Chicken Mince Pasta

Chicken Mince Pasta

Ingredients

Elbow Marconi 1 pack
Mince 2 pounds (chicken or lamb its up to your choice)
Onions 2 medium (coarsely chopped)
Tomato 2 medium(coarsely chopped)
Fresh garlic 1 tbs (heaped)
Fresh ginger i tbs (thinly sliced)
Red chili powder 1 tbsp
Crushed pepper 1 tsp
Salt 1 tbsp
Hot sauce 2 tbsp (heaped)
Crushed coriander 1 tbsp
Oregano 1/2 tsp
Oil 1/2 cup
Pasta sauce 1 cup
For Pasta Sauce
Oil 2 tbsp
Garlic 3 cloves (crushed)
Red chilies 1 tbsp (crushed)
Salt 1 tsp
Oregano 1 tsp
Onion 1 (chopped)
Sugar 1 tsp
Tomato puree or paste 1 cup
Ketchup 2 tbsp





Cooking Directions

First boil pasta as directed on the packet.

In a wok heat oil and add chopped garlic fry it until golden brown than add onion and fry it for 1 to 2 minutes.

Add mince and ginger and fry it until its water dried and mince look like light golden.

Than add tomato and all spices along hot sauce except oregano along 1/4 cup water and cook it on medium low heat until water dries out.

Add boiled pasta and mix it well and let it cook for 2 to 3 minutes on low heat and at the end put pasta sauce and mix it well and again let it cook for 2 more minutes on low heat.

Sprinkle oregano just one minute before to turn off the stove and serve warm.

For Pasta Sauce: Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chillies crushed, a little water, ketchup and tomato puree; let cook till thicken.