RCI-ND.002.0095.001
Pasta with Meat in Bourbon Sauce
I first ate a slightly different version of this recipe at an American Diner's called Sparky's in Chennai. The Not-so-skinny chef there had served the dish with chicken steak.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- gms of pasta (penne or fusilli)300 unit
- gms of minced meat or chicken250 unit
- of grated cheddar cheese1 cup
- – 10 pods of garlic8 unit
- green chilli1 unitchopped
- 1 large
- 3 cups
- 1 tbsp
- 1 tbsp
- 2 tbsp
- of red wine or grape juice2 tbsp
- a few sprigs of coriander1 unitchopped
- 1 unit
Method
1
Bring a large pot of salted water to a boil and cook the pasta (penne or fusilli) according to package directions until al dente, then drain and set aside.
2
Melt butter in a large skillet over medium-high heat, then add the sliced onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.
4 minutes
3
Add the minced meat or chicken to the skillet, breaking it up with a spoon, and cook until browned and cooked through, approximately 6-8 minutes.
7 minutes
4
Stir in the chopped green chilli and cook for 1 minute until aromatic.
1 minutes
5
Pour in the red wine or grape juice and allow it to simmer for 2 minutes to reduce slightly and deglaze the pan.
2 minutes
6
In a small bowl, whisk together the cornflour, sugar, and 3 tablespoons of cold low-fat milk to form a smooth paste, then add this mixture to the skillet.
1 minutes
7
Gradually pour in the remaining low-fat milk while stirring constantly to avoid lumps, then simmer over medium heat for 5-7 minutes until the sauce thickens.
6 minutes
8
Reduce heat to low and stir in the grated cheddar cheese until fully melted and incorporated into the sauce.
2 minutes
9
Add salt to taste and adjust seasoning as needed, then add the cooked pasta to the sauce and toss gently to coat all the pasta evenly.
2 minutes
10
Transfer the pasta to serving plates or a serving bowl, garnish generously with fresh chopped coriander, and serve immediately.