Rainbow Pasta Recipe

Rainbow Pasta

by Chefs Classics

Color us excited but don't you just love it when food not only tastes good but also looks appetizing? Try your hand at our recipe for Rainbow Pasta. Cooking can be more exciting with unusual ingredients.

 

• ½ kilo colored pasta
• ½ kilo ground beef
• 1 medium pack of spaghetti sauce
• 1 small can button mushroom, cut into half
• 1 small red bell pepper
• 1 small green bell pepper
• 1 small yellow bell pepper
• ¼ cup basil leaves, chiffonade
• ¼ cup corn kernel
• ¼ cup cherry tomatoes
• ½ bar of cheese, grated
• 1 tsp oregano powder (optional)
• 10 pcs black or green olives
• 4 cloves of garlic, minced
• 2 red onions, minced
• 1 can liver spread
• Dash of chili flakes
• Salt and pepper to taste
• 3 to 5 tbsp cooking oil

1. In a Chef’s Classics Ashley stock pot, boil salted water. Cook the colored pasta and set aside.

2. Sauté onion, garlic, beef, oregano and liver spread in the Ashley sauce pan. Cook for 5 minutes in medium heat.

3. Add the bell pepper, corn kernel, button mushroom, olives, cherry tomatoes and spaghetti sauce.

4. Add 1 to 2 cups water if needed. Simmer for about 8 to 10 minutes. Once cooked, add the grated cheese, basil leaves and chili flakes. Season it with salt and pepper to taste.

5. Mix in the cooked pasta with the spaghetti sauce. Serve it with garlic bread if available.