Saturday, August 22, 2009

310. Wine-infused Macaroni

Pan Fried Macaroni -20 (Small)

Some time ago, I bought this pasta sauce at NTUC. It's creamy tomato sauce with chardonnay. Wine-infused. I wondered how would it taste with the chardonnay, having been made into ready-to-cook sauce and not added when preferred. So, I decided to use it for my pan fried macaroni. It's easy and what's better than your home cooked food?

My Recipe


1 cup of Macaroni
1 egg
2 tbsps of pasta sauce
2 cloves of garlic
1 clove of shallot
half cup of water
2 crabsticks (cut into shorter lengths)
1 chicken frank(sliced diagonally)
chopped coriander(add as you wish)
some parmesan cheese powder and chili flakes for seasoning.


1. Cook the macaroni in boiling water. Add a pinch of salt. Drain them in a strainer when cooked.

2. In a pan, add some oil. Sauteed the diced garlic and shallot. Add in the chicken frank and crabsticks. Stir-fry for a while.

3. Add in the pasta sauce and add the water. Mix well. Allow the sauce to come to a boil. You may wish to add a pinch of salt if you find the sauce not flavored enough.

4. Add in the cooked macaroni. Stir well.

5. When the sauce is about to dry up, crack the egg over the macaroni. Allow it to be cooked for some time before tossing the macaroni.

6. Add in the chopped coriander.

7. Serve on a plate. Topped it with parmasan cheese powder and chili flakes. Done!

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