Fusilli with Pink Sauce | Food Stuff
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Ingredients
- 1/3 cup chiffonade of fresh basil (about 2 cups loosely packed leaves)
- 1/4 teaspoon crushed red pepper (or more to taste)
- 1/4 cup dry white wine
- 10 ounces fusilli pasta
- 2 to 3 tablespoons mascarpone cheese
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Parmesan cheese for grating
- Salt
- freshly ground black pepper
- 2 medium shallot, finely chopped
- 1 tablespoon tomato paste
- 1-1/2 cups diced tomatoes, undrained
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