a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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BARILLA SG - Penne with Chicken, Mushroom and Tomatoes
For an easy & nutritious family favourite, try Barilla's Penne with Chicken, Mushroom and Tomatoes. It's so easy and can be prepared in under 25minutes! The perfect weeknight family meal!
To discover a world of pasta, visit barilla.com.sg
Quick Pasta in Red Sauce | रेड सॉस पास्ता रेसिपी | Penne Arrabiata | Kunal Kapur Tomato Sauce Recipe
Penne Arrabiata - Arrabiata is Italian for Angry. The word angry here is referred to the spiciness in the pasta. This pasta recipe is prepared using penne pasta, tomatoes, chilli flakes, virgin olive oil, garlic, and parsley. Try this homemade classic Italian pasta recipe using fresh tomatoes and chillies.
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⚡ Pasta in White Sauce | White cheese sauce pasta Recipe Kunal Kapur-
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⚡ Indian Style White Sauce Spaghetti | रेस्ट्रॉन्ट के जैसा वाइट सॉस पास्ता:
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Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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White Sauce Pasta | Red Sauce Pasta | Pink Sauce Pasta | Easy Pasta Recipes | Chef Sanjyot Keer
Full written recipe for pasta 3 ways
For boiling pasta
Ingredients:
• Penne Pasta 200 gm
• Water for boiling
• Salt to taste
• Black pepper powder a pinch
• Oil 1 tbsp + 1 tsp
Methods:
• Set water for boiling, add salt to taste and 1 tsp oil, when the water comes to roaring boil, add the penne pasta and cook for 7-8 minutes or until al dente.
• Strain the pasta and immediately, add 1 tbsp oil, salt and pepper powder to taste, toss well to coat the salt and pepper, keep aside until used for pasta.
For white sauce
Ingredients:
• Butter 30 gm
• Refined flour 30 gm
• Milk 400 ml
• Salt to taste
• A pinch of black pepper powder
• Oregano ½ tsp
• Nutmeg powder a pinch
• Processed Cheese 50 gm
• Boiled/cooked pasta as required
Methods:
• Set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
• Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
• Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
• Now add processed cheese and stir well until the cheese melts.
• The white sauce is ready, you can make it and keep it at this stage and later heat it again by adding some milk, when your about to serve.
• When your serving, add the boiled pasta and lightly stir and cook for 2 minutes on medium flame. your creamy cheesy white sauce pasta is ready, serve immediately along with some dried herbs on side.
For red sauce pasta
Ingredients:
• Tomatoes 6-7 medium size
• Oil 2 tbsp
• Garlic 5-6 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Salt to taste
• Tomato ketchup 2 tbsp
• Oregano 1 tsp
• Red chilli flakes ½ tsp
• A pinch of black pepper
• Boiled/cooked pasta as required
• Pasta water as required to adjust the consistency
• Processed cheese 50 gm
Methods:
• Wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée. I've kept it little coarse, if you wish you can blend into a fine purée.
• Set a sauce pan on low heat, add oil and sliced garlic, cook until the garlic starts to get some colour.
• Add chopped onions and cook on medium flame until its translucent.
• Now lower the flame and add, Kashmiri red chilli powder and cook on low flame for a short 10-15 seconds.
• Now, add the tomato purée, salt to taste and tomato ketchup, stir and cook on medium high flame, for 1-2 minutes, further cover and cook for 10 minutes on medium flame.
• Now, add oregano, red chilli flakes and pinch of black pepper powder, stir and cook for a minute, homemade red sauce is ready, keep it aside and use it later when making pasta live for your family.
• For making pasta, simply just add the cooked pasta and stir gently, add some pasta water to adjust the consistency of the sauce and cook for 2-3 minutes on medium heat, your red sauce pasta is ready, you can add some processed cheese if you wish to.
For pink sauce
Ingredients:
• Red sauce
• White sauce
• Cooked/boiled pasta
• Fresh cream 100 ml
Methods:
• For pink sauce pasta simply add fresh cream into the red sauce pasta, lightly stir well and cook for 2 minutes on low flame.
• You can adjust the quantity of crem to adjust the colour of the sauce until its pinkish in colour, your pink sauce pasta is ready, serve hot with some grated processed cheese on it.
Note: you can add your favourite veggies, grilled chicken or paneer in your favourite pasta or you can just enjoy simple sauce pasta just the way I do.
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley