Pasta is at the centre-stage of the traditional Italian cuisine. There are a lot of varieties of pastas which are these days available in Indian market. The varieties available are long, short, minute pastas (used for soups), egg pasta and fresh pasta. In India we have a misconception that pastas are made from flour(maida). Pasta is actually made from Durum wheat flour.The commonly used pasta are the short ones. To name a few, they are penne, fusili, farfalle. I have used here penne pasta in my recipe, but you may use any kind of pasta of your choice.
Schezwan sauce originated in the Sichuan province in southwestern China. It has a bold flavor, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers give it the unique flavour.
My latest recipe is a fusion of Italian cuisine and Chinese cuisine. I have added only vegetables here; but you may also add any non veg item of your choice to this recipe.
Here is the recipe and happy cooking ... :)
Ingredients-
Penne pasta- 1.5 cups
Vegetables - 2 cups(Carrots, beans and capsicum all sliced )
Onion- 1 medium (sliced)
Schezwan sauce- 2 table spoons
Method-
Boil the pasta as per the instructions in the packet. Keep aside. Heat oil in a wok. Add onion and saute for a minute; when the onion are soft, add the vegetables. Add a pinch of salt and saute the vegetables in high flame(Saute till the vegetables are just done.,ie they are neither half cooked nor overcooked ). Add the boiled pasta. Add the schezwan sauce and mix well. You may taste at this point of time and adjust the seasoning according to your taste. Bon appe'tit !!!
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