पास्ता इन रेड सॉस (Pasta In Red Sauce) by Tarla Dalal


Duration = 08:11

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Pasta In Red Sauce,a very popular and loved by all age groups. (Hindi Video with English close caption) Recipe link : http://www.tarladalal.com/Pasta-In-Red-Sauce-37563r Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/107883620848727803776 Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Pasta In Red Sauce Perfectly-cooked fusilli takes to this richly flavoured tomato sauce like a fish takes to water. An assortment of ingredients ranging from onions and garlic to peppercorns, herbs and bay leaves offer their unique flavours to this intense tomato-based sauce, making the Pasta in Red Sauce an experience that will remain in your memory forever. Preparation Time: 25 minutes Cooking Time: 15 minutes Serves 2 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 Method 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. Handy tip: 1. At step 5, you can also discard the peppercorns along with the bayleaves.
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