Dairy · Fusion · Italian · Main Course · Non Vegetarian · Pasta · Red Meat

Frankfurters & pasta tossed in a hot creamy capsicum sauce!

I’m so very excited today.. as my very own domain http://www.kelipaan.com is live today. 🙂 I apologise for not being around & posting recipe’s the last few days.. I know it’s just been 2 days.. but I feel so disconnected already.. as mentioned in my last post.. my hands been acting up.. so no cooking..hence no posting… 😦 I keep telling K and myself, that I feel much better, with all the rest..but he does not agree, he says it’s too soon so say so! Any which ways I’m not so happy with the timing of my hand pain though.. it was K’s bday yesterday… & I could not bake him a cake..!!! can u imagine.. ??!!?? I had all the plans made.. a red velvet 2 layered cake with a yummy dark chocolate frosting.. 😦 all gone down the drain..thanks to my hand.. But will definitely make up for it.. though I know it won’t be the same.. 😦

This recipe is again my very own… Since from a couple of days I haven’t been able to cook..the veggie’s and some frankfurters were lying unused.. I did not want the veggies to get wasted… as K was home.. I pulled him into the kitchen & made him prepare this.. I stood besides & asked him to carry out the way in which I wanted to prepare this recipe.

I loved the smokey flavour that the frankfurters added to this dish… the dried red chilli used infused a nice hot flavour… the onions add some sweetness & the vinegar adds some tanginess. It’s got lovely flavours.. you should try it out.. this is for those who like a little their pasta a wee bit on the hot side..

Frankfurters & pasta tossed in a hot creamy capsicum sauce...

Ingredients: (Serves 2) Preparation Time: 15 mins
Pasta – 150 gms, any shape of your choice, I used coloured fusilli
Onion – 1 medium-sized, finely chopped
White vine vinegar – 1 tbsp
Thick cream – 2-3 tbsp
Light soy sauce – 1 tsp
Frankfurters – 2, chopped into 1/2 inch rounds
Tip: the veggie’s can use mushroom or add veg sausages instead…
Olive oil – 1 tbsp
Salt to taste

for the sauce:
Dried red chilli – 1, medium spicy variety
Garlic cloves – 2, peeled
Capsicum – 1, large-sized, roughly chopped

Begin to cook the pasta as per the instructions on your pack. It should be anywhere between 10-12 minutes for most pasta’s. Add salt & a wee bit of oil so that they do not stick to each other.

Meanwhile when the pasta is getting cooked, heat a deep bottom fry pan & heat the oil. Make sure the heat is set to medium. Add the onions when the oil is hot & sprinkle some salt so that the onions fry faster. Simultaneously grind the 3 ingredients mentioned for the sauce in a blender to a smooth paste. Once the onions begin to turn translucent add the white wine vinegar & soy sauce. Mix well. Next add the chopped frankfurters & fry for a minute. In a minutes time add the freshly peppered capsicum sauce & mix well. Fry till the raw flavours fade away.

Once the raw flavours have faded away add the cream & simmer. The pasta should be ready by now. Drain the water away using a colander & keep aside. Check the seasoning in the sauce & adjust. Add the drained pasta. Mix well.

Garnishing: (Optional)
Garnish with additional crushed black pepper/chilli flakes if required.

Serving Suggestions:
Serve hot as is or with some wine & garlic bread by the side..

Frankfurters & pasta tossed in a hot creamy capsicum sauce...


3 thoughts on “Frankfurters & pasta tossed in a hot creamy capsicum sauce!

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