Salt and black pepper to taste Fresh basil sprigs and miniature plum tomatoes for garnish

PREPARATION:

1. Cook fusilli according to package directions. Drain in colander.
2. Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic, chopped basil, oregano and red pepper flakes in hot oil until lightly browned.
3. Add tomatoes with juice; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Season to taste with salt and black pepper.
4. Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.

This recipe appears in: Italian