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Creamy Tomato Fusilli with Veal

A simple sauce made with evaporated milk is much lower in fat than a traditional rose sauce but gives the sensation of a rich dish. Add an extra kick with 1/2 tsp (2 mL) hot pepper flakes if you like.

  • 1 tbsp (15 mL) olive oil
  • 1 lb (500 g) veal cutlet, cut into strips
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tsp (10 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) pepper
  • 1 can (28 oz/ 796 mL) diced tomatoes
  • 2 tbsp (30 mL) tomato paste
  • 1 can (385 mL) 2% or skim evaporated milk
  • 5 cups (1.25 L) fusilli pasta (about 1 lb/ 500 g)
  • 1/4 cup (50 mL) freshly grated Parmesan cheese

Prep Time: 10 minutes
Cook Time: 30 minutes

In saucepan, heat oil over high heat; brown veal in batches. Reduce heat to medium; return veal and any accumulated juices to pan. Add garlic, onion, basil, oregano and pepper; cook, stirring, for about 5 minutes or until onion is softened. Add tomatoes; bring to boil. Reduce heat and simmer for about 20 minutes or until thickened and veal is very tender. Remove form heat; stir in evaporated milk. Meanwhile, in large pot of boiling water, cook fusilli according to package directions; drain well. Toss with tomato sauce. Serve sprinkled with Parmesan cheese.

Makes 4 servings

Nutritional Information: 719 calories * 43.2 g Protein * 19.9 g fat * 92.0 g Carbohydrate

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