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Fusilli With Pecorino Toscano And Fresh Tomato Sauce

Fusilli With Pecorino Toscano And Fresh Tomato Sauce

4 to 6
5 min
35 min


1 pound fusilli pasta

1 small red onion, finely sliced

8 ounces ripe tomatoes

5 ounces Fresh Pecorino Toscano cheese, cut into small 1/4 inch cubes

1 ounce Aged Pecorino Toscano PDO cheese, coarsely grated

2 tablespoons extra virgin olive oil

¼ cup fresh basil, chopped

1 teaspoon crushed red pepper flakes 

Salt and pepper


Bring a large pot of water to a boil, and cook the tomatoes for two minutes, remove from water, then peel off skins and cut them into thin slices (Reserve pot of water, and bring to a boil again). 

Next, heat a large skillet over medium heat, and add the olive oil. Cook the onions for 5 minutes, then add the sliced tomatoes and cook for an additional 5-8 minutes. Add the pasta to the boiling water and cook to al dente. Reserve ½ cup of remaining pasta water. 

Place cooked pasta in the pan with sauteed tomatoes and combine, cooking for 2 minutes. Add cubed Pecorino cheese, red pepper flakes, salt, and ¼ cup of the reserved pasta cooking water until the sauce adheres well to the cooked fusilli. Add the chopped basil garnish with grated aged Pecorino.