Tuesday, November 10, 2015

Wheat Halwa

Wishing all my friends a Happy Diwali. Here is a delicious wheat halwa to sweeten your day! 

Recipe source:Rakskitchen
Whole wheat (Wheat berries) - 1/2 cup
Sugar - 1 & 1/2 cup
Cashew nut - 8
Ghee - 3/4 cup
Cardamom- few

Wash and soak the wheat berries overnight(or 8 hrs). Drain the water, grind it with 1/2 cup water till smooth. Strain it using a large metal strainer. Grind the remaining unground with another 1/2 cup water. Strain through a metal strainer.
Keep the collected milk from the ground wheat aside for 30 minutes undisturbed. Drain the excess water. Heat  a heavy bottom nonstick pan, add 1 tbsp of ghee and fry broken cashew nuts until golden brown and  set aside. Add 1/2 cup sugar and 1 tbsp of water to it. Continue heating in medium flame, keep stirring. Sugar will melt, and  turn golden. At this point you should put the flame to low. Make sure you stir all the time when the sugar syrup turns golden in color. Then add 1 cup water (it may splutter at this point so be careful). Stir well so that the caramelized sugar gets dissolved, it will take a few minutes.
Now add the remaining sugar and mix until it dissolves. Continue boiling until you get one string consistency.  Be careful not to miss the consistency, make sure you do it in medium flame otherwise you will get burfi instead of halwa. Add the drained wheat milk.
Keep mixing as you are pouring. The color will change as the milk gets cooked.
Now start adding ghee little by little, say one tbsp at a time and mix until the ghee gets mixed with the halwa  It will absorb (incorporate the ghee)  as you mix and stir for a minute and repeat the process.
At one stage, the ghee will not be absorbed anymore, it will remain as such. All this process should be done in medium heat stirring all the while.  When the whole halwa sticks to your laddle you are stirring with and rotates freely,  add  cashew nuts. Do not switch off now.The texture will be too soft like porridge. Keep stirring until you see whitish spots appear in the halwa. The whole halwa will start turning slightly pale and the ghee will start to ooze out. Mix in the cardamom powder.
Spread the halwa over a greased plate and let it cool down. Optionally you can cut it into pieces or spoon it as such to serving bowls.  

Wednesday, September 16, 2015

Triple -Layer White Cake With Orange Curd Filling And Frosting

This delicious cake is what I baked to celebrate our 15th wedding anniversary. This cake is refreshing and delicious. If you are an orange lover you are gonna love this.
3 cups Heavy whipping cream
1 tsp Orange extract
3/4 cup Powdered sugar
2 1/2 cups Orange curd I used store bought
Using both a chilled bowl and chilled beaters, beat the cream until frothy.
Add the icing sugar and extract gradually while beating.
Whip until light and a thick enough consistency to spread as an icing. Mix in 1/4 cup of orange curd to the whipped cream. If you want to stabilize the cream add 1 tsp of bloomed gelatin to it 
Use immediately.
2 3/4 cups cake flour
1 1/4 cups plus 2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
4 large egg yolks
6 tablespoons sour cream
1/2 cup plus 1 tablespoon whole milk
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
6 large egg whites

For cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl. Whisk oil and egg yolks in large bowl until well blended. Whisk in sour cream, then milk, orange peel, and vanilla. Whisk in dry ingredients in 3 additions. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, beating until whites are stiff but not dry; fold into batter in 4 additions. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Place 1 cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup curd over. Top with second cake layer, flat side down. Spread 1 cup curd over. Top with third cake layer, flat side down. Cover; refrigerate assembled cake.

