Addicted to Indian food, I needed to do something to make my repetitive bland pasta meals more interesting. Here is what I found to be acceptably spicy and fast to cook, at least as fast as the bland version. Except spaghetti and sauce, all items in the ingredients list are optional – they are basically “add-on”s. And, so you can adjust the level of spiciness according to your taste.
Now coming to this one, till I was in India, I never heard of Pasta or Macaroni or even Italian food. As I am from small town, and 12 years back, it was not grown up city, we were restricted to local foods and to the maximum, we used to get North Indian food in hotels. And my mom never liked going out to have food, as she always tried most of the foods at home only. So 12 years back, when I went to UAE(Abu Dhabi), first time I saw the pasta packets. I used to wonder, how they can eat these, as they looked like worms to me.
Ingredients: Spaghetti, Pasta Sauce (Prefer RAGU traditional/ mushroom/ garlic, onion – avoid pepper –Jalapeno- flavor), Alfredo (Classico Alfredo is good), Mushrooms (Brown ones are preferable over white ones), Indian curry powder, Garam Masala, cumin seeds, garlic, onion, black salt, regular white salt and vegetable oil. This will make pasta for two-three people: Half packet of spaghetti – 8oz ¾ bottle Ragu (small) – 10 oz 3-4 table-spoons Alfredo 10-15 medium sized brown mushrooms 1/3 teaspoonful of curry powder 1/8 teaspoon of gram masaala, that is just a hint of it, for too much will result in a strong garam masaala taste…) 1-2 (medium sized) cloves of garlic ½ – 1 medium sized onion ½ teaspoonful of white salt ½-1 tablespoonful of oil 1/8 teaspoonful of red chili powder – if you like 1/8 teaspoonful of black salt about 15-20 grains of cumin seeds Method: You should be preparing Pasta and the sauce simultaneously. Pasta: Put water in a pan for heating. Add (regular) salt, and sliced mushrooms to it in the beginning itself (the idea is to flavor the water…). Once the water comes to a boil, add pasta, and cook just until tender. Sauce: Heat oil in a fry-pan with cumin seeds in it (be careful as to not burn the seeds!). Once the seeds get brownish, add finely chopped garlic, and chopped onions and fry until brown. (put garlic a little bit earlier than onions). Add curry powder, garam masaala, black salt, and chili powder (if you like), and stir for about 2 minutes at low heat. Now add the pasta sauce, and the alfredo, and keep stirring occasionally, at very low heat until the sauce is cooked well (a lot of bubbles, and the sauce will look lighter in color).