Pink Penne Pasta with an Indian twist

I have used Bambino Penne Pasta for this dish. This recipe contains no cheese. For the white sauce, I have used Garlic white sauce, and the red sauce I've used the basic tomato-onion masala sauce with mild flavour. (Serves 2/3)

Recipe:

(A) Cooking the red sauce pasta:

1. Chop 3 large tomatoes, and 2 medium onions.

2. Take a non stick frying pan and heat some oil.

3. Crush dry spices like 2 cloves, 2 green cardamom, and a half-inch stick of cinnamon, and add them to the oil. Then add 3 or 4 dried red chillies split into half and sauté for 2 minutes.

4. Then add the chopped onions and sauté for 2 minutes. Next add the tomatoes and cook until it is cooked for 3 minutes.

5. Add three-fourth of a spoon of salt, half a spoon of corriander powder, half a spoon of curry masala and turn off the heat after cooking for 5 minutes.

6. Allow the masala to cool and blend it without adding any water.

While the red sauce masala is cooling before blending, cook the pasta.

(B) Cooking the pasta:

1. Take 3 cups of water in a large vessel.

2. Add a pinch of salt and a dollop of oil and allow it to boil.

3. Add the pasta to the water and cook till it is al dente and turn off the heat.

4. Add the pasta onto a colander and drain the excess water.

While the pasta rests on the colander, start preparing the white sauce.

(C) Cooking the white sauce:

1. Take a non stick frying pan and melt a stick of butter. I have used one-fifth of the 100g AMUL butter pack.

2. Add minced garlic or store-bought garlic granules and cook for 30 seconds.

3. Reduce the heat and add a couple of spoons of refined wheat flour (Maida) and whisk it to ensure no clumping.

4. Add half a cup of milk and stir well to form a paste-like consistency. Then add another half a cup of milk and mix well.

5. At this stage you may add grated cheese and stir well.

6. Season the sauce with salt and black pepper.

7. Bring the sauce to a boil while still stirring, and turn down the heat.

(D) Mixing the ingredients:

1. To the white sauce in the pan, add the red sauce and mix them well.

2. Adjust the salt to suit your palate and add mixed Italian herbs. Mix and turn off the heat.

3. Add the cooked pasta to the pink sauce and toss it.

Extras: If there is some sauce sticking to the pan, add a little amount of milk to the pan, gather all the excess sauce and drizzle it on the pasta served on a bowl.