MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Red Hot Fusilli Ingredients: 1 Tbsp olive oil 2 cloves garlic, minced 1/4 C freshly minced parsley 4 C ripe tomatoes, chopped 1 Tbsp fresh basil, chopped or 1 tsp dried basil 1 Tbsp oregano leaves, crushed or 1 tsp dried oregano 1/4 tsp salt to taste ground red pepper or cayenne 8 oz uncooked fusilli pasta (4 cups cooked) water Directions: Heat oil in a medium saucepan. Saute garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta firm in unsalted water. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup Nutrition at a glance Each Serving Provides: amount per serving Calories 304 Total Fat 5 g Saturated fat less than 1 g Cholesterol 0 mg Sodium 285 mg Source: NHLBI/NIH. Stay Young at Heart recipes.	Save money in the kitchen Win Princess House Crystal
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