- K&N’s Fiery Fingers - 780g
- K&N’s Stok - 1 cube
- Oil - ¼ cup
- Cumin seeds - 1 tsp
- Garlic - 1 tbsp; chopped
- Onion - 1 cup; chopped
- Bell pepper - 1 cup; chopped
- Tomatoes - 1 cup; chopped
- Tomato puree - ½ cup
- Tomato paste - 2 tbsp
- Ketchup - 1 tbsp
- Sugar - 1 tsp
- Red chilli flakes - 1 tbsp
- Salt - 1 tsp
- Red chilli powder - 1½ tsp
- Whole spice mix - 1 tsp
- Cumin powder - ½ tsp
- Chaat masala - 1 tsp
- Water - 1 cup
- Cream - 2 tbsp
- Penne pasta - 300g; boiled
- Mozzarella cheese - 1 cup; grated
- Coriander leaves - for garnishing; chopped
Heat oil in a pan and add cumin seeds and cook for a minute. Add garlic and sauté for few seconds. Add onions and cook until translucent.
Add bell pepper and tomatoes; cook further for two minutes.
Add tomato puree, tomato paste, ketchup and sugar. Cook for 2-3 minutes.
Add red chilli flakes, salt, red chilli powder, whole spice mix, cumin powder, chaat masala and stir well.
Add water along with K&N’s Stok and cook until it dissolves.
Add cream and cook a minute. Add boiled pasta giving it a good stir.
Fry K&N’s Fiery Fingers as per instructions on pack and cut each into half.
Add K&N’s Fiery Fingers into the pasta and give a good mix.
Dish out Masala Pasta with Fiery Fingers, in a baking dish. Add mozzarella cheese on top and bake for 2-3 minutes in a preheated oven at 160°C.
When baked, top with chopped coriander leaves and serve.