Pasta became my favourite dish after I moved to England. I loved trying out traditional Italian versions of pasta as well as Indianized versions of it. Creamy Peppercorn Pasta is rich in cream with peppercorns. It is very simple to prepare with out adding any cheese (something I would love to ignore most of the time 🙂 ).

• Pasta – Conchigliette type 1 1/2 cup (uncooked) – Any variety can be used
• Salt – to taste
• Peppercorns – 2 tbsp
• Cream – 1 cup
• Olive oil – 1 tbsp
• Corn flour – 1 tbsp
• Milk – 1 cup

Corn flour Mix: Add a tbsp of corn flour to one cup of milk and mix well.

1. Cook the pasta adding a pinch of salt, strain it and keep aside.
2. Heat oil in a wok and add peppercorns and stir fry for 30 seconds on simmer.
3. Add corn flour mix and sauté to form a paste.
4. Sprinkle salt and pour cream to it and boil for 5 minutes.
5. Add strained pasta to it and place a lid on it and let it cook for few minutes. Stir occasionally.
6. Peppercorn pasta is ready to serve.

Notes:

You can use coarse Pepper powder instead of Peppercorns.