Monday, August 24, 2015

Rustic Chocolate Cake

Recipe Adapted from: Food Network
This chocolate cake is sinfully moist and favorable and is easy to put together. Aishwarya  turned 14 today and she wanted a chocolate cake. As I was pretty busy today I made this chocolate cake which required very little effort. Don't be put off by its rustic look.
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
2 tablespoon heavy cream, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. I decorated the cake with some m&m's and dripped on some melted chocolate

Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the cream dissolved with coffee powder after slightly warming the cream and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.On low speed, add the chocolate to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Saturday, July 11, 2015

Cracked Wheat (Daliya) Khichdi

Here is a hearty and filling quick fix meal. This is a good alternative to the traditional rice Khichdi, if you are looking for a way to reduce the amount of rice and have more fiber in your diet. My family love this dish and this is my go to meal when I am pressed for time. Try this and I am sure this would be your go to meal in no time on busy days.
1 cup Broken wheat /Dalia
1/2 cup Red lentils (Masoor dhal) and 1/2 cup split moong dhal
2-3 green chillies, chopped
1 Onion ,chopped
1 Carrot , finely chopped
1/2 beans,finely chopped
1 cup Green peas
1 teaspoon cumin  seeds
1/2teaspoon  Asafoetida
4-5 curry leaves
2 tablespoon Tamarind pulp/1 big tomato
1/2 teaspoon Turmeric powder
Salt to taste
4 tablespoon clarified butter +1 tablespoon more
4 and 1/2 cups water or as required


Heat clarified butter in a pressure cooker , add Asafoetida and cumin seeds. Add curry leaves and onion sauté for a minute.
Add carrots,beans and green peas and sauté for another five minutes.
Add broken wheat and both  dhals  , mix well. Add  water and bring it to boil. Add turmeric powder, tamarind pulp/tomato and salt.
Cover the lid and cook till four whistles , open when all the steam is realesed by itself.
Drizzle with a tablespoon of clarified butter .Serve hot with curd /yogurt and pickle.

Saturday, July 4, 2015

Croissant Bread Pudding

I've been MIA since my last post. Wish I could say I had reasons and had been so busy, but the truth is, I am enjoying the summer lazing around! Yesterday I was reminding Aishwarya of the consequences of not blogging regularly. She too is a blogger and has two blogs to her credit. I noticed she has not paid much attention to one of them since she started a new one almost a year ago. As I was giving her my two cents, she asked me when my last post was and how frequently I updated. Kids these days! I am still in the process of teaching her not to question her wise mom when I am trying to tell her a thing or two! But  I am sure this concept is not going to work with my know- it-all daughter in a million years. So I thought I'd better practice what I preach, so I got up from my deep slumber and here I go with my new post! If you are curious to see what Aishwarya is blogging about, hop over here.
This croissant bread pudding is a wonderful make-ahead breakfast or a delicious make-ahead dessert. I tried it first when I had a lot of left-over croissants I had to use up. Now I buy croissants at times to just make this.
Recipe Source:Ina Garten
7 extra-large whole eggs
5 cups half-and-half/whole milk
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Monday, May 25, 2015

Strawberry Cheesecake Bites

If you are looking to satisfy your cheese cake yearnings with fewer calories this is the end of your search. This yummy delight was made for me by Aishwarya and Jai for Mother's Day.
Recipe source:The comfort of cooking
1 lb. fresh strawberries, rinsed and pat dry
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs, optional

Cut off the strawberry stems. Hollow out the strawberry and create a well for the cheese filling
 (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand.
Whip cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.

When ready to serve sprinkle graham cracker crumbs on top of each stuffed strawberry.

TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.

Sunday, May 17, 2015

Whole Wheat Banana Bread Waffles

This is the breakfast I woke up to on this Mothers' day courtesy to my very loving daughter and husband. Aishwarya even made a custom card for her Van Gogh loving mom. It was wonderful being pampered.

Recipe Source: Lauren's Latest
1 cup skim milk
1 egg, separated
1/2 teaspoon vanilla
3 tablespoons canola oil or melted butter
1 very ripe banana, mashed
1 1/4 cups white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped walnuts

walnuts, bananas and maple syrup (optional)

In large bowl, whisk together all dry ingredients. Make a well in the center and pour in milk, egg yolk, vanilla, oil and mashed banana. Stir together until just combined. Whip egg white until stiff peaks form. Gently fold whites into batter. Stir in walnuts. Pour a heaping 1/3 cup into hot, greased waffle maker and cook to your preference. Serve with fresh banana slices and maple syrup.

