Fusilli with Red Pepper Sauce
by Tarla Dalal
Added to 91 cookbooks
This recipe has been viewed 20962 times
Romans often make this delicate preparation of pasta tossed with a lightly flavoured red pepper sauce spiked with herbs and jalapenos. As with many recipes where there are a few ingredients, it is the quality of the ingredients which makes the difference between a mediocre dish and an exceptional one. Choose firm and deep red coloured peppers, as they are sweeter and more concentrated in flavour. The result will be a more flavourful and brighter coloured sauce. You can replace the fusilli with any other short pasta like penne, conchiglie. You can even try the red pepper sauce with a filled pasta like tortellini or ravioli. The choice is yours.
- Combine the red capsicum and 2 cups of hot water in a bowl, cover and keep aside for 10 to 15 minutes.
- Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
- Add the onion-garlic mixture to the soft capsicum and blend in a mixer till smooth.
- Pour the prepared sauce in a broad non-stick pan, add the salt, jalapeno, cream, mixed herbs and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the fusilli, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the grated cheese and mix well.
- Serve immediately garnished with fresh cream and cheese.
Nutrient values per serving
|Vitamin A||81.9 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2.6 mg|
|Vitamin C||2.3 mg|
|Folic Acid||7 mcg|
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