Spicy Masala Penne Pasta Recipe – Authentic Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Spicy Masala Penne Pasta Recipe – Authentic Indian Fusion

Hey everyone! If you’re anything like me, you love a good fusion dish. Something that takes the comfort of familiar flavours and gives them a little twist. This Spicy Masala Penne Pasta is exactly that – a delightful marriage of Italian pasta and vibrant Indian spices. I first made this when I was craving something comforting but wanted to skip the usual, and it’s been a family favourite ever since! It’s surprisingly easy to make, packed with flavour, and ready in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta night. This recipe delivers a flavour explosion with every bite. It’s:

• Quick & Easy: Perfect for busy weeknights.
• Flavourful: A beautiful blend of Italian and Indian spices.
• Customizable: Adjust the spice level to your liking.
• Unique: A fun twist on a classic pasta dish.
• Comforting: Seriously, it’s like a warm hug in a bowl!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Penne pasta
• 5 cups Water
• As needed Salt
• Few drops Cooking oil
• 1.5 tbsp Cooking oil + ghee
• ½ tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 tsp Chana dal (split chickpeas)
• ½ tsp Cumin seeds
• 2 Big onions, chopped
• 2 Tomatoes (or ⅓ cup tomato puree)
• Few Curry leaves
• ½ tsp Ginger-Garlic paste
• 1 tsp Red chilli powder or sambar powder
• ½ tsp Garam masala powder
• 2 pinches Kasoori methi (dried fenugreek leaves)
• To garnish: Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Ghee: Don’t skip the ghee! It adds a richness and aroma that’s essential to the Indian flavour profile. If you’re unfamiliar, ghee is clarified butter and adds a nutty, delicious flavour.
• Mustard Seeds, Urad Dal & Chana Dal: These are the foundation of many South Indian tadkas (tempering). They create a wonderfully fragrant base for the masala.
• Kasoori Methi: This adds a unique, slightly bitter flavour that really elevates the dish. It’s a must-try! You can find it at most Indian grocery stores.
• Red Chilli/Sambar Powder: I often use sambar powder for a more complex, South Indian flavour. It adds a lovely tanginess. Red chilli powder works great too if you prefer a simpler heat.
• Tomatoes: Fresh tomatoes are lovely when in season, but puree works perfectly well and is convenient.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Pasta: Bring 5 cups of water to a boil with a pinch of salt and a few drops of oil. Add the penne pasta and cook for 10-12 minutes, or until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
2. Temper the Spices: Heat the oil and ghee in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter (this is important – it releases their flavour!). Then, add the urad dal and chana dal, and sauté until they turn golden brown. Finally, add the cumin seeds and cook for a few seconds until fragrant.
3. Sauté the Aromatics: Add the chopped onions to the pan and sauté until they become translucent. Stir in the ginger-garlic paste and cook for about 30 seconds, until fragrant.
4. Build the Masala: Add the chopped tomatoes (or tomato puree) to the pan and cook until they soften and break down. Stir in the red chilli powder (or sambar powder), garam masala, and kasoori methi. Simmer for 2 minutes, allowing the flavours to meld together.
5. Combine & Coat: Toss the cooked pasta into the masala mixture, ensuring it’s evenly coated. Cook for another 2-3 minutes, stirring occasionally.
6. Garnish & Serve: Garnish with fresh coriander leaves. Serve hot with a lemon wedge for an extra zing!

Expert Tips

• Don’t Overcook the Pasta: Al dente is key! You want it to have a slight bite.
• Watch the Tempering: Keep a close eye on the mustard seeds – they can burn quickly.
• Adjust the Masala: Taste as you go and adjust the spices to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free Adaptation: Use your favourite gluten-free pasta! There are some great options available now.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli/sambar powder to ¼ tsp.
  • Medium: Use 1 tsp of red chilli/sambar powder.
  • Hot: Add a pinch of cayenne pepper along with the 1 tsp of red chilli/sambar powder.
• Festival Adaptation: For Navratri, ensure all ingredients are permissible (avoiding onion and garlic if you follow strict fasting rules). You can use asafoetida (hing) instead of garlic.
• My Friend Priya’s Version: Priya loves adding a handful of peas and carrots to the masala for extra veggies!

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas to complete the meal:

• A side of raita (yogurt dip) to cool down the spice.
• A simple cucumber and tomato salad.
• Papadums (Indian crispy wafers) for a crunchy element.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pasta works best for this masala pasta?

Penne is my go-to because the ridges hold the masala beautifully. But rotini, fusilli, or even macaroni would work well too!

Can I use fresh tomatoes instead of puree?

Absolutely! Use about 3-4 medium-sized tomatoes, chopped. You might need to cook them for a little longer to break down.

What is kasoori methi and where can I find it?

Kasoori methi are dried fenugreek leaves. You can find them at most Indian grocery stores, or online.

Can this pasta be made ahead of time?

You can cook the pasta and make the masala ahead of time. Store them separately and combine just before serving.

How can I adjust the spice level to suit my preference?

Start with a smaller amount of chilli powder and taste as you go. You can always add more, but you can’t take it away!

Is ghee essential for the flavour, or can I substitute it?

While ghee adds a unique flavour, you can substitute it with vegetable oil or olive oil if needed.

What is the difference between red chilli powder and sambar powder in this recipe?

Red chilli powder provides a straightforward heat. Sambar powder is a blend of spices that adds a more complex flavour with a slight tanginess.

Enjoy this delicious fusion dish! I hope it becomes a favourite in your home too. Let me know in the comments what you think!