Recipe
1 lb penne pasta
1/2 lb peeled and washed baby carrots
1/4 cup chopped green bell pepper
1/4 cup chopped cellery
1 tbsp minced garlic-ginger paste
1 tbsp green jalepeno pepper- chopped
1 knorr cube
1 tbsp tomato paste
1 tbsp ground crayfish
1/4 cup canola oil
1/4 cup sour creme
salt to taste.
Preparation
Cook Pasta in a salted boiling water for 6 minutes. While pasta is cooking, process all veggies to almost minced paste in a food processor. Sear off sausage in a medium high heat and let cool. In same skillet, saute veggies for about 5 minutes. Add tomatoes and let it cook for another 3 minutes. Cut sausage in bias and add in. Now add aldente pasta and 2 cups of its liquid into pan. Scrape every bit inthe skillet and let simmer for 1 minute. add sour cream and cook for 2 minutes.
Serve hot or warm!
Note; Pasta usually is recomended to be cooked for 8 minutes for aldente texture. Cooking it here for 6 minutes, is to enable it finish cooking in the sauce for a complete flavor marriage and yet, not over cooked.
