All my recipes till date involve no sweat, quick-fix dishes. And when Del Monte asked bloggers our favorite pasta dishes, I had to jump in to write. You can read more about it here https://www.facebook.com/DelMonteIndia
The Del Monte guys sent a pack of pasta to my address (yay! Free pasta) and asked each participant to share their recipe. As usual, my recipe is simple and fast and a cheater’s (re: lazy) way to prepare delicious pasta.
I’m not a pro in the kitchen but when it comes to continental, I fare better than my mother. My venture into continental started with buying of expensive imports but I have come a long way from there. These days, I stir up sauces quite easily and a recent high was making my mother-in-law try pasta carbonara and she asking for the recipe (She’s quite a pro herself and her asking the recipe is a thing I would write in my diary in BOLD!).
Well…by nature, I am lazy. Those who know me know that I will not spend a minute more in the kitchen than absolutely necessary. Being lazy, I have developed a way of cooking pastas in a moment’s notice or making my own sauces and broths and refrigerating them so I can prepare dishes easily. The sauce that I shall be writing today (arrabiata) can also be stored, though I recommend to not store it beyond 2-3 days. So, here we go! One of the easiest and forever-crowd-pleasing pasta from my shortcut recipes!
Difficulty Level: Not a drop of sweat
Serves: A monster and a girl aka 3 normal persons
Cooking time: 20mins
Preparation time: 2mins!
- Del-Monte Pasta: 100gms
- 2 Ripe Tomatoes
- 1 Red Onion
- 4 Garlic Pods
- Dry Red Chillies, 4 used
- Pepper-Sausage Roll, 100 gms
- Olive Oil, 4-5tbsps
- Cream Cheese, 1tbsp
- Oregano, to taste
- Salt, to taste
- Basil and Cherry Tomatoes, for garnish
You know the drill. Boil water (around 500ml), drop in the pasta and add a bit of salt. 10mins later, or when the pasta is al dente, drain the pasta and pour cold water on it. Half the work done!
Next, the sauce:
Grind onion, tomatoes, garlic pods and dry red chillies in the grinder and make a nice paste of it. I usually don’t grind to perfect smoothness since I like it a bit chunky. People usually saute the onions, then add the other ingredients. I just do it my way. Faster, easier. 🙂
My twist: Grind the Pepper-Sausage Roll (or any kind of sausage-salami, etc). Make it into a nice keema to be added in the sauce.
Now, heat the olive oil in a shallow pan. I tend to be stingy with the oil, so I use around 4tbsps, but it’s up to you. Olive oil has a low heating point so, don’t let it overheat. Now, dunk both the tomato sauce mix and minced sausage in the pan. Put the sauce on medium heat for 10mins. Put salt, according to taste.
When the sauce is nice and thick and aromatic, stir in the pasta. Use a BIG tbsp of cream cheese (totally optional, I use because I’m in love with cheese) and sprinkle with oregano. A two minute stir and your pasta is ready!
For garnish, use the cherry tomatoes and fresh basil. Viva Italia!