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Red and White Sauce Pasta

Course: Main Course

Ingredients

Prep work
  • 16 0z Pasta, I used Penne
  • 4-5 large Ripe, red tomatoes or a 28 oz can of tomatoes (See Notes)
  • 1-2 heads Broccoli, cut into florets
  • ½ medium Onion, very finely diced
  • 4 Cloves of garlic, finely diced
  • ¾-1 tsp Chili flakes
  • ¾-1 tsp Red chili powder (optional) (See Notes)
  • ¾-1 tsp Oregano
  • ½ tsp Ketchup (optional)
  • 3-4 tbsp Olive oil
  • 3 tbsp Butter
  • 2 tbsp All purpose flour
  • 1-1½ cups Milk
  • A pinch of black pepper powder
  • Cheese of your choice- Pecorino Romano, Parmesan, Cheddar, Mozzarella, etc

Instructions

Prep work
  • Boil water, add salt.
  • If you are adding any vegetables like broccoli or carrots, add them to the boiling water now.
  • Let the vegetables cook for 2-3 minutes till cooked, but still retaining the crunch.
  • Using a slotted spoon, remove the vegetables from the water.
  • Add the pasta, mix well once, and let it boil well.
  • Check the box for how long to cook. Cook it around 1 minute less than what the box says.
  • Drain the pasta and keep aside. Add a teaspoon of oil to the water while cooking the pasta to prevent it from sticking.
Red sauce
  • In a small saucepan, boil some water and cook whole tomatoes till soft to touch.
  • Remove, cut the end and blend them into a puree and keep aside.
  • If you using canned tomatoes, just puree the contents of the can and keep aside.
  • Heat 3 tbsp of olive oil in a large pan.
  • Add the finely diced garlic and after a few seconds, add the finely diced onion.
  • Saute the onion til it turns light brown.
  • Add the chili flakes and red chili powder and mix well.
  • Add the tomato puree and mix well. Add necessary amount of salt.
  • Add ketchup.
  • Cover and cook on a low flame till oil rises to the top.
  • Add oregano and mix well. If the sauce is too thick, add a little hot water.
  • Add the bell pepper, if using. Mix well.
  • Cover and cook for a few more minutes, switch off and keep aside.
White sauce
  • In the microwave or on stove top, bring the milk to almost boiling (scald the milk). Keep aside.
  • Heat butter in a small, heavy saucepan on low flame.
  • When the butter melts, add the all purpose flour.
  • Make sure the flame is low and start stirring.
  • Keep stirring and cook the flour in the melted butter for around 5 minutes. The flour should lose the raw taste. Make sure there are no lumps.
  • Slowly add the hot milk and mix well.
  • Increase the heat to medium and let the milk mixture come to a boil. Keep stirring to keep it from sticking to the bottom.
  • Once it comes to a boil, it will start thickening up.
  • Add salt, pepper now and mix well. And switch off.
Red and white sauce pasta
  • Heat the red sauce once again.
  • Once it starts bubbling, add the white sauce to it.
  • Mix well and check the salt.
  • Add the pasta and the vegetables (broccoli/carrot) to the sauce and mix well.
  • Add the cheese (optional), mix well and serve hot.

Notes

  • Use bright red tomatoes for the bright red pasta sauce. Or substitute with a large 28 oz can of tomatoes. Make sure you blend the canned tomato into a paste and continue with recipe.
  • Just keep in mind that canned tomatoes' flavor will be stronger than fresh tomato puree. So increase the amount of white sauce/bechamel to balance out the flavors. Add 1-2 more tablespoons of butter, 1/2-1 tablespoon of  flour and a cup of milk. 
  • Add a little oil to the water before cooking pasta in it. It will prevent the pasta from sticking to each other while you cooking the sauces.