Sunday, April 26, 2015

Cashew Masala

Cashew masala is one of my favorite summer time curry. This is usually made with fresh raw cashew, since I can't get fresh raw cashew here this is the alternate method I use to get the same taste here in US
Raw Cashewnut (Split)-1 cup
Green Chilli-2
Turmeric powder-1/4  tsp
Chilli  powder-1/4 tsp
Corriender powder-1/2 tsp
Curry leaves-few
Coconut oil- 2 to 3 tbs
Coconut milk ( thick cream)-1/2 cup
Salt to taste
Pressure cook  cashewnut with the first 4 ingredients along with 2 cups water, a sprig of curry leaves and salt. Open the the cooker once pressure is released. Now remove the lid and cook till the gravy thickens. Add the coconut milk and cook till the gravy comes to a boil. We love the gravy to be thick so I let it thicken a bit more by letting it come to a rolling boil.  Mean while in a non stick pan fry the sliced shallots and remaining curry leaves with the coconut oil. Once the shallots are brown add this  along with the oil to the cashew masala and mix thoroughly. The Cashew masala can be had with rice, Chapathi, Appam or even with some bread.

Sunday, April 19, 2015

Flourless Peanut Butter Cookies

Here is a delicious and easy peanut butter cookie. This is so delicious no one would believe that its so easy to put together.
Recipe Source: Foodnetwork.com
1 cup peanut butter(with no added sugar)
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
1/8 to 1/4 tsp salt

Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla,salt and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10  to 12 minutes, switching the position of the sheets halfway through baking. Transfer the cookies once cool.

In case you love cookies not so sweet reduce the sugar and replace it with some crushed roasted peanuts.

Monday, April 13, 2015


It is Vishu in Kerala tomorrow. It is the celebration of New Year and it marks the Sun entering the Aries in the Zodiac.  There are a lot of regional variations of how it is celebrated in different parts of Kerala. Thrissur area where I come from, we typically have Vishukatta for breakfast, a sadya including payasam for lunch. The other highlights of the day, especially for kids is the Vishukani  and kayneettam in the morning. In my place we typically have the elders giving the younger ones money as kayneettam, wishing for a prosperous year. But what I  have heard from some of my friends from Southern Kerala is that along with the kayneettam, the kids are also given unniappam, which is also part of their Vishukkani. Hence an unniyappam recipe form me for this Vishu.

I had previously blogged another recipe for Unniyappam, but the ingredients of this are slightly different and the preparation time is a bit longer.
May this Vishu bring happiness your way.
Have a great Vishu.

Sona masoori rice-1 cup
All purpose flour-1/2 cup
Jaggery/Brown sugar -1/2 to 3/4 cup
Banana-1 ripe or 2 if its small in size
Coconut-1/2 cup grated
Sesame-1 tsp
Baking soda- 1/2tsp
Salt-a pinch
Ghee- for frying
Cardamom and dried ginger powder-1/2 to 3/4 tsp
Soak rice for 3 hours,grind to a fine paste with as little water, powdered jaggery(use good quality jaggery or brown sugar) and banana.Mix in the all purpose flour, the batter should be thick as an Idlli batter or cake batter.Keep this overnight or 6 to 8 hours for fermenting. After the fermenting add rest of the ingredients except ghee and mix well. Heat an unniyappam pan and add ghee to the indention  ( you can add a few drops of sesame oil first and top it with ghee if using a nonstick pan this will prevent sticking) fill it  with ghee only half way.Now pour the batter and cook at medium heat, at about 2 minutes turn the appam and cook the for another 2 minutes till unniyappam  turns golden brown all over. Remove them and have them to your hearts content.

