Two Sauce Spaghetti
When you have grown up on eating spicy food you can never have enough from putting them in everything you make. You might be surprised that most of the time what works for me are the recipes are that I tend to make when I don't have enough for one. So this one was no different, my son wanted some white sauce pasta and I was craving for some good ole spaghetti.
So while I made some for him I ended up with some white sauce and an opened bottle of RAO's MARINARA that I was looking to use up and so I ended up with this GEM called TWO SAUCE SPAGHETTI. You can use up your pantry pasta and can use any with this sauce and have little change of taste.
If you are wondering about white sauce it's also called BECHAMEL SAUCE which is different in taste then the Alfredo Sauce we get. Bechamel Sauce is made with butter,flour & milk where as Alfredo is made from butter and heavy cream. While once is used more in French cooking other in Italian they both have a creamy taste that blends great with different pastas.
You know to my surprise I had a similar tasting pasta in INDIA which was so different than what we usually make but I promise this will give you a nice change from your usual red & white sauce pastas.
So here is a quick recipe and list of ingredients to try it out....
Note:- You can add veggies of your choice. If you like your spaghetti saucey then only add in the half box.
PREP TIME:- 30 MINS COOK TIME- 15 MINS SERVES: 4
1 Box Spaghetti (boiled & cooked to package instructions)
2 Cups RAO's Marinara Sauce
4 Cups White Sauce or Bechamel Sauce
1 Table spoon Red chili flakes
1 Table spoon Italian Seasoning
1/4 Teaspoon Smoked Paprika
1 Teaspoon sea salt
3-4 small green chillies finely chopped
3-4 garlic cloves finely chopped
1/2 Red onion chopped small
1/2 Green Bell Pepper chopped small
1/2 cup Broccoli chopped small
Ingredients for White(Bechamel) Sauce
4 Tablespoons Butter
4 Tablespoons All purpose flour (maida
4 cups whole milk
1 Tablespoon Sugar (this is optional)
1 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
4-5 Tablespoon Olive Oil
*In a pan Heat butter add flour and cook for 2-3 mins using a whisk, make sure you remove all lumps from the flour.
*Make sure the flour doesn't change too much color and once it starts to get thick add milk one cup at time and whisk continously till all the milk has been added.
*On a low flame let the sauce cook for additional 7-8 mins. Taste test and add additional salt if required and you don't taste the flour. Turn off flame set aside.
*Take a large pan or wok heat the oil and add in the garlic and green chillies. Cook till garlic turns a bit brown then add in the chopped veggies and salt and let it cook till veggies are a bit soft.
*Add in the chili flakes, italian seasoning and paprika and mix well. Add in the white sauce and RAO's Marinara sauce and mix well. The sauce will have a nice reddish-pinkish color let it come to quick boil and add in the spaghetti and mix well till eveything come together.
*Taste test at this point and feel free to add in some salt or the dry spices from above to adjust to your liking.
*Serve hot for best taste. You can add in some grated parmesan or pecorino romano if you like. Enjoy.
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