Spaghetti with lamb/mutton & bell pepper sauce

Whenever I think of some delicacy meted out of mutton, mostly it had to be in the form of curry with thick, tempting gravy and generous spices. Just to depart from this usual preparations, I come up with this present recipe where mutton is used along with Spaghetti and easily be touted as an Indo-Italian marriage. Being an admirer of Spaghettis, which are often accompanied with lamb minces, I thought, why not mutton? As I thought, so I did. At the end the dish came out fabulous and made me reignite my creativity in a slightly new Avatar.

Spaghetti with lamb/mutton & bell pepper sauce

Spaghetti with lamb/mutton & bell pepper sauce

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Spaghetti with Parsley Chicken

I am back with pasta after ages. This time it is the naughty spaghetti with chicken slices and parsley herbs. An absolute delight for non-vegetarians who love pasta. It seems that this recipe satisfies each of your taste buds without going wild. It is a bit of gingery, a bit of lemony with a flavour of olive oil and butter too. Can be made quick and consumed even quicker. Don’t worry if you are not having parsley, coriander leaf would be a smashing alternative too. Enjoy.

Spaghetti with parsely chicken

Spaghetti with parsley chicken

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Farfalle with Cream & Parmesan

Green peas are largely used in Indian cuisine. During winter, I have a tendency to add fresh peas in many vegetarian dishes, whenever it is available. I absolutely love the peas puri, peas pulao and those made with it. However there is a funny connection to this prelude with this recipe. When I came across this recipe for the first time, I found there was the strange ingredient called, Petits pois. I was taken aback to find using my translator that this is nothing but the small peas. My assumption of green peas only in the Indian cuisine is in shambles now, and now I know that they are used in pastas too !!! Long live green peas 🙂

Farfalle with Cream & Parmesan

Farfalle with Cream & Parmesan

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Lasagne

Lasagne are probably the oldest wide flat pasta, the singular form of which is also known as Lasagna. Both the terms, singular and plural are often referred to as a dish made with several layers of lasagne sheets alternated with meat sauce, bechamel sauce and different cheese. This traditional Italian dish originated in a city of South Italy, Naples. Traditionally lasagne are layered with a thick meat sauce containing pork, beef, onion, celery, carrot, wine and oregano, called ragù. But different vegetables, such as spinach, zucchini, mushroom, and chicken can also be used to make the sauce. Bachemal sauce is often replaced with Ricotta cheese in different regions within and outside Italy in this oven baked pasta dish.

I am always fascinated by the grandeur of Italian foods which have its two most common forms in pizza and pasta. If I am in love with traditional pizzas, then it would not be exaggerating to state that I am absolutely crazy about Lasagne. Although it seemed an uphill task in the beginning to prepare Lasagne myself, I slowly collected all the ingredients and gave it a shot. Now as it has been a success I keep making different Lasagne, one of which I share with you over this post.

Lasagna

Lasagna

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Penne with pepper & goat’s cheese sauce

Recently I had a visit to a cheese making factory here in Netherlands. There a pretty lady, wearing a beautiful traditional dress of Dutch cheese makers, demonstrated how to make cheese right from the very basics, which I liked immensely. Again I enjoyed a lot tasting diverse varieties of cheeses which was an added attraction. I knew little bit about cheeses made from cow milk before; however what seemed interesting to me was the ‘goat’s cheese’. It was a much softer and easy to melt in your mouth, although seemed a bit stronger in taste too. I packed some of it back home and since looked to utilise in a proper recipe. While scrolling down the pages of my small pasta book, I hit upon the simplest one of the lot and had a great dinner with cheesy pasta.

Penne with pepper & goat's cheese sauce

Penne with pepper & goat’s cheese sauce

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Spaghetti alla Carbonara

Carbonara is a very common Italian pasta dish comprised of egg, cheese and bacon. Often I order this preparation when visit an Italian restaurant. I just adore its whitish creamy texture along with the smell of bacon. This time I gave it a try at my own kitchen following my small pasta book. The recipe doesn’t require a long list of ingredients. I made it with spaghetti, however you can use any type of pasta of your choice.