Tuesday, April 7, 2015


Of  all the Kerala sadya dishes if you ask me to pick my favorite dish I need not think twice. It had been, it would be and it is Aviyal. This is the Thrissur version of the Aviyal recipe.  If you haven't tried this version try this for this Vishu and I am sure you will love it.
Green plantain-1
Drumstick-8 pieces
Long Beans-4
Cucumber( Vellarikka)-1/2 cup
Yam(chena)-1/2 cup
Snake gourd( Padavalanga)-1/4 cup
Turmeric Powder-1/2tsp
Chilli powder-1/2 tsp
Green chilly -4
Shallot-2 crushed
Curry Leaves-3 sprigs
Coconut Oil-4 tbsp
Curd/ GreekYogurt (sour)-1/4 cup
Salt-to taste
Cumin seeds(jeera)-1/2tsp (optional)
Grated Coconut -1 and 1/2 cups
Take a thick bottom kadai and add 2 tsp of coconut oil,curry leaves and all the vegetables along with salt,turmeric,crushed ginger, shallots and chilli powder.Mix every thing well ( or you can mix all the veggies along with salt chilli ,ginger,shallots and turmeric before adding to the kadai) ,now cook this closed till half done.In a food processor add grated coconut  and cumin seeds,pulse this 2 to 3 times so that you get the coconut crushed , add green chilli and yogurt and pulse one more time ( See that coconut mix is not fine we need it to be coarse. Add this to the half done vegetables you should cook without covering the kadai from this point on wards. Once vegetables  are 3/4th done  and dry  add more coconut oil and curry leaves.Give a quick stir and transfer to serving bowl.

Monday, March 30, 2015

Pana Cotta

Here is an easy peasy Pana Cotta recipe to sweeten your sweet cravings. As the days are getting warmer this is a perfect dessert for all the busy-bees who doesn't want to compromise on taste.

1  (3  oz)  package  strawberry  jello( or you can use plain gelatin and instead of water mix it with fruit juice of your choice
1/3  cup  heavy  cream
2/3  cup  plain  yogurt
3  tablespoons  sugar
1  teaspoon  unflavored  gelatin
1/4  teaspoon  clear  vanilla  extract

  Make  a  strawberry  jello  according  to  package  directions.  we  used  only half a  package.  Instead  of  2  cups,  I  made  1  cup  jello.  (Add  1/2  cup  boiling  water  to  1/2  package  gelatin  mix. Stir  2  minutes  or  until  dissolved,  stir  in  1/2  cup  cold  water.)   Fill  champagne  glasses  1/2  full  with  jello.  Refrigerate  for  2  hours  or  until  jello  is  set.
To make Panna cotta
Dissolve  1/2  teaspoon  unflavored  gelatin  in  3  teaspoons  water,  for  2  minutes  and  heat  in microwave  2  to  5  seconds.Heat  heavy  cream  and  sugar   on  low  heat  do not boil.  Add  warm gelatin  mixture  to  heavy  cream,  stir.
Stir  in  2/3  cup  yogurt  and  vanilla  extract,  mix  well  and  strain through a  fine  sieve.  let  cool.
Carefully  spoon  the  panna  cotta  over  strawberry  jello  in  each  glass. Refrigerate  glasses  until  panna  cotta  is  set,  for  about  1  hour  or  more.

Thursday, March 19, 2015


I had been so busy lately that I didn't find time to update the blog for the past few weeks. Here is sweet dish from my drafts, which is an ideal one for you if you have some excess milk that needs to be used up.

Whole Milk-4 cup
Sugar- 1/3 cup
Cashew nut-3 tbs
Cashew nut powder- 1 tbs
Almond Sliced-3tbs
Nutmeg powder-1/4 tsp
Cardamom-5 powdered
Saffron-1/2 tsp
Boil milk and when it starts to boil reduce the heat to low and add chopped or sliced cashew nuts and almonds along with saffron and nutmeg. Cook this at low heat stirring every other minute till the milk is reduced to one third. Once its reduced to one third of the original quantity add the powdered cashew along with sugar and cardamom. Stir well till well combined and cook for 3 more minutes. Refrigerate and have it cold.

