So, how many of you can say that your summer 2016 is going according to plan?
And it saddens me greatly (:().
Before the start of the holidays, I had this awesome schedule planned out; I was going to cook inventive new things, finally get a proper camera, improve my food photography skills and, most importantly, pay tons of attention to my sorely ignored blog. Remember the wonderful 3-recipes-a-week idea? I am lucky if I get to be in the kitchen for longer than the time it takes to fry pakoras.
What happened, you ask? (or maybe you don’t. I am going to tell you anyway)
Summer internship happened. A mandatory part of my college experience, it is now a thorn in my backside. (totally exaggerating, if my boss is reading by any chance! )
8 to 4 never felt so long and tiring before. An internship is hard, people! It is a strange new world. Very adult. With a lot of adults with their adult talk and adult issues. I feel like Alice in Wonderland after she is shrunken to pea size.
But at the same time, I am grateful for the experience because it is preparing for the real, adult world that I’ll be entering in an year’s time, InshaaAllah. Need to learn to handle the pressure and the people.
Coming back to food! (did you skip through my hardship defining paragraphs, hmm?)
Here is today’s feature: One of all-time favorite things to make (and eat)… Fettuccine!
It’s Italian and yummy.
And its not just any plain ole Fettuccine. I am going to make the amplified up, spicy, feisty version of it.
Being a true desi, I find Alfredo bland and one dimensional in taste. Carbonara on the other hand, welcomes a plethora of intermingling tastes. It’s got the spice with the creaminess.
Cheesy Jalapeno sausages together with freshly ground black pepper and red chili flakes adds depth to the classic fettuccine. And all that extra heat from the green chili sauce and the HP sauce… yes mama!
Its super simple to make, and you don’t have to use special Fettuccine pasta for this. Any type of pasta would do.
Its creamy, it’s spicy, and it’s delicious.
You want this at your iftar table. Trust me.
1 pack Fettuccine noodles
2 Tbsp. butter
2 Tbsp. oil
1 tsp minced garlic, heaped
3-4 chicken sausages, sliced thinly,
6 button mushrooms, sliced thinly
1 cup cream
1 cup milk
1 tsp salt
1 tsp freshly ground black pepper, heaped
1 tsp red chilli flakes
1 tsp garlic powder, leveled
1 tsp mustard powder
1 tsp chicken powder
1 Tbsp. HP sauce1
1 Tbsp. Green Chilli Sauce2
Fresh Coriander, for garnish
Boil the fettuccine noodles according to package directions. Set aside.
In a pan, heat together the butter and the oil. Add in the garlic. When golden brown, add in the sliced sausages. Fry for a minute before adding in the mushrooms.
Cook till sausages get golden brown.
Remove pan from the heat, and then add in the cream and the milk. Mix. Add in all the seasonings; salt, black pepper, chilli flakes, garlic powder, mustard power, and the chicken powder. Mix well.
Return back to the heat, and cook on low to medium heat till thick.
Fold in the fettuccine noodles. Add in the green chilli sauce and HP sauce. Toss well.
Sprinkle some chopped coriander on top,
Serve hot with a salad or some crusty garlic bread. Yum!
1. Can be substituted with a dash of soya sauce and ketchup. I do that when I’m out of HP 😉
2. I use the local Mitchell’s one.