Fusilli With Red Pepper Sauce

Pasta cooked in red pepper sauce. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Fusilli, Red Capsicum
Cuisine Italian
Course Noodles and Pastas
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Fusilli With Red Pepper Sauce

  • 2 cup Fusilli
  • 1 medium Red Capsicum ¾ inch pieces
  • 1 medium Carrot , cut into thin slices
  • 1 medium Onion , sliced
  • 4 tablespoons Olive oil
  • to taste Salt
  • 4-5 cloves Garlic , chopped
  • 1/2 cup Tomato puree
  • 1/4 teaspoons White pepper powder
  • 1/4 cup Cream
  • 1/2 teaspoon Dried basil
  • sprigs Parsley


  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.
  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.
  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.
  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.

Nutrition Info

Calories 1312
Carbohydrates 139.4
Protein 21
Fat 74.5
Other Fiber 9.5 gm