vegetarianPrep the veg
Slice the Onions, peel the Garlic Cloves, and roughly chop the Tomatoes. Keep the Cloves and Cashews ready by the stove so you can add them quickly once the pan is hot.
Boil the pasta
Bring a large pot of Water to a rolling boil, add a generous pinch of Salt, and slide in the Pasta (penne or fusilli). Cook for 10–12 minutes until just al dente, stirring once or twice so the pieces don’t stick together. Before draining, scoop out 1/2 cup of the pasta water to loosen the sauce later, then drain the pasta.
Cook the sauce base
Melt the Butter in a wide pan over medium heat. Add the Cloves, sliced Onions, Garlic Cloves, chopped Tomatoes, Cashews, and a little salt. Cook, stirring often, for 8–10 minutes until the onions are soft, the tomatoes look jammy, and the raw garlic smell disappears. If the pan starts looking dry, add a small splash of water.
Blend smooth
Take the pan off the heat and let the mixture cool for 1 minute. Blend it directly in the pan with an immersion blender until completely silky. If it looks too thick, add a little of the reserved pasta water and blend again.
Finish the sauce
Set the pan back over low heat. Warm the Oil, then stir in the Kashmiri Red Chilli Powder and Oregano (or mixed Italian herbs) for about 10 seconds so the spices bloom. Mix in the Tomato Ketchup and Fresh Cream, then whisk in the blended sauce until everything looks glossy and creamy. Let it bubble gently for 2–3 minutes, adding a splash of reserved pasta water if needed, and taste for salt.
Toss and serve
Add the drained pasta to the sauce and toss over low heat until every piece is evenly coated and glossy. Finish with the Fresh Coriander (chopped), give it one last toss, and serve the pasta hot.
