Classic 500g · 9–11 min
Fusilli
Fusilli are tight, short spirals that grip chunky and oil-based sauces better than almost any other short shape. Each twist acts as a tiny reservoir — pesto coats the grooves, chunky tomato sauce fills the gaps, and creamy dressings cling to every curl so the flavour is evenly distributed in every forkful. They cook to a satisfying bounce at 9–11 minutes and hold their texture well even after a minute or two of resting. Cold fusilli salads are equally good: the spirals don't mat together once dressed, making them the shape the whole family comes back to first at a shared table.
Best with
- Pesto (basil, coriander or any herb base)
- Chunky tomato and aubergine sauce
- Harissa and chickpea sauce
- Cold pasta salad with olive oil, olives and tuna
- Creamy mushroom sauce
Where to buy
Cooking Fusilli
- Water: 4.0 litres per 500g pack
- Salt: 2 tbsp
- Time: 9–11 minutes for al dente
- Drain, don't rinse
- Serves: about 5
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
