◇ Spicy Bow-tie Pasta ◇

Pasta is all time favorite 4 ma kids and weekend special too.

Spicy Bow-tie Pasta


1 lb/1 Pack Bow-Tie Pasta

2 large Red Onions, coarsely chopped

1 large Tomato, finely chopped

1 medium Green Bell Pepper, long thin slices

2 Carrots, long thin slices

5-6 large cloves of garlic, minced

4-5 small Hot Green Chilis

6 tablespoons unsalted butter

4-5 tablespoons Extra Virgin Olive Oil

2-3 teaspoon Red Chili Powder ( less or more ) / Red Chili Flakes

2 tablespoon All Purpose Flour

2 tablespoons Corn Flour

1/2 cup Milk

1/2 cup Shredded Cheese ( I always prefer Plain Mozzarella)

Salt to taste




Method : 

To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly.

When the water comes to a boil, add 1 full tablespoon of salt. (Do not add your salt until the water has come to a full boil. There are two reasons for this: First, unsalted water has a lower boiling point than salted water, so it will come to a boil a few seconds faster. Second and more important, salt dissolves faster in hot water. Undissolved salt crystals in cold water can mar the surface of your stainless-steel pots with small white dots or pits.)

When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces.

At this time I  prefer to add 2 tablespoons of Extra Virgin Olive Oil and 4-5 slitted small Green Chilis for my Indian Spicy Version of Pasta.

Stir occasionally to keep the pasta pieces from sticking to each other or the pot.


Drain immediately into a large colander standing in the sink, reserving 1/4 cup of pasta water, and then pick up the colander with its contents and shake it well to remove excess water. Add a few more drops of oil while shaking.

Keep Aside

While the pasta is cooking, melt 4 tablespoons of Butter with 1 tablespoon of Extra Virgin olive Oil in the large non-stick skillet over medium-high heat. Add half of the chopped Onions and saute until tender. Add the remaining Onions and more than half of the minced Garlic (Save a little for the white sauce). Saute for 1 minute.

Add the sliced Carrots and Bell Peppers. Cook the veggies for two minutes over medium-high heat.

Add 1 teaspoon Red Chili powder with a few drops of pasta-drain water. Cover and cook for 5 minutes.

Add chopped Tomatoes. Cook on high for 2 minutes.

Add 2-3 tablespoons of pasta-drain water with 1/2 teaspoon Salt, cover and leave the veggies to completely cook for 4-5 minutes. { The veggies should not be overcooked }.

Add the boiled Pasta-with green chilis, to the above veggies mixture and toss to combine thoroughly. Cover & make the heat to extreme low.



Next for the white sauce – 

    • Melt 2 tablespoon butter in a medium nonstick skillet over medium heat. Wait until it begins to brown lightly.
    • Stir in the dried Red Chili Flakes and the remaining Garlic, and continue to saute for another 30 seconds.
    • Blend 2 tablespoons of both All-Purpose Flour and the Corn Flour into the melted butter.
    • Add a pinch of salt.
    • Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize ‘flour’ taste.
    • Slowly add 1 cup of Milk, stir well and cook, stirring constantly, on very low heat for about 2 minutes or till the sauce is thick enough to coat the spoon.
    • Add the Cheese at this stage and allow it to melt.
    • It will start thickening at this stage ( You may add the reserved pasta water to loosen the sauce if required )

Add above sauce to the Pasta, mix well and serve immediately.

It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.






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