Spicy Fusilli Pasta

Published On January 22, 2018
In Article
By Sandhya Harsh
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Prep Time
8 Minutes
Cook Time
8 Minutes
Difficulty Level
Intermediate

Ingredients

Fusilli Pasta - 1 Bowl
Tomato - 1 (Cut into juliennes)
Green capsicum - 1 cut into long juliennes (You may use red and yellow bell peppers too.)
Onion - 1 cut into long thin slices
Cabbage - 1/2 Cup (Shredded)
Salt as per taste
Oregano - 1 to 2 Teaspoon
Red Chilli flakes - 1 to 2 Teaspoon
Tomato puree - 1 Tablespoon
Red Chilli Sauce - 1 to 2 Teaspoon
Plain Tomato sauce - 1 Tablespoon
Corn flour/starch - 1 Teaspoon
Black pepper powder - crushed, 5 to 6 corns
Olive Oil - 1 Tablespoon or more
Butter - 1 Teaspoon
Schezwan sauce - 1 Teaspoon or as per your taste
Pasta Masala - 1 Teaspoon ( if available)

Instructions

Boil water in a big wok. When it starts boiling, add a teaspoon of oil, little salt and fusilli pasta.
When pasta is soft but yet little hard, switch off the flame. Strain the pasta and run under cold water.
Take some strained water from boiled pasta (or normal water), add butter, little cornflour into it and boil it. Add salt, freshly crushed black pepper and make a thick sauce.
When it gets thickened, add tomato puree, schezwan sauce and red chilly sauce along with normal tomato sauce. Mix all well. Keep aside.
Wash and chop all the veggies into long juliennes. Heat teaspoon of olive oil in a pan/wok.
Add all veggies and stir fry for 3-4 mins on high flame. Add a pinch of salt, black pepper, some chilly flakes and oregano. Add pasta masala. Mix all.
Now add the sauce that you made with cornflour and other sauces.
Then add the boiled fusilli pasta into this and mix well. Cook for a couple of minute.
Your Spicy Fusilli Pasta is ready to be served. Garnish it with tomato sauce and serve hot.

Servings : 2
Ready in : 20 Minutes
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.