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How to Cook Perfect Fusilli Pasta

Learn how to cook fusilli pasta perfectly with this easy guide! Master basic cooking techniques, discover top sauce pairings, and explore creative serving ideas.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound fusilli pasta Look for bronze-cut for a rougher texture.
  • 1 tablespoon kosher salt For the cooking water.
  • 2 tablespoons extra-virgin olive oil Optional, for finishing the dish.
  • 1/4 cup fresh herbs (like basil or parsley) Optional, for garnish.

Equipment

  • Large pot (6-8 quarts)
  • Colander
  • Wooden spoon or tongs
  • Heatproof mug or measuring cup

Method
 

  1. Fill a large pot with 4 to 6 quarts of cold water. Using enough water is key to preventing the pasta from sticking together.
  2. Place the pot on high heat and bring to a rolling boil. Do not add the pasta until the water is fully boiling.
  3. Once boiling, add 1 tablespoon of kosher salt. This seasons the pasta from the inside out as it cooks. Do not add oil to the water, as it will prevent the sauce from clinging to the pasta.
  4. Add the fusilli to the boiling water and stir immediately with a wooden spoon or tongs for about 30 seconds to prevent the spirals from sticking.
  5. Cook according to package directions, typically 8-12 minutes. Stir occasionally. Start testing for doneness a minute or two before the recommended time. The pasta is perfectly cooked when it is 'al dente'—tender, but still firm to the bite.
  6. Before draining, use a mug to carefully reserve about one cup of the starchy pasta water. This is a crucial step for creating a silky, restaurant-quality sauce.
  7. Drain the pasta in a colander. Do not rinse it. Immediately toss the hot pasta with your favorite sauce, adding a splash of the reserved pasta water as needed to help the sauce bind to the fusilli. Garnish with fresh herbs and serve immediately.

Notes

Pro Tips for Perfect Pasta:

  • Don't Use Oil in the Water: It's a common myth! Oil makes the pasta slippery and prevents sauce from adhering properly. A large pot of water and stirring are all you need to prevent sticking.
  • The Power of Pasta Water: The cloudy, starchy water you reserved is liquid gold. The starch helps emulsify your sauce, creating a smooth consistency that clings beautifully to every spiral of the fusilli.
  • Sauce Pairings: The spiral shape of fusilli is excellent for capturing chunky meat or vegetable sauces, creamy alfredo, or vibrant pesto. Let the pasta's shape do the work!