I am a little fussy when it comes to pasta. No, I love it but I’ve hardly come across a restaurant which serves a brilliant pasta with a sauce to die for, especially the white sauce. After trying it at a couple of places I thought of making it myself. In my recipe there is no cheese but still the sauce tastes like it has enough cheese. This is one of the most loved recipe in my house now.
250 gms penne or farfalle pasta
3 medium sized onions (finely chopped)
4 cloves of garlic (crushed)
50 gms button mushrooms (finely chopped)
100 gms celery (finely chopped)
1 red and 1 yellow bell pepper (finely chopped)
4 Zorabian cheese sausages (or any other sausages that you prefer)
1 cup fresh cream
1 cup milk
2 tbsp jowar or bajra flour
1/2 tsp black pepper powder
1/2 tsp white pepper powder
1 tsp fresh or dried oregano
Salt to taste
2 tbsp olive oil
Boiling the pasta:
- Heat water in a big pot and add pasta in it. Make sure you stir it for initial 2-3 minutes cause pasta leaves maximum starch in the beginning causing it to stick to the pot. Do not add oil or salt while boiling pasta. Adding oil doesn’t let the sauce stick to the pasta properly.
- Cook it for 12-13 minutes if you like it al dante (semi cooked). If not cook it for 20 minutes.
- Once the pasta is cooked remove it from the gas and drain the water. Do not wash it under cold water
- Heat olive oil in a pan and fry the onions.
- Once onions start turning transparent add garlic and cook for another 3 minutes.
- Throw in the mushrooms and cook till mushrooms leave all the water.
- Add cream, milk and 1/2 cup water and let it boil.
- Mix bajra/jowar flour in 1/4th cup water and add to the sauce. It will help thicken up the sauce.
- Add celery, bell peppers and sausages and let the sauce cook for a while.
- Season with black pepper, white pepper, salt and oregano.
- Pour over the penne/farfalle al dante and serve.