Tuesday, August 5, 2014

Rotini in Ragu Traditional Sauce


Rotini - 1/2 lb (226 gms)
Olive Oil - 3 tablespoons
Garlic Cloves, minced - 1 teaspoons
Onion, sliced - 1/2 cup
Capsicum, chopped - 1/2 cup
Cauliflower Florets, bite sized - 1 1/2 cup
Aubergine, sliced - 1/2 cup
Peppercorns, freshly ground - 1/2 teaspoon.
Red Chilli Flakes - 1 teaspoon
Ragu Traditional Pasta Sauce - 2 1/2 cups
Salt to taste

For Garnishing:

Coriander Leaves, chopped - 1/8 cup
Parmesan Cheese, grated - 3 tablespoon


  1. Bring 12 cups of water to a rolling boil.
  2. Add salt.
  3. Add rotini and stir gently.
  4. Continue to cook uncovered until the pasta is soft but firm, al dente. Keep stirring occasionally. It takes about 7- 8 minutes.
  5. Remove from heat and transfer into a colander to drain all the water. Keep it aside.
  6. Heat oil in a pan.
  7. Add minced garlic. Saute for half a minute.
  8. Add onion slices. Saute until they turn translucent in color.
  9. Add chopped capsicum, cauliflower florets and aubergine slices. Saute until they are soft but firm and crunchy. Do not add water.
  10. Sprinkle freshly ground peppercorns, salt red chilli flakes. Mix well.
  11. Now add Ragu sauce and cook for 2 minutes.
  12. Add drained rotini, mix gently until well combined. Cook on low flame for 5 minutes, mixing gently.
  13. Turn off the flame, garnish with grated parmesan and coriander leaves.
  14. Serve hot.


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