PASTA in Red Sauce

Ingredients

1 1/2 cups cooked fusilli
2 cups blanched and finely chopped tomatoes
2 tbsp olive oil
2 bayleaves (tejpatta)
6 to 8 black peppercorns (kalimirch)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
salt to taste
3 tbsp tomato puree
1/2 cup tomato ketchup
1 tsp dried oregano
1 1/2 tsp dry red chilli flakes (paprika)
1/2 tsp sugar (optional)
1/4 cup fresh cream

For The Garnish1 tbsp fresh cream
1 tbsp grated processed cheese

Method

1. Heat the olive oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
   
2. Add the onions and garlic and sauté on a medium flame for 2 minutes.
   
3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
   
4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
   
5. Remove the bayleaves and discard them.
   
6. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.
   
7. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
   
8. Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
   
9. Garnish with fresh cream and cheese and serve immediately with garlic bread.

Handy tip:

1. At step 5, you can also discard the peppercorns along with the bayleaves.

Thanks to TARLA DALAL

MACARONI ELBOWS PASTA

RED SAUCE

22-06-2018  Vijaya

We made this Pasta with Red Sauce for breakfast on 22-06-2018.