Nargish chauhan

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शुक्रवार, 1 मार्च 2019

Red sous pasta recipe|classic Red Sauc pasta|Nargish chauhan

classic Red Sauce pasta

classic ed Sous pasta,red sous pasta ,

red sous pasta

 Level: Easy

Absolute:55 min

 Prep: 15 min

 Cook: 40 min 

 Yield: 4 to 6 servings Fixings 


  1.  28-ounce can entire stripped tomatoes 
  2.  tablespoons additional virgin olive oil 1/3 red onion, medium-diced
  3. cloves garlic, cut into pieces Squeeze of red pepper pieces (discretionary) 

classic red sous pasta,
red sous pasta

  1. Genuine salt and newly ground pepper 2 tablespoons torn new basil 1 pound penne or spaghetti, cooked until still somewhat firm Bearings Puree the tomatoes to a smooth, rich consistency in a nourishment processor or with a submersion blender. (On the off chance that you like a more nation feel, you can pause and split them up in the dish later with a wooden spoon.) 
  2. Warmth the olive oil over medium-high warmth in a substantial pot. Whenever hot, include the onion and saute 5 to 6 minutes, or until delicate. Include the garlic and cook 2 to 3 minutes, until you see the shading begin evolving. On the off chance that you'd like to make the sauce zesty, include the red pepper chips. Include the tomatoes and season with salt and pepper to taste.
  3.  Decrease the warmth to medium low and stew around 30 minutes. (In the event that you didn't puree the tomatoes, utilize a wooden spoon to break them into pieces while they cook.) 
  4. Strive for parity in the consistency of the sauce: It must be liquid, yet it ought not look excessively wet. Include the basil and expel from the warmth. Hurl with simply cooked pasta.

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