Creamy Tomato Fusilli

Instructions

1. 1

   Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.

2. 2

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the minced garlic to the pan and sauté for another minute until fragrant.

4. 4

   Pour in the canned tomatoes and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally.

5. 5

   Stir in the heavy cream and season with salt to taste. Let the sauce simmer for another 5 minutes.

6. 6

   Add the cooked fusilli pasta to the sauce and toss to coat evenly.

7. 7

   Stir in the grated Parmesan cheese until melted and well combined.

8. 8

   Serve the creamy tomato fusilli hot, garnished with fresh basil leaves.