Bellissimo Penne Rosso Arrabiata
A fiery, flavour-forward penne pasta with garlic confit, sautéed veggies, nutty tomato-eggplant puree, and slow-roasted red pepper sauce. A house-style ode to Italy’s boldest bowl.
25min
Chef Nikhil
cookeaseindia
Rs.
700
(For serving size of one portion)
25min
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Easy
520–580 kcal
Allergens
Shellfish (prawns)
Equipment
• Medium/Big Kadai
Ingredients
• Penne Pasta
• Garlic
• Vegetable Mix
• Tomato Puree Mix
• Sauce Mix
• Seasoning Mix
• Jalapeños
• Butter
• Cheese
• Shredded Chicken(for non-veg)
Instructions
• Pour butter and add half portion of chopped garlic from the box, sauté for 30sec.
• Reduce to lowest flame, add the white wine vinegar to deglaze the garlic essence. Stir for 2 mins.
• Add the vegetable mix. Stir till softened.
• Add tomato puree mix and stir well to coat. Let simmer.
• Add the shredded chicken at this stage and mix well for 2-3mins (optional)
• Toss in the Penne Pasta and mix well for 2 mins; followed by the sauce mix and blend evenly.
• Add the remaining portion of chopped garlic, some chilli flakes, salt and pepper for taste.
• Garnish with grated Grana Padano cheese, fresh parsley and some jalapeños. Serve hot.
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25min