Caviadini della Valsassina with an Indian Twist

Ingredients

In the original Italian dish, Caviadini della Valsassina, the pasta is typically served with a creamy cheese sauce and garnished with bacon. However, in this Indian adaptation, we replace the cheese sauce with a spiced tomato-based sauce infused with Indian spices. The addition of vegetables like bell peppers and peas adds a fresh and vibrant element to the dish, enhancing its flavors and textures. We alse have the original recipe for Caviadini della Valsassina, so you can check it out.

• 250g (8.8 oz) caviadini pasta 250g (8.8 oz) caviadini pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup peas 1 cup peas
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the caviadini pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin powder, turmeric powder, and garam masala to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced bell pepper and peas to the pan, and cook for a few minutes until they start to soften.
5. 5.
   Pour in the canned diced tomatoes and vegetable broth. Season with salt to taste. Simmer the sauce for about 10 minutes to allow the flavors to meld together.
6. 6.
   Add the cooked caviadini pasta to the pan and toss gently to coat the pasta with the sauce. Cook for an additional 2-3 minutes until the pasta is heated through.
7. 7.
   Serve the Spiced Caviadini hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Caviadini pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy in the sauce.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes to the sauce.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Serve the Spiced Caviadini with a side of garlic naan or basmati rice for a complete meal.
• If you prefer a creamier sauce, you can add a splash of coconut milk or cashew cream to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Spiced Caviadini hot, garnished with fresh cilantro. Accompany it with a side of garlic naan or basmati rice for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the dish before serving. The vibrant colors of the bell peppers and peas will add visual appeal to the plate.