Sunday, October 19, 2014


I made this wonderful and tasty One Pan Spicy Past yesterday and its time to share the recipe with you all.

One Pan Spicy Pasta is very easy to make and it also has cheese in it. LOL

We will later talk more about women and their obsession with cheese but first write down the ingredients for One Pan Spicy Pasta.

300 grams of penne pasta

One can of plum tomatoes with juice. If you live abroad then you can use a can of fire roasted tomatoes instead of this.

1 and a half cup chicken broth

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1 large finely chopped onion

1 tablespoon of green chili paste

1 tablespoon garlic paste

150 ml cream mixed with 150 ml milk. Use half and half instead of this if you live in America or UK.

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1 teaspoon black pepper A cup of shredded chili cheese 300 grams of Jalapeno sausages Salt to your taste
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If you have a 10" deep cast iron skillet then use that if not then any other non stick pan.

Heat 2 tablespoon olive oil in pan and fry the sausages till they get puffed crispy on both sides.

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Add garlic paste & finely chopped onion. Fry them on medium heat until the onion softens.

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Add salt, pepper, tomato can contents, chili paste, milk & cream mixed together, chicken broth and stir to mix it well on low heat. 

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Add the uncooked pasta and stir it well to coat and mix it with the gravy. 

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After mixing the pasta bring the gravy to a boil and close the lid on low heat for 15 minutes.

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If you think the gravy is less then add 2 tablespoon tomato paste with 1/2 glass water and then cover it with the lid for 15 minutes.

After 15 minutes take of the lid and your pasta is ready. Dish it all out in one pan. DON'T EAT YET. 

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Cover your pasta with shred chili cheese, turn on the broiler of your oven and heat it for 3-5 minutes. That's all.

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Sprinkle a little dried parsley or oregano and your 'One Pan Spicy Pasta' is ready to be eaten like an animal. 

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1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes


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