Creamy Sardine Fusilli
Fusilli spirals cloaked in a quick tomato‑cream sauce built straight from a can of BANGA sardines in tomato sauce, with sweet pops of yellow and red bell pepper and a blanket of melted cheese.
Ingredients for 2 generous portions
- BANGA sardines in tomato sauce – 1 can (≈125 g / 4 oz)
- Yellow bell pepper, diced – ½ cup
- Red bell pepper, diced – ½ cup
- Heavy cream (30–35 % fat) – ½ cup
- Dry fusilli – 200 g / 7 oz
- Grated cheese (your favorite melting variety) – ½ cup
- Salt – to taste
Step‑by‑Step
- Cook the pasta
– Bring a pot of well‑salted water to a rolling boil, add fusilli, and cook until al dente
– Reserve ¼ cup of the starchy water, then drain.
- Start the sauce
– While the pasta cooks, tip the diced yellow and red bell peppers into a wide skillet set over medium heat.
– Sauté 2–3 minutes, stirring, until the peppers soften slightly (they’ll finish in the sauce).
- Add sardines & tomato base
– Pour the entire can of BANGA sardines in tomato sauce into the skillet.
– Break the fish into bite‑size flakes with a spoon and let the mixture bubble gently for 2 minutes.
- Cream it up
– Stir in the heavy cream.
– Bring to a quiet simmer; season with salt. (The sardines are seasoned already, so taste first.)
- Combine with fusilli
– Add the drained pasta to the skillet, plus a splash of reserved pasta water if needed to loosen.
– Sprinkle in the grated cheese and toss until everything is glossy and the cheese melts into the sauce.
- Serve
Divide immediately between warm bowls and twirl into comfort.
