Penne a la Tikka Masala

  • Time
    30 mins
  • Servings
  • Nutrition
    1000 Per Serving

Who says you have to pick between Italian and Indian. This is our favorite mash up. Penne Alla Vodka meets Tikka Masala. While both sauces are tomato and cream based, the punch of Tikka Masala comes from the additional of spices like coriander, cumin, garam masala, turmeric powders. Dried fenugreek leaves add that another level of flavor at the end and the creamy mozzarella ties it all together. Served with a side of curry roasted broccoli this meal is sure to be your new favorite.

Kitchen Tools

  • Large Pot
  • Large Pan
  • Mixing Bowl
  • Oven Safe Tray/Pan
  • Oil, Butter, or Ghee
  • Salt



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Preheat oven to 400 degrees. Bring a large pot filled with water to a rapid boil. Add 2 tablespoons of salt and the penne into the pot. Cook pasta for 7-8 minutes until al dente (it should be soft enough to chew easily but still have a slight bite for texture). Drain and reserve.

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Meanwhile in a large pan over medium high heat add 1 tablespoon of ghee,butter or oil. Carefully stir in crushed tomatoes and the ginger garlic paste. Cook for 5 minutes, stirring often until sauce thickens and raw smell of the ginger garlic paste cooks off.

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Stir in the tikka masala and chili powders into the tomatoes. Add salt to taste and cook down for an additional 8-10 minutes until sauce is thick and dark red.

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While sauce and pasta cook, wash and drain the broccoli. Cut into bite size florets. Toss the broccoli with 1 tablespoon of oil, the curry powder and salt to taste. Spread broccoli on an oven-proof pan or sheet tray and roast for 10 minutes until broccoli is slightly charred.

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After the sauce thickens, stir in the half and half and reduce heat to a gentle simmer. Simmer for 3-4 minutes and then stir in the dried fenugreek leaves. Optional: you can also blend this sauce after this step for a smooth velvety consistency.

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When the pasta is cooked, toss it in the sauce. Allow the pasta to cook in the sauce for an additional couple of minutes to absorb flavors. Garnish the top of the pasta with the shredded mozzarella. Remove from heat and serve with roasted broccoli.

Tips from Chef's