Serve this spiced pasta on its own for dinner or lunch, take along to picnics, pack in tiffins or as a bbq side dish. This seasoned macaroni pasta with an indian twist is cooked to please Indian taste buds. Also known as desi pasta, it is italian fusion dish with indian spices. Cheese based sauces or non spicy pastas are not that common in India. We love our spices and inadvertently spices make their way into western dishes. Another of my favorite indian dinner dishes is this indian keema pasta, a treat for non vegetarian lovers. This desi style masala macaroni pasta was my introduction to pasta as a child. As as kid of the 90s, there weren’t much pasta choices available in India except for this one. Mom made this macaroni at least once a week, sometimes for weekend breakfasts or (mostly) for evening snack time and we would relish it. Sometimes she used to pack it in tiffins too (its tastes great at room temperature). While my kids LOVE their Mac & Cheese, it swells my heart to see that they enjoy comfort food of my childhood equally. They love it with a side of garlic bread.
What Is Masala Macaroni?
Masala = Spices or Anything Heavily Spiced. As the name suggests, this macaroni is loaded with flavors of indian masala. I make my recipe exactly the way mom used to make it. Its not ooey goeey cheesy. Rather your tastebuds will experience hints of buttery curry when you eat it. To make it, start by boiling macaroni pasta. While the pasta is boiling you can work on the sauce made wit onion, tomatoes, garlic, bell pepper, herb, spices and tomato ketchup. The addition of chopped fresh cilantro and garam masala makes it taste very indian and gives it that unique flavor. Texture of Masala Macaroni - I want to make a note here about the texture of desi macaroni. Mom’s macaroni used to be chewy and not too soft or gooey gooey.The vegetables weren’t overcooked and had a bite. The pasta had a great texture. That’s one of my favorite things about the macaroni she makes. I used to lean over the kitchen counter and observe what she’s doing. It was the stir frying in hot kadai that brought about that texture of the pasta. She never used any leftover pasta water- it was the frying in buttery masala. Trust me it make a lot of difference. Dont skimp on butter or oil in this recipe.
Ingredients (Notes)
Macaroni (Elbow Pasta)- I like using mini macaroni because my kids are crazy about small sized pasta. You can use shells, ditalini or farfalle(bow shaped) pasta as well. Oil & Butter - I think the combo gives an amazing flavor. You can cook in only oil as well. Vegetables - Onion, Fresh Tomatoes (I use roma), garlic, bell peppers. You can add mushrooms, peas or sweet corn or any vegetables of choice. The only thing important is to chop the vegetables fine. Spices - Red Chilli Flakes, Black Pepper, Garam Masala. Dried Herbs- I add dried oregano & thyme. You can use italian seasoning as well. Tomato Ketchup - Ketchup adds a wonderful tangy sweetness and along with spices gives this pasta a indian flair. You can used Ketchup + Maggi Hot & Sweet too. Use canned tomato sauce or tomato puree instead. Cilantro- Adds a wonderful desi taste. Dont skip it. Others- Salt, Sugar, Lemon Juice. Optional Ingredients- Minced Ginger & Cheese
How To Make Spicy Indian Macaroni
Bring water to a rolling boil in a large pot of water. Liberally salt the water and add macaroni to it. Stir for 30 seconds (this makes sure that pasta won’t stick). Cook for 6-8 minutes or until al dente. Dont let become too soft. Do check the pasta package for accurate cooking times. Drain and set the pasta aside- you can massage with a teaspoon of oil to avoid sticking while you work on the sauce.
Now its just about making a quick sauce. Keep the vegetables chopped and measure out the spices and other ingredients. Here are a few pictures to give you can idea. Cilantro adds wonderful bright freshness and lemon juice adds a tanginess. Macaroni is ready to serve! Tip: I prefer using a wide shallow pan for making macaroni. It helps make sure that pasta doesn’t break and everything stays crisp. You can use carbon steel wok if you own one. Or choose a large wide kadai.
Variations
Make It Spicy - Add chopped green chillies while cooking to give a kick to this recipe. Make it Deluxe - You can finish with 1-2 tablespoons of heavy cream. Make it Cheesy (Kid friendly) - Add fine shredded mozzarella just before serving(while the macaroni is hot). Add protein- You can add cooked chicken for tofu. Make It Vegan - Skip the butter and use oil for cooking instead. Curried Version- Add ground cumin, coriander powder and heavy dose of turmeric while making the sauce if you want a pronounced curry flavor.
Some Tips
Chop the vegetables the same size as the pasta. We enjoy eating this pasta with a spoon rather than a fork and everything same size helps. Salt the water when you boil the macaroni. It seasons the pasta and makes sure it won’t taste bland. Boil the macaroni and prepare and measure out the ingredients before you start making the sauce. This pasta comes together fast and preparation helps make sure that the texture of vegetables is retained. Storage - Store refrigerated for a day or two in a container with lid. This pasta taste amazing at room temperature. Take it out 30-40 minutes before you want to serve.
