1Instructions
- 1
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add the red chili flakes to the skillet and stir for another 30 seconds.
- 4
Pour in the canned tomatoes, breaking them up with a spoon. Season with salt and pepper to taste. Let the sauce simmer for about 10-15 minutes until it thickens slightly.
- 5
Add the cooked fusilli pasta to the sauce and toss to coat evenly.
- 6
Remove from heat and stir in the grated parmesan cheese until melted and well combined.
- 7
Serve the pasta hot, garnished with chopped parsley and additional parmesan cheese if desired.
