Saturday, August 4, 2012

Shell Pasta with Sauce Claire from Switzerland

Ingredients for Pasta

Shell Pasta - 2 cups
Salt - 1 tsp

Method for Pasta
Take a heavy- bottom vessel and boil about 6 cups of water.
After the water boils, add Salt and mix well.
Add the Shell Pasta and get it fully cooked. It took me about 15 mins.
Drain the Pasta and keep it aside.
Keep the strained water to use later as a thickening agent for the pasta sauce.

Knorr-brand bouillons from Switzerland

Ingredients for Sauce

Unsalted Butter - 1 tbsp
Knorr Sauce Claire / Sauce Risteretta - 2 bouillons provided in one box, as shown in the pic - including the other sauce mix "Sauce de roti liee" in the pic only. Note - "Sauce de roti liee" is not used in this recipe.
Cream - 3/4 cup
Salt - as per taste
Pepper - 1/2 tsp
Canola oil - 1/2 tsp - just a drizzle

Method for Sauce

Heat Canola oil.
Add Butter - the Canola oil prevents the butter from burning.
Add the Knorr Sauce Claire - both the buillions available in this box and mix well in Medium heat.
Add the cream and about 1/2 cup of water. Mix well to make a smooth sauce.
Add the boiled Shell Pasta and fold them in the sauce.
Simmer for about 5-10 mins.
Add the chopped red bell peppers and mix it. I like my Peppers to be crunchy - depending on how you like your's, cook them longer or lesser.
Just before serving, I simmer the pasta covered and warm it.

It goes great with Baked Potatoes and a nice warm bread.


Vanamala Hebbar said...


Vijayalakshmi Dharmaraj said...

hi first time here... you are having such a nice space, happy to follow you... if u have time plz visit my space...

Vimitha Anand said...

Thats a creamy pasta variety