South-Asian Chili Farfalle Pasta


You know one of those evenings where you crave something South Asian, something sweet but equally chili, something that your taste buds hold for a long time? Today was one such evening so I thought of making something different, mixing the flavors of China, Thailand & Singapore, not with noodles but pasta. I am keeping it slightly spicy but you are free to reduce or skip green chilies.


100 Gms Farfalle pasta

1 small capsicum (julienne cuts)

1 small carrot (julienne cuts)

1 cup of Cabbage, chopped (or a fistful)

3 large garlic cloves, chopped

1 small red onion, cut into cubes

1 large green chili, chopped

1 tsp red chili flakes

1 tbsp Sesame seeds (un-roasted)

2tbsp Sesame oil

1 tsp Singaporean paprika (non-smoky)

1 tsp salt

1/2 tsp black pepper powder

2 tbsp tomato sauce (chili flavor)

1 tbsp low sodium soy sauce

1/2 tsp honey

1 Thai chili sauce


Step 1 – Boil the pasta in a pan, cool & keep aside.

Step 2 – Add 2 tbsp of Sesame oil in a dish & add all the veggies including garlic. Saute for 2 mins on high flame, then simmer.

Step 3 – Add salt, black pepper, paprika, sesame seeds, chili flakes and cook for 1 minute. Stir regularly on medium flame.

Step 4 – Add tomato sauce, Thai chili sauce, honey & soy sauce.

Step 5 – Add the pasta & cook for a minute. Serve Hot!

I loved this creation and want to know what you think about it. Leave your comments or join me on Facebook or I’ll Instagram.

Roving Frenzy

Born to Eat & Travel

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