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Ingredients to serve 2 :

  1. Dried spaghetti – 225 gm.
  2. Olive oil – ½ tbspoon
  3. Rindless pancetta or lean bacon (chopped) – 110 gm. (I used bacon)
  4. Egg – 2
  5. Single cream – 2½ tbspoon
  6. Salt and pepper
  7. Freshly grated Parmesan cheese – 2 tbspoon

Procedure :

Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile, heat the olive oil in a heavy based frying pan. Add the chopped pancetta/bacon and cook over medium heat, stirring frequently, for 8-10 minutes.

Beat the egg with the cream in a small bowl and season with salt and pepper. Drain the pasta and return it to the saucepan. Tip in the contents of the frying pan, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to a warmed serving dish. Serve immediately, sprinkled with the remaining Parmesan cheese.

 

Penne in a creamy mushroom sauce

Experiment with pasta at dinner is still going on. Few days back I prepared this pasta and discovered mushroom to be a great ingredient to make a delicious pasta sauce. Both me and my husband, who is not a big fan of mushrooms, liked the dish very much. I highly recommend this recipe to both my vegetarian and non-vegetarian friends.

Penne in a creamy mushroom sauce

Penne in a creamy mushroom sauce

Ingredients to serve 2 :

  1. Butter – 25 gm.
  2. Olive oil – ½ tbspoon
  3. Shallots (sliced) – 3
  4. Chestnut mushrooms (sliced) – 225 gm.
  5. Salt and pepper
  6. Plain flour – ½ teaspoon
  7. Double cream – 75 ml.
  8. Dry wine – 1 tbspoon
  9. Sun-dried tomato in oil (drined and chopped) -60 gm.
  10. Pinch of freshly grated nutmeg
  11. Dried penne – 175 gm.
  12. Chopped fresh parsley – 1 tbspoon

Procedure :

Melt the butter with the olive oil in a large, heavy-based frying pan.

Add the shallots and cook over low heat, stirring occasionaly, for 4-5 minutes, or until softened.

Add the mushrooms and cook over low heat for a further 2 minutes.

Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minute.

Remove the pan from the heat and gradually stir in the cream and dry wine.

Return to the heat, add the sun-dried tomatoes and grated nutmeg and cook over low heat, stirring occasionally, for 8 minutes.

Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil.

Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Drain the pasta well and add to the mushroom sauce.

Cook for 3 minutes, then transfer to a warmed serving dis.

Sprinkle with the chopped parsley and serve immediately.

 

 

Spaghetti with prawns & garlic sauce

I am here again with another pasta recipe. These days, mostly in weekends, whenever I don’t wish to cook much for dinner, I resort to my small pasta book, put together the ingredients and make a yummy pasta dish with creamy sauce. I feel content as my husband also relish those dishes and thus we end up having a continental dinner at home at least once a week. 🙂

When I first came to Europe, I came across a range of noodles, but didn’t get our Indian noodles or ‘chowmein’ of which I am a big fan. I can remember that day when I prepared Indian style chowmein with spaghetti and simply didn’t like it. Since then, for long spaghetti could not be found in my kitchen. However, gradually I got acquainted with different pasta noodles and their various preparations. I also learned that pasta sauce is the only secret to make the dish unique in its taste. Now I am very fond of experimenting with various sauces and easy to go ingredients. The reap of it comes here in the shape of spaghetti with creamy garlic sauce and prawns. Enjoy 🙂

Spaghetti with Prawn & Garlic sauce

Spaghetti with Prawn & Garlic sauce

Ingredients to serve 2 :

