You will savour every bite of this tangy and spicy spaghetti recipe with minced chicken and some crunchy summer vegetables covered in a decadent cheesy red sauce. Well, this might not be the exact recipe of a red sauce pasta, but I tried to make it in a little different way. In this version, I added multiple ingredients that made this dish a perfect triumvirate of flavours. Enjoy this joyful jumble of tangy, creamy, and spicy Spaghetti Pasta to pep up your next weekend meal. The vegetarians can add mushrooms instead of chicken and relish the veg version of it.

Ingredients:

Spaghetti pasta: for 4 servings

Minced chicken: 200 gms (marinate with a pinch of salt and pepper)

Tomato: 3-4 (boiled) 

Zucchini: 100 gms (diced)

Bell pepper: 100 gms (diced)

Onion: 1 (chopped)

Garlic: 8-10 cloves (chopped)

Pickled green olive: 5-6 (chopped)

Pizza/pasta sauce: 1 tablespoon

Black pepper powder: 1 teaspoon

Red chilli flakes: 1 teaspoon

Dry basil: 1 teaspoon

Dry oregano: 1 teaspoon

Fresh parsley: 1 cup (chopped)

Grated cheese: 1 cup 

Salt: as per taste

Butter/ Olive oil: 2 tablespoons

Preparation: Half an hour to 45 minutes, serves 4 persons.

Step 1: Boil the tomatoes for 10-15 minutes and peel the skin. Make a puree and keep it aside.

Step 2: Boil the spaghetti pasta as per the instructions provided on the packet. It will take around 8-10 minutes. Once boiled wash it in running water, strain the water, and keep it aside. Drizzle a few drops of oil over it to avoid sticking.

Step 3: Heat a pan and add olive oil or butter. Once the oil is hot enough add the minced chicken and saute for about 2-3 minutes in medium flame. Occasionally keep breaking the chicken with a spatula. Add the chopped garlic and onion after some time and saute for a minute.

Add the vegetables, chilli flakes, black pepper, and salt as per taste. Stir it for a minute and add pizza/pasta sauce along with the chopped pickled olives. Stir it and cover for 2-3 minutes to let the vegetables become a little tender. Make sure the vegetables are not overcooked.

After 2-3 minutes add the tomato puree for the red sauce. Add dried spices (basil & oregano), mix it well and cover it for another 5-8 minutes. If required add half a cup of water.

After 5-8 minutes add grated cheese and fresh parsley, stir it for a couple of more minutes and finally add the boiled spaghetti pasta into it and mix it well.

Garnish with some more fresh parsley, grated cheese, and serve hot.