Saturday, February 14, 2015

Dulce De Leche Cheesecake

Today being the Valentine's Day and the fifth blog anniversary of Sugar'N Spice, I present to you a special treat - the Dulce De Leche Cheesecake.
Dulce De Leche Cheesecake combines three delicious flavors - the saltiness and sourness of creamcheese and the sweetness of Dulce De Leche. Dulce De Leche is condensed milk made almost to a jam consistency. Dulce De Leche is commercially available under different brand names, but if you prefer to make your own from scratch, here is a recipe for that. In my recipe, I used a store bought can of Dulce De Leche.

2 1/4 cups finely crushed graham crackers
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
10 tablespoons unsalted, melted butter
3 (8 ounce) packages of cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup dulce de leche
2 teaspoons vanilla extract
2/3 cup dulce de leche
Preheat the oven to 350 degrees. Grease the bottom of a 9x13 inch metal baking dish. Mix graham crackers crumbs, butter, sugar and cinnamon in a medium bowl. Pour crumb mixture into the baking pan and press evenly onto the bottom of the pan. Bake for about 10 minutes, until crust is golden. Cool completely on a rack.
Blend cream cheese and sugar until smooth and creamy with a mixer or food processor. Add eggs, one at a time, blending well between additions. Add dulce de leche and vanilla and blend well. Spread the batter evenly over the cooled crust. Bake until the center is slightly jiggly and the edges are puffed and slightly cracked. Bake about 30 to 35 minutes. Mine were done in 32 minutes, so start checking your pan at about 30 minutes to be safe. Cool completely on a wire rack.
Heat duce de leche in a microwave safe bowl. Heat at about 10 second intervals until melted. Stir well,  Pour it or drizzle it  over the cooled cheesecake  Refrigerate until chilled, about 1 hour.

Sunday, January 11, 2015

Kalkandu Sadam/ Pongal /Rock Crystal Sugar Rice

I am always on the lookout for an excuse for make something sweet and this weekend as I was looking for one I realized Pongal/ Sankranti is this week. Having found a reason I went ahead and started this dish. Jai was in the shower when I started with the cooking and I wanted to finish the cooking before he was out of the shower as Jai always discourages me cooking desserts, the reason being it is  not good for health. So as I was in a hurry to finish the dish and accidentally put rock salt instead of rock sugar silly me :)
I had to start over and this time around I used rock sugar. To my surprise Jai when he came out of the shower didn't say anything and as soon as it was done asked me if he can have some and even asked for seconds. I think I have managed to convert him to be a sweet lover ;)

1 cup Basmati rice/ raw rice
1 cup Milk
2 cups Water
1 cup Kalkandu/ Rock crystal sugar + 1/8 cup
4 cardamoms
2 cloves
A pinch of piece of nutmeg powder
2 tbsp Ghee for frying nuts and raisins and an additional 2 tsp
1/4 cup Raisins
1/4 cup Cashew nuts
Cook the washed rice in a pressure cooker along with the milk and water for 5 minutes till the rice is well cooked. Mean while heat the ghee in a kadai and fry the raisins and Cashew nuts,till golden brown and set this aside
Powder  one  cup Kalkandu with cloves, nutmeg and cardamom,till fine. Add the Powder into the pressure cooker along with 2 tsp ghee and 1/8 cup kalkandu mix well with the rice, till kalkandu crystals are almost dissolved.
Mix the fried Cashew nuts and raisins with rice. Enjoy while still warm.

Sunday, January 4, 2015

Easy Roasted Red Pepper Pasta

As the name suggests this is an easy pasta dish that can be put together in no time. I had a couple of bottles of roasted red peppers that was using up my pantry space I was looking for a way to use them and that is when Jai told me about the delicious pasta with roasted red pepper sauce he had a few days back. In no time I found this recipe and we had this for dinner tonight. I am planning to store more roasted red peppers for when my family have an urge for more of this delicious dish.
Recipe source:The pioneer woman
12 ounces, weight Pasta Of Your Choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 to 5 cloves Garlic, Minced
1 to 2 tsp chilli paste optional
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
 Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
 Finely Minced Parsley

Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, chilli paste, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
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