Penne Bombay

Prep Time
Cook Time
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


  • 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.


Chef Potpie

Wow, Teresa! This recipe is a keeper. We absolutely loved it. I made some minor adjustments to suit us, (doubled the curry paste and powder, added a teaspoon of sambal), and of course Hubs added a ton more sambal at the table! (; There was enough that we made a second meal the next night. Served along with naan and Thai cucumber salad it was so delicious. This recipe is going into my Best of 2021, and will be on regular rotation at our house! I can't wait to make this for my daughter; she will flip!

review by:
(25 Nov 2021)


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)