red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta |
by Tarla Dalal
Added to 337 cookbooks
This recipe has been viewed 1243171 times
red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | pasta in arrabbiata sauce | with 40 amazing images
Red Sauce Pasta is a perfectly-cooked pasta in a richly flavoured tomato sauce come across as a heavenly match. We have converted this pasta in red sauce to make it a bit of Indian style red sauce pasta.
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
The procedure of making red sauce pasta is a little long yet the outcome is amazing. All you need to do is heat olive oil in a non stick pan, add bayleaves and peppercorns. Further, add onions and garlic. You can increase the quantity of garlic if you like your pasta garlicky. Next, add capsicum sauté and add tomatoes. Once the tomatoes are cooked, discard bayleaf. Finally add tomato purée, tomato ketchup, oregano, chilli flakes and sugar to balance the tang of tomatoes. Add cream and cook for 2 mins and lastly add cooked fusilli. Toss it and cook it for few minutes and your Indian style red sauce pasta is ready!!
Garnish pasta in red sauce with fresh cream and cheese. My kids love having Red Sauce Pasta with loads of freshly made homemade garlic bread.
To accompany your Red Sauce Pasta we have a wide collection of Italian recipes from soups, salads, breads and more, like a Roman Style Pumpkin Soup, Three Bean Salad, Onion and Thyme Focaccia, Zucchini Tomato and Mozzarella Caprese, Creamy Mushroom Risotto.
Enjoy how to make red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | pasta in arrabbiata sauce | with detailed step by step photos and video below.
For red sauce pasta- To make red sauce pasta, 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 the pasta in red sauce with fresh cream and cheese and serve immediately with garlic bread.
Handy tip:- At step 5, you can also discard the peppercorns along with the bayleaves.
Pasta In Red Sauce Video by Tarla Dalal
Pasta in Red Sauce recipe with step by step photos
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We have a huge collection of Vegetarian Pasta Recipes on our website. So apart from red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | you can try out other recipes like:
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To make Red Sauce Pasta, first bring to a boil a large vessel full of water.
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Meanwhile, wash and clean 8 large tomatoes. Use bright, red, firm tomatoes.
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Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.
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Make a criss-cross cuts at the base of each tomato. This helps in easy peeling of skin after blanching.
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Put the tomatoes in boiling water and boil for around 3 to 4 minutes. You will notice the skin peeling off.
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Using a slotted spoon, remove the tomatoes.
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Put in cold water for some time. The refreshing of tomatoes by adding them in cold water stops the cooking process and preserves the rich colour of tomatoes. Also, it helps in easy peeling of skin.
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When the tomatoes are cool, peel and discard the skin. Start peeling from the cut portion so, it comes out easily.
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Remove the seeds and chop the tomatoes. We need 2 cups. Keep aside.
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To make Pasta in Red sauce (Red Sauce Pasta), in a deep non-stick pan, add enough water to boil the pasta in.
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Add 1/2 tsp oil to it.
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Now add the salt. We add the salt at this stage as it not only helps the water come to a boil faster but also gives flavor to the pasta. Generously salt the water.
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Let the water come to a rapid boil. Once it starts boiling, add the pasta. We have used Fusilli here. You can use any other pasta.We have taken about 1 cup raw pasta.
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Cook on a medium flame for 12 minutes, while stirring occasionally. The pasta should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky.
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Drain well using a strainer and throw the water away.
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Refresh the pasta with cold water. This ensures that they stop cooking.
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Transfer to a clean and dry plate.
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Drizzle about 1/2 tsp oil onto it.
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Toss the pasta over gently with your hands, This will ensure that the pasta doesn't stick to each other.
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Cover with a lid and keep aside. This will prevent the pasta from drying out.
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Heat the olive oil in a broad non-stick pan. You can even add a little butter if you feel like it.
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Add the bay leaves. Bay leaves have been used to season various italian dishes.
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Then add the peppercorns and sauté on a medium flame for 30 seconds.
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Then add the onions.
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Also add the garlic for an intense flavor.
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Mix well and sauté on a medium flame for 2 minutes. Do not brown the onions and the garlic, they should be translucent.
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Add the capsicum for a crunch. You can add different colored capsicums here.
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Sauté on a medium flame for another 1 to 2 minutes.
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Add the blanched and chopped tomatoes.
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Also add the salt.
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Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Remove the bayleaves and discard them. You can also remove the peppercorns if you wish to.
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Now add the tomato purée and the tomato ketchup.
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Furthermore, add the oregano. We have used the dried variant but you can use fresh oregano herbs as well.
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Add the chilli flakes for spice.
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Also, add the sugar, mix well and cook on a medium flame for 1 minute.
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Now, add the cream.
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Mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously. We stir continuously as we do not want the cream to get curdled.
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Add the fusilli to this sauce.
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Toss gently and cook red sauce pasta | pasta in red sauce | Indian style red sauce pasta | on a medium flame for 2 more minutes, while stirring continuously.
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Garnish Red Sauce Pasta with fresh cream.
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Also garnish the Pasta in red sauce with cheese.
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Serve the red sauce pasta | pasta in red sauce | Indian style red sauce pasta | immediately with garlic bread.
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Like red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | then try our pasta in white sauce recipe. See detailed step by step recipe of pasta in white sauce. Makes 3.
For Pasta In White Sauce
2 cups cooked fusillii
2 cups milk
2 tbsp plain flour (maida)
salt to taste
2 tbsp butter
2 tsp finely chopped garlic (lehsun)
1/4 cup yellow capsicum strips
1/4 cup green capsicum strips
1/4 cup red capsicum strips
1/4 cup sliced zucchini
1/4 cup blanched broccoli florets
1/4 cup diagonally cut and blanched baby corn
1 tsp dry red chilli flakes (paprika)
1 1/2 tsp dried mixed herbs
1/4 cup grated processed cheese
For Serving With Pasta In White Sauce
garlic (lehsun)
For pasta in white sauce
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To make pasta in white sauce, combine the milk, plain flour and salt in a deep bowl and whisk well till no lumps remain. Keep aside.
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Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
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Add the yellow, green and red capsicum and zucchini and sauté on a medium flame for 2 minutes.
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Add the broccoli and baby corn and sauté on a medium flame for 1 more minute.
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Add the milk-plain flour mixture, chilli flakes, mixed herbs, cheese and little salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
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Add the fusilli, mix well and cook on a medium flame for 1 to 2 minutes, while tossing gently.
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Serve pasta in white sauce immediately with garlic bread.
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Nutrient values (Abbrv) per serving
| Energy | 517 cal |
| Protein | 16 g |
| Carbohydrates | 67.9 g |
| Fiber | 4.7 g |
| Fat | 23.3 g |
| Cholesterol | 0 mg |
| Sodium | 711.4 mg |
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