Penne Bombay

3
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is out of the 2004 edition of KCTS Chef's cookbook. It was sent in by Antonio Mauro the executive chef from Anton's Pasta Bar in Burnaby BC. The original recipe called for 20 oz of pasta for 2 servings. No wonder the portions are so big at restaurants. I changed it to 8 oz and decreased the half-half also to 8 oz. it was 18 oz."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (408.4 g)
  • Calories 899.4
  • Total Fat - 33.2 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 95.8 mg
  • Sodium - 1154.6 mg
  • Total Carbohydrate - 118.1 g
  • Dietary Fiber - 14.3 g
  • Sugars - 2.2 g
  • Protein - 31.2 g
  • Calcium - 713.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.4 mg

Step 1

Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.

Step 2

When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.

Step 3

Season with salt and pepper.

Step 4

Bring to a simmer and blend in cheese. Add penne and garnish with parsley.

Tips & Variations


No special items needed.

Related

Mikekey

10 stars for taste and ease of making. Thanks for posting this KCTS recipe with the adjustments. We loved it and will be having it again. I am going to add some red chili flakes next time for a bit of heat.

review by:
(8 Jan 2016)