Spicy Red Sauce Pasta

I have already posted the recipe for a rich and creamy white sauce pasta, but I wanted to put a spicy twist to the very famous Italian dish! Spicy Red Sauce Pasta may not have cheese but it still tastes as rich as the white sauce version! So try it out and share your comments!

You can also try my Tomato Tagliatelle Pasta, Chicken Sweet Corn Pasta, and White Sauce Pasta.

Spicy Red Sauce Pasta

Furthermore, I would like to share some of my suggestions for making perfect spicy red sauce pasta. Firstly, cook pasta with plenty of water with salt and cook the pasta until they are springy and chewy. Do not take it to the point of being mushy. Then drain all the water and wash it in cold water.

Secondly, for the sauce, add butter, flour and milk in the proportion of 1:1.5:1.5, then you will get a right consistency. Then try to cook the vegetables over high heat until crunchy. Don’t overcook. Then, adjust the tomato paste and red chili flakes as you like. Finally, mix together the vegetables, white sauce and pasta until well combined and serve hot!

Spicy Red Sauce Pasta 2017-02-20 09:38:54

Serves 2    I have already posted the recipe for a rich and creamy white sauce pasta, but I wanted to put a spicy twist to the very famous Italian dish! Spicy Red Sauce Pasta may not have cheese but it still tastes as rich as the white sauce version! So try it out and share your comments!                              Print        Prep Time   00:05        Cook Time   00:25        Total Time   00:30

Prep Time   00:05        Cook Time   00:25        Total Time   00:30                      Ingredients

1. 100g penne pasta
2. 6 cups water
3. 1 tsp salt          For sauce
4. 1 tbsp butter
5. 1&1/2 tbsp corn flour or all purpose flour
6. 1&1/2 cups cold milk
7. 1 tbsp garlic pieces (finely chopped)
8. 1/2 tsp oregano (dry)
9. 1/4 tsp salt
10. 1/4 tsp black pepper
11. 1 tsp red chili flakes
12. 1&1/2 tbsp store bought tomato paste          Vegetables
13. 1 small carrot
14. 1/2 cucumber
15. 1 medium piece of broccoli blanched and cut into small pieces
16. 2 tbsp sweet corn
17. 7  olives (black and green)
18. 5  jalapenos (optional)
19. 2 tbsp canned mushroom
20. 2 tbsp olive oil
21. A pinch of salt or as needed          For garnishing
22. 1/2 tsp dry oregano          How to cook pasta
23. In a large pot, bring water to a boil, cook pasta with salt until al dente, tender but still slightly firm. Then drain the water and rinse with cold tap water and keep it aside.
24. Meanwhile, Cut  all the vegetables in round shape and keep it aside          How to prepare sauce
25. Melt the butter and oil in a saucepan, when it melts, add garlic pieces and saute till they turn into golden brown.
26. Then add corn flour and whisk well.
27. When it turns into golden brown, add milk and whisk continuously.
28. When the sauce becomes thick, add pepper, salt and oregano. Then remove from the heat and set aside.          How to prepare spicy red sauce pasta
29. Meanwhile, heat a pan or wok over high heat, add olive oil, when it heats, add all the vegetables and give a quick stir.
30. Pour 3 tbsp. of water and stir continuously for about 2 mins or until the veggies are half cooked. Then add tomato paste, a pinch of salt and red chili flakes, saute well.
31. Now combine the white sauce and pasta to the pan and stir until well combined.
32. Finally, sprinkle 1/2 tsp of oregano over the pasta and serve it hot. Enjoy!!!         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Spicy Red Sauce Pasta

Serves 1
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 100g Penne Pasta
• 6 cups Water
• 1 tsp Salt
• 1 tbsp Butter
• 1&1/2 tbsp Corn Flour or All Purpose Flour
• 1&1/2 cups Cold Milk
• 1 tbsp Garlic Pieces (finely chopped)
• 1/2 tsp Oregano (dry)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Red Chili Flakes
• 1&1/2 tbsp Store Bought Tomato Paste
• 1 small Carrot
• 1/2 Cucumber
• 1 medium piece Broccoli (blanched and cut into small pieces)
• 2 tbsp Sweet Corn
• 7 Olives (black and green)
• 5 Jalapenos (optional)
• 2 tbsp Canned Mushroom
• 2 tbsp Olive Oil
• A pinch Salt (as needed)
• 1/2 tsp Dry Oregano (for garnishing)

Instructions

• In a large pot, bring water to a boil, cook pasta with salt until al dente, tender but still slightly firm. Then drain the water and rinse with cold tap water and keep it aside.
• Cut all the vegetables in round shape and keep it aside.
• Melt the butter and oil in a saucepan, when it melts, add garlic pieces and saute till they turn into golden brown. Then add corn flour and whisk well. When it turns into golden brown, add milk and whisk continuously. When the sauce becomes thick, add pepper, salt and oregano. Then remove from the heat and set aside.
• Meanwhile, heat a pan or wok over high heat, add olive oil, when it heats, add all the vegetables and give a quick stir. Pour 3 tbsp. of water and stir continuously for about 2 mins or until the veggies are half cooked. Then add tomato paste, a pinch of salt and red chili flakes, saute well.
• Now combine the white sauce and pasta to the pan and stir until well combined.
• Finally, sprinkle 1/2 tsp of oregano over the pasta and serve it hot. Enjoy!!!

By Santhi Therese
The Indian Claypot