Pasta has always been an integral part of my home cooked meals for myself. Be it Spaghetti, Linguine, Fettucine or Penne, I have tried various sauces to find out the best combination. And because of my penchant for all things spicy and hot, I have always preferred to slice in chillies and chilli padi to my pastas to create a distinctive sharp flavour that delight the tastebuds.
And with pastas so easy to make, even more so with bottled sauces, why not whip up one with added ingredients for a fulfilling satisfying meal?
While everything may look rosy in the picture, I realised that I left my slightly cooked fusilli to stand for way too long, resulting in a starchy texture with little shine. I think its a possibility that I undercooked the pasta, letting it ‘dehydrate’ as I left it at a corner. An important lesson, and a point well taken. So remember to quickly use the cooked pasta for stir frying with the sauces before serve.
Fusilli with Red Wine, Chilli, Mushroom and Tomato
Serves 1-2 People
- 1 cup dried fusilli, cooked al dente or according to preference.
- 1 small tomato, quartered twice.
- 3 Shitake Mushrooms, sliced.
- 1 medium sized red onion, sliced.
- 2 red chillies, chopped.
- 2 red chilli padi (bird’s eye chilli), chopped.
- 1/4 cup of Red Wine
- 2 tbl cooking oil
- 2 sprigs Oregano, chopped
- 1/2 Cup favourite tomato pasta sauce
- salt to taste
- Heat oil in pan. Stir fry onion, chillies, chilli padi, and tomatoes for 2-3 minutes.
- Add in sliced mushrooms and Oregano, stir fry till cooked.
- Add in red wine, quickly follwed by the tomato pasta sauce.
- Toss in cooked fettucine and over a high heat, thoroughly mix the pasta.
- Season with salt to taste.
- Portion out and serve.