Description
A creamy and spicy peri peri sauce pasta made with tender pasta, rich tomato base, and bold chili flavors, perfect for a quick and satisfying meal.
Ingredients
- 200 grams pasta (penne or fusilli)
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 cup tomato puree
- 1/2 cup fresh cream
- 3 tablespoons peri peri sauce
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt to taste
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup grated cheese (optional)
- 1/2 cup mixed vegetables (bell peppers, corn, or mushrooms)
- For peri peri sauce:
- 4 dried red chilies (soaked)
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon vinegar
- 1/2 teaspoon paprika
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Prepare the peri peri sauce by blending soaked red chilies, garlic, lemon juice, vinegar, paprika, salt, and olive oil into a smooth paste.
- Boil salted water and cook pasta until al dente. Drain and reserve some pasta water.
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add chopped onions and cook until soft and slightly golden.
- Stir in tomato puree and cook until the raw flavor disappears.
- Add peri peri sauce and cook for 2–3 minutes.
- Pour in milk and fresh cream, stirring to create a smooth sauce.
- Season with salt, black pepper, chili flakes, oregano, and paprika.
- Add mixed vegetables and cook until slightly tender.
- Add cooked pasta and toss well to coat. Add pasta water if needed.
- Finish with grated cheese if desired and mix well.
- Serve hot.
Notes
- Adjust spice level by changing the number of chilies.
- Use plant-based milk and cream for a vegan version.
- Add smoked paprika for a smoky flavor.
- Do not overheat while reheating to prevent sauce separation.
- Reserve pasta water to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
