Tomato Pesto Fusilli Pasta With Ground Beef & Italian Sausage
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What You’ll Need:
Pasta:
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12–16 oz fusilli pasta
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Salted water, for boiling
Meat & Aromatics:
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½ lb Italian sausage
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4 cloves garlic, minced
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½ tsp crushed red pepper (plus more to taste)
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1 tsp dried oregano
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¼ cup fresh basil, chopped (plus more for garnish)
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Salt & black pepper, to taste
Homemade Tomato Sauce:
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2 tbsp olive oil
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1 small yellow onion, finely diced
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1 (28 oz) can crushed tomatoes
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1 tbsp tomato paste
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½ tsp sugar (optional, to balance acidity)
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Salt & pepper, to taste
Finish:
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2–3 tbsp basil pesto
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½–¾ cup freshly grated Parmesan cheese
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Extra basil for garnish
Let’s Cook:
Boil the Pasta:
Bring a large pot of salted water to a boil. Cook fusilli until al dente according to package directions.
Reserve ½ cup pasta water, then drain.
Build the Tomato Sauce:
In a large skillet or Dutch oven, heat olive oil over medium heat.
Add diced onion and cook 4–5 minutes until softened.
Stir in garlic and cook 30 seconds.
Add tomato paste and cook 1 minute to deepen flavor.
Pour in crushed tomatoes, season with salt, pepper, oregano, and a pinch of sugar if needed.
Simmer gently for 15–20 minutes, stirring occasionally.
Brown the Meat:
In a separate skillet (or push sauce to one side if using a large pan), cook ground beef and Italian sausage over medium-high heat.
Break up with a spoon and cook until browned and fully cooked, about 6–8 minutes.
Season lightly with salt, pepper, and crushed red pepper.
Drain excess grease if needed.
Combine Everything:
Add cooked meat mixture into the tomato sauce. Stir to combine.
Fold in pesto and chopped fresh basil. Taste and adjust seasoning.
Add drained fusilli to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen and coat evenly.
Finish & Serve:
Turn off heat and stir in freshly grated Parmesan until melted into the sauce.
Serve topped with extra Parmesan, fresh basil, and an additional pinch of crushed red pepper if desired.