Spicy Green Curry Ritagoni
- Paula Anindia
- Apr 7, 2017
- 2 min read
My husband has addiction to Italian Pasta, he loves all kind of pasta and its sauce. His favorite pasta is rigatoni and fettuccine. I always make my pasta sauce, such as pesto from kale, bolognese sauce with firm tofu, alfredo sauce using almond milk or simple marinara sauce. For more excitement, I twist the ordinary pasta recipe with Indian curry powder and add 'rawit' chili, one kind of Indonesian spicy chili. Let's take a look!!
In this recipe, I use rigatoni pasta but another type of pasta is fine (penne or fussili). Prepare a large pot with water and bring to boil. Add a pinch of salt and cook pasta until al dente (adjust cooking time based on direction), drain pasta but keep the pasta water for 150 ml, set aside.
Put 8 big green chili, 4 rawit chili (you can replace big green chili and rawit chili with 4-5 jalapeno or poblano pepper), 6 shallots and 3 cloves garlic into the food processor and blitz until smooth.
Put 2 tbs olive oil into medium skillet over medium heat, add mixed chili and stir for 1 minute.
Add slices of white mushrooms (about 4-5 pieces of fresh white mushrooms). Stirring until mushrooms reduced its size.
Add cooked rigatoni, seasoning with 1 tsp Indian curry spice powder, salt, and a pinch of sugar.
Pour pasta water, cook pasta until the sauce thicken.
Served with grated Parmesan cheese or vegan Parmesan cheese (if you're vegan).
Get the recipe: Spicy Green Curry Rigatoni
Portion: 2
Prepare Time: 5 minutes
Active Time: around 15 minutes depends on cooking pasta
Total Cooking Time: 20-25 minutes
Ingredients:
100 gr Rigatoni Pasta (or Penne or Fussili)
150 ml Pasta Water
6 pcs Shallots
3 cloves Garlic
8 pcs Big Green Chili
4 pcs Rawit Chili
1 tsp Indian Curry Spice Powder 1 tsp Salt
1/2 tsp Sugar
4-5 pcs fresh White Mushrooms, thinly slice
2 tbs Olive Oil
Grated Parmesan Cheese or Vegan Parmesan Cheese (optional)
Directions:
1. Prepare a large pot with water and bring to boil. Add a pinch of salt and cook pasta until al dente (adjust cooking time based on direction), drain pasta but keep the pasta water for 150 ml, set aside.
2. Put big green chili, rawit chili, shallots and garlic into the food processor and blitz until smooth.
3. Put olive oil into medium skillet over medium heat, add mixed chili and stir for 1 minute.
4. Add slices of white mushrooms. Stirring until mushrooms reduced its size.
5. Add cooked rigatoni, seasoning with Indian curry spice powder, salt, and sugar.
6. Pour pasta water, cook pasta until the sauce thicken.
7. Served pasta with grated Parmesan cheese.
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