Delicious Red Sauce Spaghetti Pasta Recipe
Pasta comes in many varieties, with over 25 different types, including spaghetti, fusilli, penne rigate, farfalle, fettuccine, and pappardelle. The spice and tanginess of a pasta dish can always be adjusted to suit your taste. Pasta has become one of my favorite dishes at home, and I usually opt for white sauce pasta when I have penne or fusilli. However, since I had spaghetti on hand, I decided to go with a red sauce version instead. I always prefer red sauce pasta for spaghetti.
A Quick and Special Lunch
Recently, I wanted to prepare something special for lunch, but I was short on time. A quick glance at my kitchen shelves revealed a packet of Borges spaghetti durum wheat pasta—just what I needed! I had bought this spaghetti a few days ago and decided to use it.
I opened the packet and boiled half of it in hot water. Half the portion was enough to serve four people. While the pasta was boiling, I started cooking my vegetable and chicken mix. You can choose any vegetables your kids love. For this recipe, I used carrots, beans, and capsicum, but you can also include broccoli, cabbage, mushrooms, etc. Additionally, I included paneer cubes and shredded chicken.
The flavor of chicken blends beautifully into this pasta, making it incredibly delicious.
By adding vegetables, shredded chicken, paneer, and sauces, my pasta became rich in both flavor and taste. The amount of sauce can be adjusted based on preference. Adding more tomato sauce enhances tanginess, while extra chili flakes can make it spicier. Mix everything well, garnish with parsley, serve hot, and enjoy this delicious recipe at home!
Ingredients:
- Spaghetti – 250 g
- Garlic (chopped) – 6 pods
- Chili flakes – 1/2 teaspoon
- Onion (sliced) – 1 medium
- Carrot (cut lengthwise) – 1
- Beans (chopped slanting) – 8
- Capsicum (cut lengthwise) – 1/2
- Shredded Chicken – 250 g
- Paneer cubes (small) – 100 g
- Oregano – 1/2 teaspoon
- Tomato sauce – 2 teaspoons
- Soya sauce – 1 teaspoon
- Water – to boil spaghetti
- Salt – as required
- Olive oil (or any vegetable oil) – 2 tablespoons
- Parsley or basil leaves – for garnish
Method of Preparation:
- Cook 250 g of boneless chicken with salt and pepper. Cut it into small shredded pieces and set aside.
- In a large pot, bring water to a rolling boil over high flame.
- Add spaghetti and required salt to the boiling water.
- Stir 4 to 5 times to prevent the pasta from clumping together.
- Meanwhile, heat oil in a pan and add chopped garlic. Sauté until fragrant and slightly golden.
- Add chili flakes, sauté briefly, then add sliced onions.
- Add carrots and beans. Cook while maintaining their vibrant color—do not overcook; they should remain slightly crispy.
- Add shredded chicken and paneer cubes. Sauté for 2 to 3 minutes before adding chopped capsicum.
- Check if the spaghetti is cooked using a fork. Once done, drain the excess water and set aside.
- Add the cooked spaghetti to the vegetable and chicken mixture.
- Stir in soya sauce, tomato sauce, and oregano. Mix everything well.
- Garnish with parsley or basil leaves.
- Serve hot and enjoy your homemade red sauce spaghetti pasta!
This simple yet flavorful dish is perfect for a quick lunch or dinner. Try it at home and enjoy a delicious, hearty meal with your loved ones!
