Pasta with Creamy Dried Tomato Sauce

Ingredients

• 500 gm penne pasta
• 12 sun-dried tomatoes, finely chopped
• 1 large onion, finely chopped
• 1 1/4 cup light cream
• 1/2 cup Parmesan cheese, freshly grated

Method

      Cook the pasta in a large pot of salted boiling water until al dente. Combine the sun-dried tomatoes, onion and cream in a large frying pan and cook over low heat for 5 minutes. Then add the Parmesan cheese and cook for 2 minutes more. Drain the pasta and add to the pan with the sauce. Toss well and serve hot.

Pink Pasta

Ingredients for white sauce

• 4 tsp unsalted butter,
• 1 1/2 cup milk
• 2 tsps cornflour,
• 1 tsp oregano
• red chilli flakes
• pepper powder

Method (white sauce)

• Heat butter  in a pan and add the cornflour, saute for a second. Don't let it turn brown. Add milk and stir it continuously to avoid lumps. Once thick, add oregano, salt, pepper and red chilli flakes.

Ingredients for red sauce

• 6 tomatoes, chopped
• 2 tbsp ketchup
• 5 cloves garlic
• 1 tsp chilli flakes
• 3 bay leaves
• tabasco
• 1 capsicum
• 2 onions
• 1 tbsp olive oil
• salt to taste

Method

• Heat oil. Add garlic, bay leaf and saute. Fry onions till they turn transluscent. Add tomatoes, salt and ketchup. Cook  until the sauce thickens. Add oregano and tabasco. Remove the tej patta. Grind the mixture into a paste.  Mix the white and the red sauce together. To this add the pasta, grated cheese, vegetables and oregano. Toss gently.

Pasta with Red Sauce and Basil

Ingredients

• 250 gms pasta(spaghetti, fusilli or macaroni
• 200 ml water
• 20 ml olive oil
• 250 gms tomato puree
• 1 chopped tomato 1 chopped onion
• 1 grated carrot
• 30 gms button mushroom
• 20 gms baby corn
• 4 tsp salt
• 3 tsp white pepper
• 2 tsp red chilli powder
• 2 tsp oregano
• 20 gms cheese
• 5 grams basil paste

Method

Boil the pasta for about 10 minutes and keep it aside. Now heat the oil in a frying pan and add the onion, tomato and grated carrot. Mix the chilli powder and add the basil paste to the mixture. Cook for 10 minutes and add mushroom, baby corn and tomato puree. Add salt, white pepper and grated cheese to the mix. Add water so that the misture does not stick to the pan and cover the pan.

Drain the pasta and mix it with the red sauce. Garnish with oregano and grated cheese. The dish can be servedwith garlic breadand wine.

Vegetable Chowmein Recipe

Ingredients:

One packet noodles
1 onion sliced
1 apsicum sliced
1 cabbage shredded
1 carrot sliced
1/2 cup beans chopped
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp chilli sauce
Salt to taste
1/4 tsp pepper powder
2 tbsp oil

Method:

• Boil noodles in enough water.
• Take care do not overcook
• Strain noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
• Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
• Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles dont break)
• Add vinegar, chilli sauce and soya sauce and stir fry for a minute.
• Serve the vegetable chowmein hot.

Spaghetti Delight

Ingredients

1 lb spaghetti, cooked according to package instructions
7 oz frozen beef sausages
1 tbsp butter
1 lb mushrooms, sliced
15 oz beef broth
1/4 cup Dijon mustard
2 tbsp whipping cream
1/4 tsp freshly ground pepper
1/4 cup chopped fresh parsley, optional

Method

• Brown sausage according to package directions in a large skillet over medium heat. Drain sausages on paper towels: reserve. Discard any remaining fat from the skillet; cut sausage into slices.
• Melt butter in a skillet over medium-high heat. Add mushrooms; cook, stirring, until mushrooms are browned, about six minutes. Keep aside.
• Add broth to skillet, scraping up the brown bits on the bottom. Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper. Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavours, about 2 minutes. Place cooked spaghetti in a large bowl. Add sauce; toss to mix. Sprinkle with parsley. Serve.
• Serves 4.
• Dijon is a city in eastern France.

Spaghetti With Tomato Sauce

INGREDIENTS:
12 ounces spaghetti
1 pound lean ground beef
1 teaspoon salt
3/4 teaspoon white sugar
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 tablespoons dried minced onion
2 1/2 cups chopped tomatoes
1 1/3 (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Method:
Brown beef over medium heat. Drain off fat.
In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

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