How to make Fusilli With Red Pepper Sauce - Pasta cooked in red pepper sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fusilli (फ्यूसील्ली पास्ता ), Red Capsicum (लाल शिमला मिर्च )
Cuisine : Italian
Course : Noodles and Pastas
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Fusilli With Red Pepper Sauce Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
For more recipes related to Fusilli With Red Pepper Sauce checkout Chunky Pasta, Vegetable And Herb Stew. You can also find more Noodles and Pastas recipes like Chilli Capsicum Macaroni, Roasted Tomato Farfalle, Canton Style Vegetarian Chowmein, Sizzling Noodles With Vegetables.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fusilli With Red Pepper Sauce Recipe
Fusilli 2 cup
Red Capsicum ¾ inch pieces 1 medium
Carrot thin slices 1 medium
Onion sliced 1 medium
Olive oil 4 tablespoons
Salt to taste
Garlic chopped 4-5
Tomato puree 1/2 cup
White pepper powder 1/4 teaspoons
Cream 1/4 cup
Dried basil 1/2 teaspoon
Parsley sprigs
Method
Step 1
Arrange red capsicum, carrot and onion on a baking tray and sprinkle with one tablespoon of olive oil. Cook in the oven at 180°C for ten minutes. Boil plenty of water in a deep pan with salt.
Step 2
Add one tablespoon of olive oil and the fusilli and cook till al dente (cooked, but still firm to the bite). Drain and refresh in cold water.
Step 3
Stir in one tablespoon of olive oil. Remove the vegetables from the oven and purée with a little water in a blender. Heat two tablespoons of olive oil in a pan; add garlic, vegetable purée, tomato purée, salt, white pepper powder and half a cup of water and simmer for five minutes.
Step 4
Add the boiled pasta and mix well. Stir in the fresh cream and the dried basil. Transfer to a serving dish, garnish with fresh parsley and serve hot.
