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Learn how to make Pasta In Paprika Sauce at home with our Chef Ruchi Bharani.
Pasta In Paprika Sauce Ingredients:
Introduction – 0:00
How To Grill the Vegetables for Making Paprika Sauce – 0:29
1 Red Capsicum (chopped)
1 Onion (chopped)
6 – 8 Garlic Cloves (peeled)
1 and 1/2 tbsp Olive Oil
How to Boil the Spaghetti -1:15
Water
Salt (as required)
1 tbsp Olive Oil
100 gms Spaghetti
How to Make Paprika Sauce at Home – 1:47
2 tbsp Tomato Ketchup
2 tbsp Chilli Sauce
1 tsp Oregano
1 tbsp Chilli Flakes
3 Cheese Cubes
How to Cook Spaghetti in the Paprika Sauce – 2:25
1 tbsp Olive Oil
1 cup Broccoli Florets
10 – 12 Spinach Leaves
1/2 cup Water
Salt (as required)
Basil Leaves
Olive Oil
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Host: Ruchi Bharani
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About Paprika
Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively brought out by heating it in oil.
About Pasta
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water and formed into sheets or other shapes, then cooked by boiling or baking. Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and white sauce is more common. In Central Italy, there are sauces such as tomato sauce, amatriciana and arrabbiata. Pasta is a staple food of Italian cuisine. Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili peppers), pasta con i peperoni cruschi (crispy peppers and breadcrumbs).
In Italian cuisine, both fresh and dried pasta are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; the second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple, but individual dishes vary in preparation.
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