I am here to petition that pasta should have its own day of the week. We have Tuesday taco and pizza fridayand some of us even do Monday no meat, so why shouldn’t pasta join that rotation as well? At my house, Sunday night is pasta night. Whether you are Italian toast Classic pasta or pasta and meatballs are your jam, I think the best part of a pasta dish is the multitude of pasta dishes. So romantic? On a winter quest to bring my Sundays Pasta with new combinations and flavors, I’ve turned to an unexpected yet surprisingly perfect combination that can come out multiple times a week. Enter the final combo recipe: pasta tikka masala.
There are some purists when it comes to food – this is not a recipe for those people (hello dad.) When we go to an Indian fusion restaurant, he is always completely unimpressed. statue. However, my brother and I love to analyze why certain ingredients and methods that are familiar to a culinary background really work when combined. It’s magical when two culinary worlds come together to create something completely new and amazing.
Most of the food we eat today is in fact the result of the fusion of cultures. Even stories from aunts in my community often speak of cross-pollination in this food. Without access to certain ingredients when they first came to America, they learned to adapt and use what they had to create familiar flavors or create something entirely new – The end result is the best for both worlds. (Priya Krishna’s Roti Pizza is one of my favorite examples of this.)
When I started cooking this, I realized there was no way can not Work. While the origin of everyone’s favorite chicken tikka masala Controversial, my recommendation to this dish was through a wedding I attended growing up. My brother and I would scoop the sauce around the chicken in the buffet line and pour it generously over the rice on our plates. My mom doesn’t cook this at home, but tikka masala is always ordered at our favorite Indian restaurants. There’s a reason why people love and cherish Tikka masala. It is vibrant and aromatic, at the same time slightly sweet and salty. Basically, it’s good at anything. And when you think about it, this tikka masala is almost like the Indian alla vodka.
So let’s chat about the recipe and answer some questions. Everyone’s gravy recipe is slightly different, but that’s also the best part. Once you master the recipe, you can edit and adjust the spices to suit your taste. If you like it a bit hotter, add chili or more paprika. Prefer something a little more savory? Add some garam masala. Use what I list below in the recipe as a guide, but as always, trust your gut!
Can I make the sauce ahead of time?
It’s correct! I highly recommend it. When making the sauce, let it cool completely and then store it in an airtight container in the refrigerator. When you’re ready to eat, pour the sauce into a large saucepan and heat on low while you cook the pasta. You can add a little butter or a little cream when reheating if you need to loosen the sauce a bit.
Can I use a different type of pasta?
Sure. While this is tastier than the fettuccine and fettuccine, I also think that using ravioli or another filling pasta really takes this to the next level of enjoyment. You can also use spaghetti squash, gluten-free pasta, or even gnocchi. The options are endless.
Can I make this vegan?
Also have. Use coconut milk instead of heavy cream and vegan butter instead of butter to make this sauce completely vegan.
I love serving this hot pasta dish, topped with a thin layer of grated parmesan and a splash of healthy olive oil. Add a delicious caesar salad on the side and you’ve got a complete meal you’ll probably have to repeat every night. This is one of the cozy dishes and is very suitable for these chilly months. Try and let me know if you make this recipe! Happy Sunday pasta!
If you do, please share on social media and tag me, @suruchiavasthi and @camillestyles so we can see and share your magical creations!
