Fusilli with Red Pepper Sauce

Fusilli with Red Pepper Sauce: Romans often make this delicate preparation of pasta tossed with a lightly flavoured red pepper sauce spiked with herbs and jalapenos. As with many recipes where there are a few ingredients, it is the quality of the ingredients which makes the difference between a mediocre dish and an exceptional one. Choose firm and deep red coloured peppers, as they are sweeter and more concentrated in flavour. The result will be a more flavourful and brighter coloured sauce. You can replace the fusilli with any other short pasta like penne, conchiglie. You can even try the red pepper sauce with a filled pasta like tortellini or ravioli. The choice is yours.

Preparation Time: 5 mins   
Cooking Time: 7 mins   
Total Time: 12 mins    
Makes 4 servings

Ingredients

3 cups cooked fusilli
2 cups red capsicum cubes
2 tbsp olive oil
1 cup thinly sliced onions
2 tsp finely chopped garlic (lehsun)
salt to taste
1/4 cup finely chopped jalapeno
black pepper powder to taste
1/4 cup fresh cream
1 tsp dried mixed herbs
2 tbsp grated processed cheese

For The Garnish
1 tsp fresh cream
1 tbsp grated processed cheese

Method

1. Combine the red capsicum and 2 cups of hot water in a bowl, cover and keep aside for 10 to 15 minutes.
2. Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
3. Add the onion-garlic mixture to the soft capsicum and blend in a mixer till smooth.
4. Pour the prepared sauce in a broad non-stick pan, add the salt, jalapeno, cream, mixed herbs and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the fusilli, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Add the grated cheese and mix well.
7. Fusilli with Red Pepper Sauce is ready. Serve immediately garnished with fresh cream and cheese.

Nutrition Value

Nutrient values per serving