Spicy Bow-tie Pasta ( Farfalle Pasta ) With Shrimp, Veggies and a Modified White Sauce

Pasta - the first thing that comes in my mind from this word is that my husband can cook the world's best Pasta.. If we are at home on Friday night, our favorite pass time is to cook Pasta with light music and drinks....Although Pasta can be ready in minutes, but we take it as a project - making and frying meat balls with minced chicken, chopping different kinds of veggies, preparing the Pasta Sauce and a side dish...doesn't it sound like a Pasta Project :)  my husband is the chief chef and I am his assistant. He loves to cook the pure Italian Pasta with the pure Italian taste. Whatever versions of Pasta I can cook, I have learnt from him. Although I love all the Pasta dishes made by him, but sometimes I do add some variations to my cooking style of Pasta. YES! the Spicy Indianized Version!! My hubby dear likes it a lot and luckily I got appreciation from two of my very dear friends,  Hema and Rakshith, on this Indian version of Pasta. They liked it a lot and I am uploading this recipe in my blog specially for them.....

This dish takes about 30 minutes to prepare. I made a very light tomato sauce with Hunts diced tomatoes and loaded the dish with fresh Shrimp, lots of Veggies, Red and Green Chili and the authentic White Sauce. Just perfect with the crunchy Green Bell Pepper. This would be a great cold pasta salad dish as well! It’s just SO fresh tasting!! Give it a go.
Here’s how I made the Indian Version of lovely Bow Tie Pasta:

  • 1 lb/1 Pack Bow-Tie or Farfalle Pasta
  • 1.2 lb Shrimp, cooked,  peeled and deveined
  • 2 large Red Onions, coarsely chopped
  • 1 large Tomato, finely chopped
  • 1 medium Green Bell Pepper, long thin slices
  • 2 Carrots, long thin slices 
  • 5-6 large cloves of garlic, minced
  • 4-5 small Hot Green Chilis 
  • 6 tablespoons unsalted butter
  • 4-5 tablespoons Extra Virgin Olive Oil
  • 2-3 teaspoon Red Chili Powder ( less or more ) / Red Chili Flakes
  • 2 tablespoon All Purpose Flour
  • 2 tablespoons Corn Flour
  • 1/2 cup Milk
  • 1/2 cup Shredded Cheese ( I always prefer Plain Mozzarella)
  • Salt to taste
  • To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly.
  • For a pound (16 ounces) of pasta, fill a pot that holds at least 5 or 6 quarts of water and set it to boil. (Covering the pot of cold water with a lid will help bring the water to a boil faster.)
  • When the water comes to a boil, add 1 full tablespoon of salt. (Do not add your salt until the water has come to a full boil. There are two reasons for this: First, unsalted water has a lower boiling point than salted water, so it will come to a boil a few seconds faster. Second and more important, salt dissolves faster in hot water. Undissolved salt crystals in cold water can mar the surface of your stainless-steel pots with small white dots or pits.)
  • When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces.
  • At this time I  prefer to add 2 tablespoons of Extra Virgin Olive Oil and 4-5 slitted small Green Chilis for my Indian Spicy Version of Pasta. 
  • Stir occasionally to keep the pasta pieces from sticking to each other or the pot. 
  • *IMP*Do not overcook the Pasta, as in this recipe the pasta will be cooked twice (boiled first and then combined with other ingredients and cooked in the skillet)
  • Drain immediately into a large colander standing in the sink, reserving 1/4 cup of pasta water, and then pick up the colander with its contents and shake it well to remove excess water. Add a few more drops of oil while shaking. 
  • Keep Aside
  • In the meanwhile, wash shrimp (if necessary), and sprinkle on some salt and freshly ground black pepper. Leave aside.
  • While the pasta is cooking, melt 4 tablespoons of Butter with 1 tablespoon of Extra Virgin olive Oil in the large non-stick skillet over medium-high heat. Add half of the chopped Onions and saute until tender. Add the remaining Onions and more than half of the minced Garlic (Save a little for the white sauce). Saute for 1 minute.
  • Add the seasoned Shrimps. Saute for five minutes over medium heat, tossing the Shrimp every minute or so, until they are firm and opaque inside.
  • Add the sliced Carrots and Bell Peppers. Cook the veggies for two minutes over medium-high heat. 
  • Add 1 teaspoon Red Chili powder with a few drops of pasta-drain water. Cover and cook for 5 minutes.
  • Add chopped Tomatoes. Cook on high for 2 minutes.
  • Add 2-3 tablespoons of pasta-drain water with 1/2 teaspoon Salt, cover and leave the veggies to completely cook for 4-5 minutes. { The veggies should not be overcooked }.
  • Add the boiled Pasta-with green chilis, to the above veggies mixture and toss to combine thoroughly. Cover & make the heat to extreme low.
  • Next for the white sauce - 
    • Melt 2 tablespoon butter in a medium nonstick skillet over medium heat. Wait until it begins to brown lightly.
    • Stir in the dried Red Chili Flakes and the remaining Garlic, and continue to saute for another 30 seconds. 
    • Blend 2 tablespoons of both All-Purpose Flour and the Corn Flour into the melted butter. 
    • Add a pinch of salt.
    • Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
    • Slowly add 1 cup of Milk, stir well and cook, stirring constantly, on very low heat for about 2 minutes or till the sauce is thick enough to coat the spoon.
    • Add the Cheese at this stage and allow it to melt.
    • It will start thickening at this stage ( You may add the reserved pasta water to loosen the sauce if required )
  • Add above sauce to the Pasta, mix well and serve immediately.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.



  1. Yummy, inviting pasta!!!
    Prathima Rao
    Prats Corner

  2. All time favorite in our house,pasta as anyform we just love it..

  3. I am new here.....saw your recipes,all are fabulous...great job.

  4. Congratulations, your recipe is selected to get published in the DNS magazine, check it our here www.dinenshare.com

  5. This picture looks yummy. I am so hungry because of your recipe


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