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- Dish type
- Side dish
- Chilli sauce
This vegetarian tomato sauce is packed full of extras. It's flavoured with chillies, capers, olives, parsley, portabello mushrooms and herbs. It's perfect over any type of pasta.
8 people made this
- 4 tablespoons olive oil
- 1 bulb garlic, cloves separated, peeled and sliced
- 8 (400g) tins whole plum peeled tomatoes, chopped
- 4 (400g) tins chopped tomatoes
- 2 (220g) tins green chillies, drained and chopped
- 175g tomato puree
- 70g capers
- 140g pitted green olives, chopped
- 60g chopped fresh parsley
- 200g portabello mushroom caps, cut into 5mm pieces
- 2 tablespoons horseradish sauce
- 1 teaspoon habanero hot sauce, such as Tabasco
- 1 tablespoon caster sugar
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Heat the olive oil in a large pot over medium heat and cook the garlic until lightly browned. Drain off any excess oil.
- Mix in the whole tomatoes, chopped tomatoes, green chillies, tomato puree, capers, green olives, parsley, mushrooms, horseradish, hot sauce and sugar.
- Season with Italian herbs, oregano and cumin. Cover and bring to the boil. Reduce heat to low and simmer 25 minutes.
Tinned green chillies
Can be purchased in Mexican/Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.
Reviews & ratingsAverage global rating:(7)
Reviews in English (3)
by Martha Cochell
This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.-21 Jan 2006
Pasta sauce with chillies recipe - Recipes
Shrimp Pasta with Roasted Tomato and Chili Sauce
Bucatini Pasta Fra Diavolo
Brother of devil or Fratello del diavolo sauce.
If you like garlic and chili, then this is for you. Known in Italian as the brother of the devil, Fra Diavolo is per its name, is a hot and spicy dish. I have reduced the amount of chili to what I feel is an acceptable level. This allows me to still have the pleasing piquant chili sensation, and the ability to still taste my wine. Having said that, you are the cook, so make it your own.
In this recipe I used roasted cherry tomatoes to elevate the flavour to another level. Buy the ripest tomatoes you can find so you have full sweetness and flavour. Otherwise use the tomatoes you have. Enjoy Bucatini Pasta Fra Diavolo!
- 17oz – 400g bucatini (spaghetti) 17oz – 400g cleaned green prawns 2 tbsp tomato paste 2 tsp oregano 1 tsp dried chili flakes ½ cup dry white wine Handful of parsley
For the sauce
Preheat your oven to 400°F – 200°C.
In a mixing bowl, place the cherry tomatoes, crushed garlic cloves, shallot, trimmed chilies and olive oil. Toss until all veges are coated. Place in a roasting pan until slightly brown, 20-25 minutes. Once roasted, place all ingredients in a high speed blender and blitz until smooth. Set aside for later.
Place the cleaned shrimp (prawns) in a small bowl with a little olive oil, sprinkle with chili flakes, toss until each side is coated. Set aside.
Place a large pot of water for your pasta, bring to the boil then season with salt. Once boiling add your bucatini pasta and cook al dente.
Place a large pan on high heat, add 3 tbsp olive oil and bring to a sizzling temperature. Add the shrimps, and cook until brown on each side, sprinkle a little oregano. Remove from pan and set aside in warm spot. Add minced garlic to the pan, deglaze with white wine. Add the roasted tomato sauce, tomato paste. Add the drained pasta, Return the prawns and some chopped parsley, mix well and serve immediately.
About this recipe
Hot and spicy Schezwan sauce, also known as Schezwan chutney, is a versatile seasoning that goes well with many delicious snacks. It offers a wonderfully hot combination of hot red chillies, garlic, spicy Sichuan peppers and salty soy sauce. This recipe can easily be adjusted to your preferred heat level for a great dip or hearty sauce.
The sauce comes from the Indo-Chinese cuisine, which has its origins in Calcutta. This fusion cuisine is a creation of the Chinese community who immigrated to India, which combines the classic Chinese cooking methods with the Indian spices, herbs and vegetables.
Schezwan sauce is a wonderful addition to your meals as it simply spices up any simple, boring, or boring meal. Make it up and refrigerate or freeze it for more flavors and spice up your daily meals.
Try dipping your hearty snacks like momos, spring rolls, spring onion pancakes, french fries or potato wedges in this spicy sauce, or add lots of bold flavors to your fried rice or pasta with this sauce. Trust me you will love this condiment if you like spicy food.
Use this simple schezwan sauce to make recipes like schezwan noodles, paneer schezwan, and schezwan fried rice
Step by step instructions
How to make White Sauce Pasta with Step by Step Image
Before starting the cooking process, we need to complete all the vegetables chopping part.
At first, cut capsicum and onion into dices. Please keep them in separate bowls.
Now take the required amount of garlic and chopped them finely. Also, chop the green chillies and keep them in separate containers.
Arrange all the dry spices you need to make this recipe, like – bay leaves, black peppers, clove, oregano, chilli flakes, sugar, salt Etc.
Boiling the pasta sticks:
To make an authentic style of pasta, we should have to use penne rigate pasta. If you don’t know what is this, check the FAQ section of this article.
