Pasta in Red Sauce
by Tarla Dalal
Added to 223 cookbooks
This recipe has been viewed 809200 times
Perfectly-cooked fusilli and richly flavoured tomato sauce come across as a heavenly match.
An assortment of ingredients ranging from onions and garlic to peppercorns, herbs and bay leaves offer their unique flavours to this intense tomato-based sauce, making the Pasta in Red Sauce an experience that will remain in your memory forever.
- Heat the olive in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
- Add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
- Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Remove the bayleaves and discard them.
- Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.
- Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
- Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
- Garnish with fresh cream and cheese and serve immediately with garlic bread.
- At step 5, you can also discard the peppercorns along with the bayleaves.
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