Fusilli with cheese sauce

Ingredients

• 400 gfusilli
• 500 gsour cream (20% fat)
• 150 gsemi-hard cheese, such as cașcaval
• 100 gParmesan
• 100 gGorgonzola
• to tasteparsley
• to tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Boil the fusilli until al dente, following the packet instructions.

2. 2

   Warm the cream

   Heat the sour cream in a frying pan.

3. 3

   Add the cheeses

   Cut the cheeses into small pieces and add them to the warm sour cream.

4. 4

   Make the sauce

   Season with black pepper and stir over a low heat for about 10 minutes, until the sauce is smooth.

5. 5

   Combine with pasta

   Toss the cooked fusilli with the cheese sauce.

6. 6

   Finish with parsley

   Garnish with parsley leaves before serving.

What is fusilli with cheese sauce?

Fusilli with cheese sauce is a pasta dish built around short, spiral-shaped pasta and a creamy, savoury coating. Fusilli is Italian in origin, and its ridges and twists are useful for catching thicker sauces.

This version brings together sour cream, a mild semi-hard cheese, Parmesan and Gorgonzola. The mix gives the sauce a creamy base, a salty edge and a pronounced blue-cheese note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 52g protein, 72g carbs, 49g fat.

Most of the carbohydrates come from the fusilli, while the sour cream and cheeses provide much of the fat and the cheese contributes most of the protein. Balance a portion with a green salad or vegetables, and keep the pasta serving moderate if you want a lighter plate.

Choosing the cheeses

Semi-hard cheese: use a cheese that melts readily, such as cașcaval, for a mild, stretchy base.

Parmesan and Gorgonzola: Parmesan adds savouriness, while Gorgonzola brings a stronger, tangy flavour. Cut all three cheeses into small pieces so they melt more evenly.

Keeping the sauce smooth

Gentle heat: warm the sour cream and melt in the cheeses over a low flame, stirring regularly. A hard boil can make a dairy-based sauce split or turn grainy.

Small pieces: smaller chunks melt faster and are easier to incorporate. Keep stirring until no large pieces remain and the sauce looks even.

Getting the pasta right

Al dente: cook the fusilli until tender but still slightly firm in the centre, using the packet timing as a guide. The pasta will be easier to toss without breaking when it is not overcooked.

Drain well: excess cooking water can thin the sauce. If the sauce seems too thick, loosen it gradually with a spoonful of pasta water.

Timing the dish

Start the pasta first, then warm the sour cream and melt the cheeses while it cooks. The sauce takes about 10 minutes over low heat, so keep an eye on both pans to bring them together while everything is hot.

The stated total time is 15 minutes, though actual pasta cooking time depends on the brand and shape.

Serving ideas

Serve the pasta straight away, while the sauce is fluid and glossy. A little extra parsley adds a fresh contrast to the rich cheeses.

For a more balanced plate, pair it with a crisp green salad or simply cooked vegetables. Keep any added dressing or toppings modest so they do not overwhelm the sauce.

Recipe notes & tips

• Grate or finely chop the cheeses so they melt more quickly.
• Stir the sauce regularly and keep the heat low throughout.
• Cook the fusilli in well-salted water, then drain it thoroughly.
• Taste the sauce before adding extra salt, as the cheeses can be salty.
• Add parsley just before serving to keep its colour fresh.

Variations

• Extra parsley: stir in finely chopped parsley as well as using leaves to garnish.
• More pepper: add freshly ground black pepper at the table for a sharper finish.
• Milder sauce: use less Gorgonzola and more of the mild semi-hard cheese.
• Sharper cheese: increase the Parmesan slightly and reduce the semi-hard cheese by the same amount.
• Vegetable side: serve with steamed broccoli or a crisp salad for freshness.

Common mistakes to avoid

• High heat: the dairy sauce may split; melt the cheeses over a low flame.
• Large cheese chunks: they can take longer to melt; cut the cheeses into small pieces first.
• Overcooked fusilli: the spirals can become soft and break; stop cooking when they are al dente.
• Unstirred sauce: cheese may stick or melt unevenly; stir regularly as the sauce warms.
• Adding salt too early: the finished sauce may be too salty; taste it after the cheeses melt.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan or microwave, stirring in a small splash of water or milk if the sauce has thickened; the texture may be less smooth after chilling.

Frequently asked questions