So, take a large saucepan and heat with 1 litre of regular water.
Also, add 2-3 tbsp of salt along with 2 tbsp of refined oil into it.
When the water turns to boil, add pasta sticks and wait for the al-dente stage. (Check out the FAQ)
Strain the pasta from water and keep it in another bowl.
Making the White Sauce Pasta
Heat a wok with 1 tbsp of refined oil along with 10 grams of butter. I used Amul herds butter to add some extra flavour (it’s optional).
When the butter will melt, add bay leaves, black pepper and cloves. Keep the heat high and wait a few seconds to temper the spices.
Now add chopped garlic along with chopped green chillies. Fry them for a few seconds, and you will get a pleasant aroma.
Add diced capsicums, carrots, and onions into the wok for fry and saute them well for few seconds. Keep remembering to put the heat into very high. This high flame gives your dish extraordinary and smokey feelings.
Also, you can add salt and black pepper powder at this stage.
Now, this is a case sensitive part. Decrease the heat to medium, and after that, add milk into the wok.
Also, add oregano and chilli flakes as per the measured amount. You can add processed cheese at this timer, or you can add this later.
Mix everything well and gradually increase the heat.
When the milk starts bubbling, add sugar according to your taste and 2-3 tbsp of fresh cream to increase the richness.
Keep the cooking until the cheese melted.
Then add boiled pasta into the wok and mix everything well.
Now you can see the white gravy is very light and watery. But we need to give it a saucy feeling. So we use cornflour and water mixture to make this gravy thicker.
So, take 2 tsp of cornstarch along with 2 tbsp of water and make a smooth mixture. Then pour this mixture into the gravy.
After that, you can see the gravy become a white sauce. That’s it.
Add 2-3 crushed, fresh basil leaves to give it an authentic Italian flavour and mix a while, and immediately serve this pasta.
Boil 1lt of water. Give a criss cross cut at the bottom of the tomatoes. Add them into boiling water for 10 sec approx. remove and place them in chilled water. Cut the tomatoes, remove the seeds and roughly chop the tomatoes.
In a pan heat oil, add garlic and lightly saute them. Add chilli flakes, stir and add tomatoes. Let them cook for 4mins and season with salt. In the meantime in the boiling water add some salt, a dash of oil and add the pasta. Cook for 8 mins and then strain the pasta.
Add the pasta into the simmering sauce. You can add a dash of water if the sauce is too thick. Add chopped parsley and gently toss the pasta. Check seasoning and remove from heat. Add grated parmesan cheese on top, toss and plate up.
Ingredients of Schezwan Sauce
- 6 dry red chili
- 1 tablespoon chopped ginger
- 2 tablespoon apple cider vinegar
- 1 tablespoon sugar
- salt as required
- 1/2 cup water
- 2 tablespoon corn flour
- 1/4 cup sesame oil
- 3 tablespoon chopped garlic
- 2 tablespoon soy sauce
- 1/4 tablespoon black pepper
- 2 tablespoon tomato ketchup
- 1/2 onion
How to make Schezwan Sauce
Step 1 Grind the veggies
Grind the chopped onion, garlic and ginger together.
Step 2 Saute the chillies
Soak dry red chillies in warm water for a few minutes and then drain them. Grind to form a paste. Now heat oil in a pan. Add the red chillies paste to it and saute for a few minutes. Now add the onion mixture to the pan and mix. Fry for another two minutes.
Step 3 Add corn flour mixture
Mix corn flour in 1/2 cup water and add it to the pan. Bring the water to a boil and let it thicken a bit. Now lower the flame. This will take about 10 minutes.
Step 4 Add the condiments
Lastly, add salt, sugar, tomato ketchup, vinegar, soya sauce and mix everything together. Cook for the last 2 minutes.
Step 5 Ready to be served
Once the sauce thickens and oil floats on top, it is ready to be served. Let it cool down a bit and transfer to a glass jar or serve immediately.
Penne all'arrabbiata | Italian style spicy Pasta recipe with homemade Pasta sauce |Penne arrabbiata
Italian style spicy Pasta recipe from scratch | spicy Italian pasta with homemade red sauce / Tomato sauce | Homemade pasta sauce | Penne all’arrabiata | pasta all’arrabiata | Homemade Italain style Pasta recipe from scratch | Spicy Italian Pasta recipe from scratch | simple Pasta recipe with homemade red sauce |Easy Italian style pasta from scratch
This Pasta is very spicy because of the red Chillies. You can always adjust the spice & Quantity of Black Pepper powder as per your taste.
When making for Kids please skip the red chillies & then Kids will also enjoy!!
Penne 2 cups
Roma Tomatoes 10-12
extra virgin Olive oil 1.5 tbsp + 1 tbsp (for sauce + boiling Penne)
Garlic 2-3 cloves
Red Chillies 2-3 (substitute: dry red Chilli flakes)
Fresh Basil leaves handful (or 1/4 cup)
dried Thyme 1/2 tsp
dried Basil 3/4 tsp
dried Oregano 1 tsp
Black pepper powder 1/4 tsp
Salt per taste
Mozzarella cheese 2 tbsp (+2tbsp for Garnish)
Basil leaves for garnish
*you can also sprinkle some Italian herbs for garnish
#penneallarrabbiata #pennearrabiata #Italianspicypasta #pastawithhomemadeTomatosauce #pennearrabbiata
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Watch, cook & enjoy a delicious homemade meal with your family!
