As I mentioned in one of my earlier post that Chinese cuisine is my favorite. Beside that my next favorite is Italian, pizza, pasta and spaghetti.
I had already had Schezwan sauce in my fridge, wanted to try to incorporate this sauce in some cooking. Today Amal demanded for pasta for lunch. She big fan of baked pasta. I was in no mood to have that cheesy pasta , so convinced her for spaghetti. I followed very simple recipe, by the time spaghetti was getting boiled my sauce was ready. The lunch was served with 20 minutes 😃 I like such kind of cooking where I don’t need to spend hours in kitchen. But the result is outstanding.
Recipe for Schezwan Spaghetti
150 gm Spaghetti
1 chopped onion
4 cloves of crushed garlic
1 chopped tomato
1 tsp chili flakes
2 tbsp Schezwan sauce
1/2 cup spaghetti water
2 tbsp olive oil
Salt to taste
2 tbsp chopped parsley (garnish)
Recipe of Schezwan sauce
15-20 Whole dry red chilies
2 whole garlic bulbs
4 tbsp oil
1 tsp brown sugar
1 tbsp soya sauce
2 tbsp chili garlic sauce
1 tbsp vinegar
1 tbsp beetroot juice
1 tsp black pepper powder
1/2 tsp Kashmiri red chili powder
Salt to taste
First let make Schezwan sauce first.
Soak dry whole red chilies in 1 glass of hot water for at least 30-45 minutes. If you want less spicy the de seed the chilies but since we love spicy food, I did not.
Peel garlic and in food processor mince it. Please don’t make paste out if it. Keep aside in a bowl.
Drain soaked chilies, reserve the water in which you soaked the chilies for later use.
Grind the chilies with little water and make a puree.
Heat oil in a wok, when oil gets hot, add garlic mince and sauté over medium heat until the garlic turn light brown in color.
Add the red chili puree in the wok and let it cook for two minutes. Add little reserved water and mix well. Cover the wok with lid and reduce the heat to low. Cook the garlic and chili puree for 5 minutes. Stir occasionally.
After 5 minutes the water will dry up and oil will separate.
Then add brown sugar, Kashmiri red powder, black pepper powder, Chili garlic sauce, soya sauce, vinegar, salt and remaining reserved water and stir well. Cook for 3-4 minutes, keep stirring.
Add a tbsp of beetroot juice ( optional) to get that brilliant red color to your sauce.
Check for seasoning if required adjust.
When completely cooled pour in sterile jar and keep in refrigerator. This sauce last for 2 weeks in fridge.
Now lets start with our dish, in a large pot keep lots of water to boil for pasta. Add a tsp of salt and 1 tsp of oil in boiling water. Follow the cooking instructions on the packet. Don’t over cook let it be al dente. When cooked drain the spaghetti in colander. Reserve half cup of boiled water.
In a saucepan add olive oil when garlic mince, saute for a minute. Do not brown the garlic. Add chopped onion, let it cook till it turns translucent.
Add chopped tomato and cook until tomato gets mushy. Add 2 tbsp of Schezwan sauce or more according to level of heat you can tolerate.
Add chili flakes and little salt. ( keep in mind that salt is added in spaghetti and also in Schezwan sauce.)
If the spaghetti is too dry add 1/2 cup of reserved spaghetti water.
Add chopped parsley for garnish. Serve hot.
I really enjoyed the fusion of two if my favorite cuisine. Do leave a comment if you enjoy the dish just like me 😀