My Culinary Trial Room

Thursday, December 19, 2013

Pasta in Red bell pepper Sauce

We make pastas once in a week and it mostly falls on Thursday. Without saying Thursday nights have become pasta nights for us which the huss has never been keen about. I like trying new varieties of pasta every time but the huss has never been a great fan. He never enjoys it but he never hates it. So it has always been my take on the pasta that makes to our plate. I mostly make a simple pesto pasta cos I love the fresh flavors that it gives to the pasta. But at times I like to experiment too.

Like this red bell pepper sauce pasta. The sauce was sweet, slightly tangy and gave a mild hot flavor to the pasta dish. I like using fusilli pasta because the sauce coats the pasta beautifully but you could use what ever your pantry holds. Grate some parmesan cheese over the piping hot pasta or if you are like me, sprinkle a generous helping and then indulge to your heart's content.

~*What U Need*~
Onion - 1, medium, cubed
Garlic - 2 cloves
Red bell pepper - 1, medium, cubed
Cashew nuts - 4
Olive oil - 1 tbsp
Salt - to season
Pepper powder - to season
Italian seasoning - 1 tsp

Pasta - 2 cups, cooked
Cooked Pasta water - 1/4 cup

How I Made it:
Heat oil in a pan. Add the chopped garlic cloves and saute till brown. Add the onions and fry till golden brown. Add the cubed peppers and roast till blistered.

Add the cashews and saute for 2 mins. Cool and transfer to blender and blend to a smooth paste adding the cooked pasta water as required.

Return to the saucepan and saute till slightly thick. Season with salt, pepper and italian seasoning. Check the flavor. Add the cooked pasta and mix well. If needed sprinkle some pasta water. Remove from heat. Sprinkle some cheese if desired.