1. Preheat oven to 190C-200C. Place the chillies on a lightly oiled baking sheet and roast for 10 to 15 minutes, or until skins are thoroughly blackened. Flip to expose the other side and cook another 5 to 10 minutes, or until skins are thoroughly charred. Remove and set aside.
2. To make the tomato sauce, heat the olive oil in a small saucepan. Add the chopped onion and garlic and fry gently until golden. Add the tomato passata and season with salt and pepper. Add several fresh basil leaves and cook gently for about 10 minutes.
3. While the sauce is simmering, bring a pan of water to the boil, add salt and cook the pasta until al dente. Drain well.
4. Add the semi-dried tomatoes, vodka and bocconcini to the sauce. Return to low heat until the cheese just starts to string and melt. Add the drained pasta and shake the pan to coat the pasta in sauce.
5. Remove from heat, divide among four serving bowls and top with each a coarsely torn piece of burrata or mozzarella, a roasted chilli and microherbs. Serve piping hot.
Pasta in White Sauce and other tasty tiffin recipes
W e invited Get Ahead readers to share quick-fix office recipes with us -- easily-prepared foods that takes less than an hour to whip up before you head to work in the morning. We've been flooded with responses and as part of an ongoing series, present three lunch recipes that you can carry in your dabba.
Here's how to prepare Stir-Fried Chicken with Pineapple and Peppers by Nan Nan :
- 1 tbsp vegetable or peanut oil
- 1 tbsp chopped fresh ginger or 1 tsp dried
- 1 red pepper, sliced into thin strips
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 cup canned pineapple chunks, drained
1 tbsp reduced-sodium soya sauce
- In a wok or a large skillet, heat the vegetable or peanut oil.
- Next add the ginger and cook for about 10 seconds.
- Add the pepper and cook for 3 minutes.
- Put in the chicken strips and cook, stirring frequently, for 5 minutes.
- Add the pineapple and soya sauce and cook for another 3 to 5 minutes, or until the chicken is cooked through.
- You can also top the dish off with chopped scallions (spring onions).
Jayashree Mukund sent in this recipe for Pea Chaat :
- 1 cup boiled peas
- 1 boiled and mashed potato
- 1 thinly sliced onion
- 2 chopped green chillies
- *1 tsp tomato sauce
- 1 tsp chillie powder
- 1 tsp cumin seeds ( jeera )
- 1 tsp chaat masala powder
- 1 tsp cooking oil
- Salt to taste
- Coriander leaves and sev to garnish
- In a kadhai , heat the cooking oil and fry the jeera , green chillies and onions. Set aside.
- Next, mix the peas and mashed potato in a bowl, adding in the jeera , chillies and onions.
- Also add the chillie powder and chaat masala powder.
- Top off with tomato ketchup, garnish with coriander leaves and sev . Then serve.
- Here's a tip -- you can substitute sprouted dal instead of the peas if you wish.
And finally, we have this Pasta in White Sauce recipe from Amita Manral :
- 1 bowl boiled pasta (bring water to boil,add salt and pasta,drain excess water ,add oil and let it cool)
- 1 bowl boiled veggies (green peas, french beans, carrots, mushrooms etc)
- 3 tbsps corn flour
- 1 cup milk
- 1 tsp white pepper powder
- 2 tbsp butter
- 1tsp olive oil
- Oregano to taste
- Salt to taste
- For those of you who don't know how to cook pasta -- just immerse in in water, bring to a boil and add salt. Once it's cooked, drain off the water, add a little oil to prevent it from sticking together and let it cool.
- In a pan, heat the olive oil and boiled vegetables. Add salt to taste and the boiled pasta. Sauté for a few minutes.
- In another pan, heat the butter and while it is melting, add in the cornflour, stirring continuously. Keep adding a little water to the flour if it starts becoming too thick, then add pepper powder.
- Add the white sauce to the pasta and garnish with oregano and grated cheese if required.
- Your Pasta in White Sauce is ready.
Method of preparation: Do you have any quick-fix preparations that you'd like to share with us and other readers? It has to be something appetising and easily whipped up (in under an hour). Simply mail in your tiffin recipe ideas to [email protected] and we'll publish them right here on rediff.com
Channel your inner chef and help people economise without compromising on their meals!
You can see in my photos that I served my sauce over pasta (gluten free, of course!), but you do have several options when it comes to serving.
Firstly, both potato and sweet potato are naturally gluten free, so if you’re looking for something a bit different, or if – like me – you’re keen to add a vegetable or two to the meal – then serving the pasta sauce over mashed potato and/ or mashed sweet potato might be a good option for you.
Alternatively, quinoa and rice are also both naturally gluten free. Cook each as per the package directions. (Quinoa cooks very similarly to rice.)