Masala Pasta Recipe

As an American, pasta is something I can never quite give up. It has been the most consistent food in my diet for the entirety of my existence. But, after moving to India to be with my husband, things changed. Pasta was not an every day luxury, but sabzi and roti were. And I fell in love with Indian food.

Still, a part of me always missed the food I had grown accustomed to in America. The problem was, India doesn’t have cans and cans of tomato sauce or tomato paste, or cheese (one of the most important ingredient to an Italian pasta). So I started making pasta with a few adjustments.

That is how we have created the most perfect blend of Indian and Italian. For the lack of tomato sauce and cheese, we’ve made up for with other amazing flavors, that make it almost a completely new dish. Masala Pasta is a unique combination of all the best flavors of India and Italy.

Masala Pasta fusion food

Masala Pasta

Here is a homemade pasta recipe with a blend of Indian flavors to spice up your daily meals! In this recipe we blend Italian with Indian to create Masala Pasta, a wonderful fusion of two cultures in a simple, easy to make meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Indian, Italian
Ingredients Method

Ingredients
  

Pasta
  • 2 Cups Fusilli Pasta
  • 1 tsp Salt
Masala Base
  • 2 tsp Oil/Ghee/Butter
  • 2 Large Red Onions
  • 5-6 Medium Tomatoes Blended into a puree (or finely chopped)
  • 4-5 Cloves Garlic
  • 1/2 Cup Dahi or Cream
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1/4 tsp Sugar
  • Salt (to taste)

Method
 

Cook the pasta
  1. Boil fusilli in salted water for 12-18 minutes. Reserve 1/2 cup of the pasta water, then drain the rest.
Prepare the masala base
  1. Chop up the tomatoes, then puree if preferred, or just leave as finely chopped. Cut up the onions and prepare the garlic.
  2. Heat oil/ghee/butter in a large wok (kadhai) on medium/high heat. Add cumin seeds, and let them sizzle until they become a brownish color.
  3. Add chopped onions and sauté until carnalized until a golden brown. Then add garlic cloved and cook together for another 30 seconds.
  4. Add tomato puree and cook on medium heat until it is a consistent paste (5-10 minutes).
  5. Add the spices: turmeric, red chili powder, garam masala, salt, and sugar.
  6. Cook for another two minutes to combine the flavors.
  7. Lower the heat. Stir in the dahi/cream/milk and mix well. Let it simmer for another 2-3 minutes until thick and creamy.
  8. Add fusilli + reserved pasta water (only a few tablespoons). Toss until every piece is coated in the gravy/masala sauce.
  9. Serve hot, with optional fresh coriander or chili flakes as a garnish.

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spoonful of chini about us

About Us

We're Maeve and Kart – an introverted American with a love for flowers and chai on one side, and an Indian nature enthusiast with a sweet tooth on the other. As an American-Indian couple living in India, we are here to share our blend of cultures through delicious meals and delicacies. Come along with us as we share recipes and advice on cooking authentic Indian meals with a mix of fusion recipes here and there!

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