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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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.

 

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.