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Two of my favorite cuisines are Indian and Italian and this this fusion dish combines elements of both in such a wonderful way. A creamy, vegetable-laden sauce is spiced with the full and rounded flavors of India: cumin, fenugreek, garam masala, and just a touch of red chili. Some cream cools down any heat in this recipe for a flavorful dish that’s reminiscent of tikka masala- albeit with the addition of penne pasta.
The tomato in the sauce brings the two cuisines together since penne is often served in tomato-heavy sauces. In traditional Italian style we’re cooking the pasta until al dente and then finishing it in the sauce so that it can absorb all the flavors.
With just a few adjustments to the process of sauce-making you end up with something that marries two of the most popular cuisines out there. The rich sauce goes perfectly with the crunchy broccoli and the firm penne.
For a little bit more of the Italian flavor you can also sprinkle on some grated parmesan or romano cheese. As with traditional pasta dishes, this adds more savory flavor and creaminess to the sauce.
If you’ve always wanted to mix these two cuisines then this is your chance to have a bit of both worlds in one tasty pasta dish. And, it all comes together so quickly.
Penne Masala
Yield(s): Serves 4-6
15m prep time
22m cook time
248 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 cups penne
- 2 tablespoons olive oil
- 1 white onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili flakes (or to taste)
- 3/4 teaspoon garam masala
- 3/4 teaspoon ground fenugreek
- salt and pepper to taste
- 1 carrot, peeled and diced
- 1/2 green bell pepper, diced
- 2 beefsteak tomatoes, diced and seeded
- 1 small head broccoli, cut into florets
- 3 tablespoons heavy cream
Preparation
- Cook panne to package directions for al dente. Reserve pasta water when draining.
- While pasta cooks heat oil in large skillet or stockpot over medium heat. Add onion and garlic. Cook for 1 minute. Then add spices, carrot, and bell pepper. Cook for 1-2 minutes.
- Add tomatoes and cook for 10 minutes or until tomatoes have cooked down and the spices have become become fragrant. Add 1/ 2 cup pasta water when sauce cooks down. Add more water for thinner sauce. If sauce is chunky run a metal sticker blender to until you achieve texture you desire.
- Add broccoli and cook for 10 minutes. Stir in cream and pasta. Serve piping hot and enjoy!
Recipe adapted from Swathi’s Recipes.