Today I am feeling extremely joyful, yes! You guessed correctly; today is Friday. Spending two days with family, indulging in an abundance of delicious food, and engaging in limitless fun.
Let’s begin by discussing my dinner on Friday because, as you know, Fridays are always a good time for me to speak to you.
On a Friday, how about some extremely fiery and spicy pasta? Great idea! Why on earth not? I have no idea what it is that makes pasta so addicting, but I know that I will never be able to refuse a plate full of pasta if it is put in front of me. I would love to cook and consume pasta every day if I could.
Ingredients
- Two cups of cooked noodles (I used fusilli),
- 1 sliced medium chili pepper, 2 teaspoons of olive oil, 1 julienned medium carrot, and 2 sliced medium onions.
- Chopped garlic (about 2 teaspoons) and fennel seeds (saunf), 1 teaspoon (optional)
- Tomato paste, about 4 tablespoons
- Tomatoes, 1 medium (Chopped)
- Sized 1 teaspoon of sugar
- Cream milk, four tablespoons.
- A Pinch of Black Pepper
- 1 sprinkle of red pepper flakes
- To taste salt
- A Shredded Processed Cheese 1/4 Cup
Instructions
- In a skillet, heat the oil. Carrot and shallot should be added. Cook them for three to four minutes in the pan.
- Fennel seeds, chopped garlic, chile peppers, black pepper powder, cayenne pepper, and salt should all be added at this point.
- Toss everything together and cook it for three to four minutes.
- Now, stir in some chopped tomatoes, sugar (if you’re using it), and pureed tomatoes.
- After thoroughly combining the ingredients, cook them on medium heat for about ten minutes.
- Combine the milk cream thoroughly after adding it. It only takes a minute to cook.
- Now stir in the spaghetti that has been cooked and the shredded cheese.
- After thorough mixing, continue to simmer for one more minute.
- Take the pan off the heat. Serve to pipe heated alongside any bread and beverage of your choosing. Enjoy.
Spicy Veggie Pasta Recipe
Today I am feeling extremely joyful, yes! You guessed correctly; today is Friday. Spending two days with family, indulging in an abundance of delicious food, and engaging in limitless fun.
Servings: 1
Calories: 200kcal
Ingredients
- Two cups of cooked noodles (I used fusilli)
- 1 sliced medium chili pepper, 2 teaspoons of olive oil, 1 julienned medium carrot, and 2 sliced medium onions
- Chopped garlic (about 2 teaspoons) and fennel seeds (saunf), 1 teaspoon (optional)
- Tomato paste, about 4 tablespoons
- Tomatoes, 1 medium (Chopped)
- Sized 1 teaspoon of sugar
- Cream milk, four tablespoons
- A Pinch of Black Pepper
- 1 sprinkle of red pepper flakes
- To taste salt
- A Shredded Processed Cheese 1/4 Cup
Instructions
- In a skillet, heat the oil. Carrot and shallot should be added. Cook them for three to four minutes in the pan.
- Fennel seeds, chopped garlic, chile peppers, black pepper powder, cayenne pepper, and salt should all be added at this point.
- Toss everything together and cook it for three to four minutes.
- Now, stir in some chopped tomatoes, sugar (if you're using it), and pureed tomatoes.
- After thoroughly combining the ingredients, cook them on medium heat for about ten minutes.
- Combine the milk cream thoroughly after adding it. It only takes a minute to cook.
- Now stir in the spaghetti that has been cooked and the shredded cheese.
- After thorough mixing, continue to simmer for one more minute.
- Take the pan off the heat. Serve to pipe heated alongside any bread and beverage of your choosing. Enjoy.
