Peri Peri Pasta | Spicy & Tangy Italian Recipe By Lazzatain
Peri Peri Pasta is a perfect blend of creamy Italian flavors and the bold, fiery kick of peri peri sauce. This dish is ideal for spice lovers who want a tangy twist in their pasta. It’s quick to prepare, rich in flavor, and works beautifully for weeknight dinners or a weekend treat.
- 2 cup – Pasta
- 1.5 liter – water
- 1 teaspoon – Salt
- 3 tablespoon – oil
- 1 – Large onion (finely chopped)
- 1 – Large Tomato
- 7-8 – Garlic cloves (minced)
- 4-5 – Basil leaves
- 1 teaspoon – Red chili powder
- 1/4 teaspoon – Black pepper
- 1 teaspoon – Oregano
- 1 tablespoon – White vinegar
- 1 tablespoon – Tomato ketchup
- 2 tablespoon – Mayonnaise
- 3 tablespoon – Cream
- 1/4 cup – Cheese
- Reserved Macaroni water – (As Required)
- Boil the Pasta :
Bring 1.5 liter water to a boil, add 1 teaspoon salt and 1 tablespoon oil. Add 2 cup pasta and cook until slightly firm. Drain and reserve ½ cup macaroni water for later use.
- Prepare the Base :
Heat 2 tablespoon oil in a pan. Add 1 large chopped onion and sauté until golden. Add 1 large tomato and 7–8 minced garlic cloves and cook for 2 minutes until fragrant. Transfer this mixture into a blender and grind until smooth. Add 4–5 basil leaves into the blender and grind again to make a fine paste. Pour this blended base back into the same pan and fry lightly for 1 minute.
- Cook the Sauce :
To the base, add 1 teaspoon of salt, 1 teaspoon red chili powder, ¼ teaspoon black pepper, and 1 teaspoon oregano. Stir in 1 tablespoon white vinegar and 1 tablespoon tomato ketchup.
Cook for 2 minutes until flavors blend well.
- Make it Creamy :
Lower the flame and add 2 tablespoon mayonnaise, 3 tablespoon cream, and ¼ cup grated cheese. Stir until the sauce turns creamy and smooth.
- Final Toss :
Add reserved pasta water to loosen the sauce. Add the boiled pasta and toss until evenly coated. Simmer for 2–3 minutes on low heat to let the flavors absorb.
- Serve :
Remove from heat and serve hot.