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Home Made Pasta With a Chilli/Chili Sauce - Vegan Friendly

Updated on February 14, 2013

Ingredients

 

A batch of fresh Pasta (Vegan version if preferred)

50ml of Olive or Canola Oil

3 cloves of garlic

2-3 or more fresh chillies depending on taste

5ml of crushed peppercorns

5ml of non-iodated sea salt

25 ml of oregano

250g of organic mushrooms

2 large onions

10 cherry tomatoes (skinned)

Chopped fresh parsley for garnishing

Chickpea flour for thickening

 

Method

Peel and finely chop the onion and the garlic and the desired amount of fresh chilli, skin the tomatoes then add them all to the liquidiser or blender.

Blend until the ingredients are smooth, and then transfer them to the stainless steel saucepan.

Bring it to the boil giving it a good stir. Once it boils cover and cook for 5 minutes.

Remove the lid and reduce the heat to low then add the crushed pepper, let it simmer till it the onions, tomato mixture forms a thickish sauce.

Wash and slice or quarter the mushrooms add to the tomato and onion sauce and let simmer a further 5 minutes with the stainless steel saucepans covered. Remove the lid and adjust the water content if to thick, or add a teaspoon of flour and water paste if to thicken it if to thin.

Adjust to your family likes. In my household it is a good thick spooning type of sauce.

Cook the Pasta until aldente, and then drain, drizzle the pasta with some Olive Oil

Dish up the pasta into individual bowls and spoon the sauce over it.

Keep the remaining sauce and pasta warm.

Cast your vote for Chilli sauce

Comments

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    • Just_Rodney profile image
      Author

      Rodney Fagan 8 years ago from Johannesberg South Africa, The Gold Mine City

      Enjoy the chilli pasta when you make it, JP, it is always best if you have the time to make the sauce the day before and then reheat before adding it to the freshly made pasta.

      Thanks for the comments.

    • JPSO138 profile image

      JPSO138 8 years ago from Cebu, Philippines, International

      I will certainly try this out. I love pasta and I love chili too! Thanks for sharing!

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Karen I did carried away a bit and apologise for not responding in full to your questions that arose from the above hub.

      Chickpea flour, is firstly non gluten, and mainly becouse iy has a nicer texture than cornflour. As to wear to obtain it, you need to go to Indian quarter, not the American Indians, and ask for GHAM powder. This is also a good substitute for an egg in baking.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Karen, I picked the news feed in the hub creation process in the add capsule. I dont know if you get any payment from this. I have however only included the news feeds as I want my fellow hubbers to find out a bit more about South Africa, which is where I live.

      I too am hoping to start banking up my checks in a special savings but am stil stumbling to work out how to generate all those dreamed on wealth.

      I will get there!

    • Karen Ellis profile image

      Karen Ellis 9 years ago from Central Oregon

      This sounds delicious. Hmm, chick pea flour, I don't think I've seen this before. Do I have to go someplace special to get that and what else would you use it for other than thickening? And why, rather than using corn starch?

      Tell me how you have "Yahoo" news bites on your page. I didn't see where we could sign up for that. Any extra pennies will help. I checked my Amazon and Google accounts last night. Nothing in Amazon and .70 in Google (at least I know it's working). Still working towards that first million. LOL

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Jonixk, one of the secrets of eating chili if you have stomach problems is to par cook the chili before using it. The other is to add a bit of youghrt to your dish if it is to spicy.

    • jonixk profile image

      jonixk 9 years ago from Lisbon

      Chili it's not a common recipe in my country, but i love it! The problem is my stomach, it's too spicy for me. But i need to try this one :)