By Tript Arora

Mixed sauce Pasta is the Indian derivation of Red Sauce pasta. This recipe is not an authentic Italian recipe. This is an Indian street food and now officially adopted by the Chefs. It tastes great and is loved by both kids and adults. My daughter loves it . I have done the authentic Italian recipe of Penne Arrabiata also. You can check out my website for that recipe by the same name. I have received so many requests asking for how to boil perfect pasta without making it soggy. I have explained the full process in my Penne Arrabiata recipe and I am again giving it below for the first timers visiting my website.  For this recipe also we are using Penne pasta made of Durum Wheat. You can use any other type also. Penny takes around 12 to 15 minutes to get done. Do add salt to pasta while boiling otherwise the pasta tastes bland. Not to forget a spoonful of cooking oil which keeps the penne apart. All said and done, let us begin the recipe. It tastes  awesome and you will love it. If you like my website then Please Subscribe by leaving your email address, so that you never miss a recipe from me.

We need 

1 Cup Penne Pasta, 1 Big Tomato, 12 Cloves of Garlic finely chopped, ½ Red Bell Pepper, 2 Tbsp Sweet Corn, ¼ Cup Broccoli Florets, 1 Tbsp All purpose Flour / Maida, 1 Tbsp Salted Butter, 1 Tbsp Chilli Flakes, 1 Tbsp Mixed Herbs, 1 Tsp Chilli Sauce, 1 Tbsp Tomato Sauce, 250 Ml Milk, 3 Tsp cooking Oil.

Here we go To boil the pasta

Heat water in a deep, thick bottomed pan, bring it to a boil. Add one tablespoon salt and one tablespoon of cooking oil to it. Add the one cup of pasta to it.Let it boil on high flame for 15 minutes exactly. To prevent overflowing of water, place a wooden spoon/spatula/chopstick diagonally over the pan. Try it today and thank me later. After 15 minutes of boiling, turn off the flame. Do not cover with a lid. To check if your pasta is just right, take out one Penne and cut it with a knife. If it cuts smoothly, the pasta is done. If it shows rough edges and uncooked insides then boil it for 1-2 minutes more and re-check. The pasta should not be over boiled, else it will be soggy, drooping and the dish will not taste good. Strain the pasta out.

To make sauce

Give a cut at the base of the tomato and keep it on flame till the skin is charred. Remove the skin and cut it into small pieces. Keep aside. (This is called dry roasting)

Heat a pan. Add 1 Tsp of oil to it. Saute the vegetables in it till a little soft but Crunchy. Remove the vegetables from the pan and keep aside. In the same pan add 1 Tsp of oil and saute chopped garlic till fragrant . Add chopped tomato and saute for 1 to 2 min till the rawness goes away. Take this out and put it in a grinder jar and make a smooth puree. Keep aside. (Instead of making a puree yourself, you can even use readymade tomato puree, adding a teaspoon of garlic powder)

In the same pan add 1 Tbsp of butter and as soon as it melts add 1 Tbsp All purpose flour or Maida to it. Saute for 30 sec or till it turns slightly pink. Add 250 ml milk to it and keep on stirring to avoid lumps. Stir in the previously made garlic tomato Puree and Add the saute vegetables to it. Mix them in the sauce. Toss the pasta in the sauce and coat it with sauce gently so as not to break the pasta. Serve it hot as a snack or as a light meal.

Preparation time: 20 minutes

Total Cooking Time: 20 minutes

Tips: Always boil the pasta al dente otherwise it will lose its shape in the sauce. You can make the sauce in advance and can add the pasta at the time of cooking. You can also add mozzarella cheese if you like after adding pasta.