  1. Olive oil – 1½ tbspoon
  2. Butter – 1½ tbspoon
  3. Garlic (minced) – 2 cloves
  4. Red pepper (finely diced) – 1 tbspoon
  5. Tomato puree – 1 tbspoon
  6. Dry white wine – 65 ml.
  7. Spaghetti – 225 gm.
  8. Raw shelled prawns – 175 gm.
  9. Double cream – 60 ml.
  10. Salt & pepper
  11. Fresh parsley (chopped) to garnish – 1½ tbspoon

Procedure :

Heat the oil and butter in a saucepan over medium-low heat. Add the garlic and red pepper. Fry for a few seconds until the garlic is just beginning to colour. Stir in the tomato puree and wine. Cook for 10 minutes, stirring.

Cook the spaghetti in plenty of boiling salted water until tender but still firm to the bite. Drain and return to the sauce pan.

Add the prawns to the sauce and raise the heat to medium-high. Cook for 2 minutes, stirring, until the prawns turn pink. Reduce the heat and stir in the cream. Cook for 1 minute, stirring constantly, until thickened. Season with salt and pepper.

Transfer the spaghetti to a warmed serving dish and pour over the sauce. Sprinkle with the parsley. Toss well to mix and serve at once.

Spaghetti with Tomato, Garlic & Basil sauce

After a long time we had dinner with my favourite Italian food, pasta. Since I am very fond of Italian food, I couldn’t resist myself from buying a handy book on pasta as soon as I saw it in the book store. Today’s recipe belongs to this book. It requires few ingredients and is easy to make. Hope you will like it and try at your own kitchen.

Spaghetti with tomato, garlic & basil sauce

Spaghetti with tomato, garlic & basil sauce

Ingredients to serve 2 :

  1. Extra-virgin olive oil – 2½ tbspoon
  2. Finely chopped onion – 1
  3. Canned chopped tomatoes – 400 gm.
  4. Garlic cloves, cut into quarters – 2
  5. Salt and crushed black pepper
  6. Dried spaghetti – 225 gm.
  7. Handful fresh basil leaves, shredded
  8. Parmesan cheese to serve

Procedure :

Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes until soft. Add the tomatoes and garlic. Bring to the boil, then simmer over medium – low heat for 25 – 30 minutes until the oil separates from the tomato. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a serving dish.

Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan cheese.

Rigatoni with spicy bacon & tomato sauce

Among various European cuisines, Italian cuisine is vastly poular all over the globe. It is my favorite too. While on travel across Europe, I never miss an opportunity to try Italian foods whenever I see a good Italian restaurant. However, Italian food is not limited to pizzas, its most recognisible face; in fact there are various others among which pasta is my all time favourite. Pastas come in varius shapes and with innumerable delightful creamy sauces. Among many delicatable meat-based pasta sauces, here I share one.

Rigatoni with spicy bacon & tomato sauce

Rigatoni with spicy bacon & tomato sauce

Ingredients to serve 4 :

  1. Olive oil – 4 tbspoon
  2. Garlic (sliced thinly) – 3 cloves
  3. Bacon (chopped) – 75 gm.
  4. Canned chopped tomatoes – 800 gm.
  5. Dried chilli flakes – ½ teaspoon.
  6. Salt & pepper
  7. Rigatoni – 450 gm.
  8. Fresh basil leaves (shredded) – 10
  9. Freshly grated Parmesan cheese – 2 tbspoon.

Procedure :

Heat the oil and garlic in a large frying pan over medium – low heat. Cook until the garlic is just beginning to colour. Add the bacon and cook until browned.

Stir in the tomatoes and chilli flakes. Season with a little salt and pepper. Bring to the boil, then simmer over medium – low heat for 30 – 40 minutes, until the oil separates from the tomatoes.

Cook the pasta(rigatoni) in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

Pour the bacon & tomato sauce over the pasta. Add the shredded basil and grated Parmenan, then toss well to mix. Delicious pasta is ready to serve.