Cooking Up A Recipe of Fusilli with Red Wine, Chilli, Mushroom and Tomato


Pasta has always been an integral part of my home cooked meals for myself. Be it Spaghetti, Linguine, Fettucine or Penne, I have tried various sauces to find out the best combination. And because of my penchant for all things spicy and hot, I have always preferred to slice in chillies and chilli padi to my pastas to create a distinctive sharp flavour that delight the tastebuds.

And with pastas so easy to make, even more so with bottled sauces, why not whip up one with added ingredients for a fulfilling satisfying meal?


While everything may look rosy in the picture, I realised that I left my slightly cooked fusilli to stand for way too long, resulting in a starchy texture with little shine. I think its a possibility that I undercooked the pasta, letting it ‘dehydrate’ as I left it at a corner. An important lesson, and a point well taken. So remember to quickly use the cooked pasta for stir frying with the sauces before serve.

Fusilli with Red Wine, Chilli, Mushroom and Tomato

Serves 1-2 People

  • 1 cup dried fusilli, cooked al dente or according to preference.
  • 1 small tomato, quartered twice.
  • 3 Shitake Mushrooms, sliced.
  • 1 medium sized red onion, sliced.
  • 2 red chillies, chopped.
  • 2 red chilli padi (bird’s eye chilli), chopped.
  • 1/4 cup of Red Wine
  • 2 tbl cooking oil
  • 2 sprigs Oregano, chopped
  • 1/2 Cup favourite tomato pasta sauce
  • salt to taste
  1. Heat oil in pan. Stir fry onion, chillies, chilli padi, and tomatoes for 2-3 minutes.
  2. Add in sliced mushrooms and Oregano, stir fry till cooked.
  3. Add in red wine, quickly follwed by the tomato pasta sauce.
  4. Toss in cooked fettucine and over a high heat, thoroughly mix the pasta.
  5. Season with salt to taste.
  6. Portion out and serve.