Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Curry-Spiced Penne with Charred Tomato Coulis and Crispy Couscous Crumble
A bold Italian-Modern Creative fusion that reimagines traditional pasta by layering aromatic curry spices with charred tomato sauce, topped with a crunchy couscous-chili crisp and creamy gratis cheese. This dish respects Italian pasta fundamentals while introducing unexpected spice complexity and textural contrasts inspired by contemporary cooking techniques.
50 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour4/10
Umami7/10
Spicy6/10
🥄 Texture
The dish contrasts silky, sauce-coated al dente penne with a crunchy, slightly charred couscous crumble and crumbly, creamy cheese on top. Overall mouthfeel is rich and cohesive with bursts of crisp texture from the toasted couscous.
👃 Aroma
Warm, toasty curry and toasted garlic/onion top notes mingle with smoky, charred tomato and a hint of sweet balsamic. The finished dish smells savory and complex with buttered couscous and bright herbaceous basil notes.
🍷 Pairs Well With
An off-dry Riesling or Gewürztraminer to balance spice and sweetness; alternatively a citrusy IPA or a cooling yogurt-based mango lassi.
🥗 Side Dishes
Cooling cucumber-yogurt raita or a simple green salad with lemon vinaigrette; roasted seasonal vegetables or warm flatbread (naan) to scoop up sauce and crumble.
Ingredients(16 items)
- 1400 grams pasta penne
- 2500 milliliters tomato sauce
- 3200 grams gratis cheese (crumbled)
- 4150 grams couscous (uncooked)
- 53 tablespoons curry spices (or curry powder blend)
- 62 tablespoons chili spices (or red chili flakes)
- 74 tablespoons olive oil (divided)
- 83 cloves garlic (minced)
- 91 medium onion (finely diced)
- 102 tablespoons butter
- 111 teaspoon salt
- 120.5 teaspoon black pepper
- 13250 milliliters vegetable broth
- 142 tablespoons honey
- 151 tablespoon balsamic vinegar
- 16Fresh basil leaves (for garnish, optional)
Nutrition Information(per serving)
625
Calories
18g
Protein
88g
Carbs
22g
Fat
Instructions
- 1
Begin by preparing the charred tomato coulis: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add diced onion and minced garlic, sauté for 3 minutes until fragrant.
- 2
Add 2 tablespoons of curry spices to the pan and toast for 1 minute, stirring constantly to bloom the spices. This releases their essential oils and deepens their flavor.
- 3
Pour in the tomato sauce and increase heat to medium-high. Allow the sauce to simmer for 8-10 minutes, stirring occasionally, until it darkens slightly and develops a deeper, more concentrated flavor. Add honey and balsamic vinegar, stir well.
- 4
While the sauce simmers, prepare the crispy couscous crumble: In a separate dry skillet over medium heat, toast the uncooked couscous for 3-4 minutes, stirring frequently, until it turns golden brown and becomes fragrant.
- 5
Add 250 milliliters of vegetable broth to the toasted couscous, bring to a boil, then reduce heat to low. Cover and cook for 8 minutes until couscous is tender and liquid is absorbed.
- 6
Fluff the couscous with a fork. Stir in 2 tablespoons of butter and 1.5 tablespoons of chili spices. Spread the couscous mixture on a baking sheet and toast in a 200°C (400°F) oven for 5-7 minutes until crispy and slightly charred. Set aside.
- 7
Meanwhile, bring a large pot of salted water to a rolling boil. Add pasta penne and cook according to package directions until al dente (typically 10-12 minutes). Reserve 1 cup of pasta water before draining.
- 8
Add the drained pasta directly to the charred tomato coulis. Toss well, adding reserved pasta water gradually (about 0.5 cup) to achieve a silky, cohesive sauce that coats each piece of pasta.
- 9
Divide the curry-tomato penne into serving bowls. Top each portion generously with the crispy couscous crumble and crumbled gratis cheese.
- 10
Drizzle with remaining olive oil, garnish with fresh basil if desired, and serve immediately while the couscous crumble is still warm and crunchy.
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