Easy - 35 MIN
Penne Pasta with Masala sauce
The products you need
Classic Short
Penne Rigate
Ingredients
Number of People
4
600
6
tablespoons of olive oil
2
medium red onions, finely chopped
2
tablespoons of garlic, grated
4
medium tomatoes, finely chopped
4
carrots, cut into small cubes
140
g of cooked peas, drained
1
yellow pepper, diced
1
red pepper, diced
Salt and pepper to taste
0.5
teaspoon of turmeric, ground
1
teaspoon of chilli powder
4
tablespoons of dried chives
2
teaspoons of garam masala
250
ml of pasta cooking water
120
ml of crème fraîche
4
tablespoons of chopped fresh coriander to garnish
Preparing the pasta
1
Bring a large saucepan of salted water to the boil, add the Panzani Penne Rigate pasta and cook for 8 to 10 minutes. Once ready, drain and rinse the pasta in cold water. Set aside.
Preparing the sauce
1
In a large frying pan over medium heat, add the olive oil, garlic and onion and cook for 2 minutes, stirring occasionally with a wooden spoon.
2
Add the tomatoes and cook for 5 minutes until tender.
3
Add the vegetables and pasta cooking water to the tomato mixture.
4
Mix all the ingredients with a wooden spoon until well blended. Cover and cook for 10 minutes or until the vegetables are tender.
5
Add all the spices, stir and cook for 1 minute.
6
Once your sauce is ready, add the cooked Penne Rigate and mix gently until the pasta is completely coated and well mixed.
7
On a serving dish, garnish the Penne Rigate with masala sauce with fresh coriander leaves. Serve immediately.
