Thursday, March 5, 2015

Fusilli with Alfredo Sauce

Alfredo sauce comes from Rome, and involves a velvety blend of butter, Parmesan cheese and heavy cream. Stores market Alfredo sauce in cans, jars and refrigerated containers, but you can make your own fresh version with a few ingredients and precious little time at the stove. Make homemade Alfredo sauce by gathering your ingredients, cooking the sauce and serving it over your favorite food.

For the final day of cooking pastas with different sauces, I had to pick up Alfredo Sauce. Chinnu loves creamy onion white sauce with Macaroni. So I couldn't skip not trying this on him. Infact of all the three this had more brownie points as it tastes similar to the one they love eating every week.



The creamy Alfredo sauce is made by cooking cream with butter and infused with cream. The more cheese you add, it tastes better. Of course this is one of those right off the pan dishes, atleast for me, it is. So I dig in the moment I finish clicking the pictures.

Since this is quite not to our palate which would want a spicy treat, I added Red Chili flakes to my bowl.



Fusilli with Alfredo Sauce

Ingredients Needed:

Fusilli Pasta - 1 cup
Cream - 1/2 cup
Butter - 2 -3 tbsp
Pepper powder as per taste
Parmesan Cheese - 1 cup
Salt (check as Parmesan cheese will be salty)

How to make the pasta with alfredo sauce.

Cook fusilli as per directions, drain it on a colander.

Heat butter in a non stick pan, when it starts melting, add the cream and combine everything well. Cook in low for it to get mixed well.

Then salt, pepper and bring to boil. Next add the grated cheese and mix in well.

Now toss in the boiled pasta, and combine everything well.

Ensure the pasta is thin, if required add hot water and bring to boil.

Serve hot with some grated cheese on top.


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Wednesday, March 4, 2015

Spaghetti with Arrabiata Sauce ~ Easy Pasta Dishes for Kids

For the second day of cooking Pastas with different sauces, it was only natural that I end up making a pasta dish with Arrabbiata Sauce. As expected there are so many variations to this sauce and I adapted this after reading so many sites and ended up making something that suited my taste buds. Of course this is more to our taste as this sauce is supposed to be more spicy.

Arrabbiata Sauce is mostly serve with penne pasta. For a change I wanted to use spaghetti. I haven't introduced spaghetti to my boys and wanted to see if they will accept it as a regular noodle. Just as I thought they thought this to be hakka noodles only and wanted more of this than other pasta dishes.

I used fresh red ripe chilies and garlic cloves, apart from using ripe blanched tomatoes. The sauce was quite thick and it nicely coated the spaghetti.

Spaghetti with Arrabiata sauce

Ingredients Needed:

Spaghetti - handful
Onion - 1 small, minced
Tomato, puree - 3 large
Garlic - 5 -6 finely chopped
Chilli Flakes - 1/2 tsp
Ripe green Chilies - 2 long
Dry Oregano - 1/4 tsp
Dried Basil Herb -1/4 tsp(optional)
Parmesan Cheese - 2 tbsp
Olive oil - 1 tsp
Water - as required
Salt - to taste

How to make the Arrabiata Sauce

Blanch the tomatoes in a large pot and cook for 5 - 7 mins. Cool and remove skin. Make a puree when the tomatoes are cooled down.

Heat a non stick pan with olive oil, add finely minced ripe green chilies, onion. Saute till the onions turn colour.

Then add the tomato puree and bring to boil. When it thickens, add salt, all the dry herbs along with required amount of chili flakes.

Adjust spice and continue cooking in low flame.

Cook till the sauce becomes thick in consistency and oil separates.

Boil Spaghetti as per directions in a large pot of water, drain and toss little oil on the top.

I made this in two ways, one with sauce simply served on top, the other tossed in a pan with sauce and more spices.

Both the methods tasted great!


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