pasta recipe

Penne Pasta At Home – Premixes Special

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Ingredients:

For Pasta Premix

  • 1 tbsp Cashew powder
  • 1 tbsp Melon seeds powder
  • 3 tbsp Milk powder
  • 1 tbsp Onion powder
    1 tsp Garlic powder
  • 1 ½ tbsp Tomato powder
  • 1 ½ tsp Cheese powder
  • 1 tsp Chilli Flakes
  • 1 tsp Corn Flour
  • 1 tsp Castor Sugar
  • 1 ½ tsp Mixed Italian Herb
  • Salt to taste
  • Red Food Color (Optional)

For Pasta

  • Pasta Premix
  • 1 cup Milk
  • 1 cup Water
  • 1 tsp Butter
  • 1 cup(100-150 gms) of mixed Vegetables (Boiled Baby Corn, Mushroom & Raw Bell peppers)
  • 100-150 grams Boiled Pasta

Instructions

For Pasta Premix

  1. In a bowl add cashew powder, melon seeds powder, milk powder, mix well.
  2. Add onion powder, garlic powder, mix well.
  3. Add tomato powder, cheese powder, chilli flakes, corn flour, sugar, mix well.
  4. Add mixed Italian herb, salt, red color, mix well.

For Pasta

  1. Add milk, water to the premix, mix well.
  2. Heat a pan add butter, vegetables and saute them.
  3. Add the premix to it and mix well.
  4. Give it a boil, add pasta and mix well.
  5. Let it cook for 2 minutes and our pasta is ready.

Pasta Recipe In Marathi – How To Make Penne Pasta At Home – Premixes Special – Sonali

Taco Stuffed Pasta Shells Recipe

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Ingredients Filling 2 pounds lean ground beef 1 onion 2 envelopes taco seasoning 1 14.5 oz can of (low sodium) diced tomatoes with juice 1 1/2 cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand) 1 package (8 ounces) cream cheese, cubed Other 24 uncooked jumbo pasta shells 2 Cups Salsa 2 Cups grated cheddar and/or monterey jack cheese Sour cream for serving Instructions Preheat oven … Read more

Pasta In Red Sauce

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Ingredients

  • 2 cups blanched and finely chopped tomatoes
  • 1 1/2 cups cooked pasta (fusilli)
  • 2 tbsp olive oil
  • 2 bayleaves
  • 6 to 8 peppercorns (kalimirch)
  • 1/2 cup finely chopped onions
  • 1 1/2 tsp finely chopped garlic (lehsun)
  • 1/2 cup finely chopped capsicum
  • salt to taste
  • 3 tbsp readymade tomato puree
  • 1/2 cup tomato ketchup
  • 1 tsp dried oregano
  • 1 1/2 tsp dry red chilli flakes (paprika)
  • 1/2 tsp sugar (optional)
  • 1/4 cup fresh cream

For The Garnish

  • 1 tbsp fresh cream
  • 1 tbsp grated processed cheese

Instruction

1. Heat the olive oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.
2. Add the onions and garlic and sauté on a medium flame for 2 minutes.
3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.
4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Remove the bayleaves and discard them.
6. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.
7. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
8. Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
9. Serve immediately garnished with fresh cream and cheese.

पास्ता इन रेड सॉस (Pasta In Red Sauce)

Pasta Sabzi Recipe

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Ingredients

  • 2 tbsp. Oil
  • 1 tsp. Cumin Seeds
  • 1 Onion Chopped
  • Tomato Puree of 2 Tomatoes
  • 4 Babycorns Chopped
  • 1 Carrot Diced
  • 4 Mushrooms Chopped
  • 1 Potato Diced
  • 1 Cup Elbow Macaroni
  • ½ tsp. Garam Masala
  • 1½ tsp. Coriander Powder
  • 1 tsp. Red Chilli Powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • Water
  • 1½ tsp. Cheese Spread
  • Coriander Leaves
  • Grated Processed Cheese for Garnish

Instructions

  1.  Heat oil in a pressure cooker and add cumin seeds, onion, tomato puree, babycorns, carrot, mushrooms, potato, uncooked elbow macaroni, garam masala, coriander powder, red chilli powder, salt, sugar and cook it well mixing frequently.
  2. Add water until all the ingredients are dipped in it.
  3. Let this come to a boil and then shut the lid of the cooker. Cook it until 2 whistles are blown.
  4. Once the cooker cools down, open the lid and add cheese spread to it.
  5. Add coriander leaves and mix well.
  6. Grate some processed cheese for garnish and serve hot!

 

Rigatoni with Vodka Sauce | From the Test Kitchen

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Ingredients

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 4.5-oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. rigatoni
  • Basil leaves (for serving)

Instruction

  1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

  2. Peel and finely chop 1 onion.

  3. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

  4. Grate 4 oz. Parmesan on the smallest holes of the box grater.

  5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

  6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

  7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

  8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

  9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

  10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

  11. Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

  12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

  13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

    https://www.youtube.com/watch?v=DrzWGUGN6vY