Prepared pesto rosso is already concentrated, so the job is not to cook it harder. The useful move is to loosen it with starchy pasta water in stages until it coats fusilli instead of sitting in heavy patches.
Gusta Fusilli is the right shape here because the spirals hold the sauce without needing extra vegetables or cream. A little cheese, basil, and optional toasted breadcrumbs finish the dish while keeping the tomato pesto in charge.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil and salt it until it tastes seasoned.
Spoon the Gusta pesto rosso into a heatproof bowl. Add 6 tablespoons hot pasta water and stir until loose and glossy.
Cook the Gusta fusilli for 9 minutes. Reserve 1 cup pasta water before draining.
Return the drained fusilli to the warm pot off the heat. Add the loosened pesto rosso and toss for 30 seconds.
Add the grated cheese in two additions, tossing after each one. Add pasta water by the spoonful until the sauce coats the fusilli evenly.
Taste before adding acid. If the sauce feels flat or too sweet, add 1 teaspoon lemon juice or red wine vinegar.
Fold in the basil. If using breadcrumbs, scatter them on top just before serving so they stay crisp.
For leftovers, reheat gently with a splash of water. Do not fry the pesto in oil, or the sauce can turn heavy and separate.
You made Fusilli al Pesto Rosso. Time to eat.
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The sauce should look loose before it meets the pasta. Fusilli absorbs water quickly, and a sauce that seems perfect in the bowl will tighten too much on the plate.
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