Spicy Fiery Hot Farfalle Pasta in Red Sauce
The tender farfalle pasta pairs beautifully with a rich tomato-based sauce, complemented by the tangy hints of vinegar and dark soy sauce. Each bite is packed with a delightful combination of savory, spicy, and slightly sweet flavors, guaranteed to satisfy your taste buds.
Ingredients
- Farfalle pasta 1 large bowl
- 2 tbsp oil divided
- 1 tbsp finely chopped garlic
- 1 finely chopped onion
- 3 different-colored bell peppers sliced
- A few broccoli florets
- A handful of black olives
- A few cherry tomatoes
- 2 pureed tomatoes
- 2 tbsp pasta sauce
- 1 tsp red hot chili sauce
- 1 tsp green chili sauce
- 1 tsp vinegar
- 1 tsp dark soy sauce
- 1 tbsp tomato sauce
- Salt to taste
- 1 tsp black pepper
- Spring greens for garnish
- Oregano to taste
- Chili flakes to taste
- Mixed herbs to taste
Instructions
- To Cook the Pasta:
- Boil the farfalle pasta until it is parboiled. Add a few drops of oil and a pinch of salt to the boiling water. Once cooked, drain the pasta under cold water to halt further cooking. Toss with a few additional drops of oil to prevent sticking, then set aside.
- For the Tomato Gravy:
- Heat oil in a wok and add the chopped garlic, sautéing it for about a minute until fragrant. Introduce the onions and other seasonal vegetables of choice, then season with salt and black pepper. Stir in the tomato puree, allowing it to cook for a few minutes.
- Incorporate the pasta sauce, red hot chili sauce, green chili sauce, vinegar, dark soy sauce, tomato sauce, and your preferred seasonings, including oregano, chili flakes, and mixed herbs. Let the sauce simmer for 2 to 3 minutes, blending the flavors together.
- To Combine and Serve:
- Add the parboiled farfalle pasta to the prepared tomato sauce, mixing thoroughly to ensure the pasta is evenly coated. Serve the dish hot, garnished with spring greens, a sprinkle of chili flakes, mixed herbs, black olives, and fresh cherry tomatoes. Enjoy this flavorful, spicy pasta dish!