Tomato Cream Sauce with Red Lentil Fusilli

With just a few small additions, you can transform a basic marinara sauce into a delicious creamy tomato sauce! Toss it with Red Lentil Fusilli for a meal that's easy enough for a weekday, but elevated enough to feel a little extra special.
  • Taste Republic Red Lentil Fusilli
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 minced garlic cloves
  • 1 diced white onion
  • 30 oz marinara sauce
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1/2 cup shredded parmesan 
  • 1/4 cup chopped basil
  • Salt and pepper to taste


Cook pasta according to package directions. Save 1 cup of pasta water and drain the rest, then set aside.

Add oil and butter to medium skillet. Cook garlic and onion until fragrant. 

Pour in marinara sauce, seasonings, and sugar. Simmer for 20 minutes. Slowly add heavy cream and stir until fully combined. If needed, add pasta water to thin the sauce. Stir in cheese and basil. 

Toss in fusilli, stir to combine, and enjoy!


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