Creamy Red Sauce Pasta

Ingredients

• 1 cup pasta
• 2 cups water
• 1/2 tsp salt
• 1 tbsp oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 teaspoon oregano
• 1/2 tsp red chilli powder
• 1 cheese slice
• Salt as per taste
• 3 tomatoes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon garlic finely chopped
• 1 tablespoon pasta massala
• 1/2 cup onions finely chopped
• 1/4 cup capsicum diced
• 1/2 cup carrots
• 1/2 cup sweet corn
• 2 tablespoons tomato ketchup

Steps

1. In a pan add water and bring it to a boil. Now add salt and olive oil. Further, add the penne pasta and boil it on a medium flame for 8-9 minutes or until soft.
2. To check if the pasta is perfectly cooked, cut it with a knife and it will easily cut.
3. Take a sieve/colander and rinse the excess water and keep it aside.
4. To make the red sauce, take tomatoes. Make a small ‘x’ cut at the bottom of the tomatoes.
5. In a pan of hot boiling water add all the tomatoes and let them boil for a minute or until the skin starts to peel.
6. Now immediately transfer the tomatoes in a bowl filled with chilled water and ice cubes. (ice batch)
7. Let them rest in the chilled water for a minute, so they cool down. Now peel the skin starting from the ‘x’ mark you made.
8. Now roughly chop all the blanched tomatoes.
9. Transfer them in a mixer grinder and grind for a minute. Don’t grind into a fine paste, it should have a thick coarse texture.
10. To make the white sauce, place a sauce pan over low flame and add butter and oil in it.
11. Now add the refined flour and cook for couple of minutes on medium-low flame, while stirring it continuously. Once done the refined flour will become little fluffy.
12. Now slowly and gradually add cold milk, while stirring it continuously. Further, add salt, red chilli powder and oregano.
13. Keep stirring for 2-3 minutes and then add the cheese slices. Cook till it becomes slightly thick and creamy. Do not overcook the sauce, as it will thicken after we will add the pasta.
14. To toss the veggies place a pan over medium flame and add olive oil. butter and garlic. Slow cook the garlic in butter on low flame for 3-4 minutes till the garlic becomes little golden in colour and turns aromatic.
15. Now add chopped onions and toss them for 2-3 minutes until the onions get a nice golden colour.
16. Further add capsicum, carrots and boiled corn and cook for another 2 minutes.
17. Finally add the fresh tomato puree we prepared earlier. Now add tomato ketchup, salt, pasta massala and mix well.
18. Cover it with a lid and cook for 2-3 minutes till it slightly thickens.
19. Further add the white sauce and mix well.
20. Lastly add the boiled pasta and mix until all the pasta is well coated in the pink sauce. Cover it with a lid and cook for 2 minutes.
21. Serve immediately and enjoy.