indo-italian sauce

January 10, 2008

its the flu season.  i was under the impression that flu was just cold, cough and the works.  now i know it is high temperature on and off and severe body aches.  in between the fever you feel quite normal, surprisingly.

anyways, in recent times, i have been looking for recipes online and have been checking out a lot of food blogs.  a couple of my favourites is on my blogroll.  inspite of so many recipes you find, it is hard to locate something that would appeal to your taste.  and not to mention the variations you are tempted to try and you end up wondering if you made it bad or if the base recipe itself was flawed.  but i swear by the recipes on deepann.wordpress.com… they are awesome and quite authentic.. and doesnt fail even when you mess up a little.

i have been wanting to try italian recipes for a long time now.  i had some heavy whipping cream on hand and i wanted to use it before the expiry date. searching for recipes using heavy cream led me to the discovery that alfredo sauce is made with that.  but when i got around to making it, i couldnt figure where i found a particular recipe that seemed interesting.

with a couple more searches on google and with pointers from www.olivegarden.com i made this:

an indo-italian sauce – simply because this pseudo italian sauce is not bland.

indo-italian sauce

ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 roma tomatoes (chopped)
  • 2 garlic pods (finely chopped)
  • 4 teaspoons ground black pepper
  • 4 teaspoons crushed red chillies
  • 4 teaspoons salt (or according to your taste)
  • 1/2 pint heavy whipping cream

heat olive oil and add black pepper.  when it starts sizzling a little, add garlic, tomatoes and crushed red chillies.  cook on medium low fire.  stir in salt.  once the tomatoes completely disintegrate almost into a sauce, add whipping cream slowly.  keep stirring (12 minutes) until sauce thickens.

served on rotelle

we had it on rotelle and it tasted good!

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