Tuesday, August 18, 2015

Tangy, Spicy and Cheesy Chifferi Rigati Delmonte Pasta


Heya Friends,

Ahaa! pasta is something which my family loves a lot. But when it comes to pure Italian pasta my hubby never wish to eat. Thus I love to experiment with pasta.

This time I tried chifferi rigati pasta and I named my dish as tangy, spicy and cheesy chifferi rigati Delmonte pasta. Chifferi actually belongs to short and dry fantasy shaped pasta family and these pasta are tubolar and elbow – bent in shape. 

My hubby - Swapnil was happy to see delicious orange color pasta for dinner. And yes I received a lot of compliments from Swapnil. I was very happy that he loved new twist in pasta and he told pasta was really good. You know friends, I cooked this pasta with lots of love and only thing was in my mind was to make this chifferi rigati pasta as a best I had ever made so that my hubby and my family will love today’s dinner. Yes, I succeeded! 

As my hubby loves bit spicy food so I made this pasta a bit spicy. Read below and do try this tangy, spicy and cheesy chifferi rigati Delmonte pasta. This pasta is specially targeted to Indian readers who love to cook and eat spicy food. 

Serving: 4

Preparation time: 20 minutes

Cooking time: 45 minutes


Aluminum deep cooking pot (kadai) – 1 big
Stainless steel skimmer – 1
Steel or plastic colander– 1
Pressure cooker – 1 small
Chopping board – 1
Knife – 1
Bone china plate – 1 for serving.



Delmonte chifferi rigati pasta – ½ packet
Delmonte olive oil – 2 to 3 big tablespoon
Delmonte pizza and pasta sauce – 4 tablespoon
Onion and tomato paste – 2 onions and 2 tomatoes
Capsicum – 2 to 3 chopped
Sweet corn – 1 cup boiled
Fresh cream – 4 tablespoon
Tomato sauce – 8 tablespoon
Green chili sauce – 6 tablespoon
Spread cheese – 200 gram
Oregano – 1 tablespoon
Salt – to taste
Red pepper sauce – to taste
Water – 1 cup


Nachos or Bingo Mad Angle
Coriander or mint leaf


Boil Delmonte chifferi rigati pasta for 10 to 12 minutes in a 1 ½ liters of water and add 1 table salt and 1 tablespoon olive oil. Drain this water by spreading the boiled pasta on a colander. Separately boil sweet corn in a pressure cooker. Under tap water wash boiled pasta nicely so that extra starch will be removed and let pasta to cool down.


In a deep cooking pot, add Delmonte olive oil and fry onion and tomato paste nicely in a medium flame till paste leave oil. Once paste turn light brown add capsicum and boiled sweet corn and for 5 minutes cook them nicely so that capsicum is half cooked and it mix well with paste.



Now add the Delmonte pizza and pasta sauce and stir well. 

Followed by this add tomato sauce, green chili sauce. Once every ingredient blends well and you can see bubbles in a mixture add fresh cream and cheese spread. Mix them properly.

Now add salt as per your taste and add cup of water and let it boil for 2 minutes.

Finally add the boiled Delmonte chifferi rigati pasta and mix them nicely. Cook pasta for 5 minutes.


Now pasta is ready to serve.

I used Bingo mad angles and coriander for decoration. Finally sprinkle some oregano on pasta. 

My favorite pasta tastes more delicious with a glass of soft Drinks.


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