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Fusilli Pizzaiolo


Makes 6 to 8 servings


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


  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.

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