Red and White sauce pasta

Ingredients

Pasta, 250 g 
Olive oil, 3 tbs + 1 tbs
Ripe red tomatoes, 150 g (2 nos.)
Kashmiri whole chili, 1 no.
Garlic (finely chopped), 1 tbs
Onion (finely chopped), 1 no. (small)
Carrot (chopped), ½ piece or 75 g
Green bell pepper (diced), 1 no. 
Kashmiri Chili flakes, ½ tsp
Pepper powder, 1 tsp
Sugar, ½ tsp
Tomato ketchup, 1 tbs
Butter, 2 tbs
Plain flour, 2 tbs
Milk, 1 cup + 1 tbs
Oregano spice, 1 tsp
Basil spice, 1 tsp -or- Fresh basil leaves, a handful
Parmesan, to garnish
Salt, to taste

Preparation:

Boil the required amount of water with a little salt in a dish. Add pasta with 1 tbs of oil, and cook until soft, as per instructions on the packet. 
Strain the hot water and rinse with cold water to avoid sticking.
Meanwhile boil the tomatoes and whole chili in hot water for five minutes, until tomatoes turn soft.
Remove from flame and immerse in cold water. Once it’s cooled, peel the skin off and grind along with red chili into a fine paste and set aside. Pulse a little water in the grinder and add to the puree, to avoid wastage. 
Heat 3 tbs of oil in a thick bottomed pan and add garlic. Sauté for one minute on low flame till aromatic. 
Add onion and sauté until it turns translucent.
Add carrot and sauté until soft (for approximately two minutes) on medium flame.

Add bell pepper and sauté for two minutes.
Add tomato puree, pepper, chili flakes, sugar and tomato ketchup; mix and boil for five minutes on low flame. Be careful not to burn. Check salt.
In another saucepan, heat butter and add plain flour. Stir continuously to avoid lump and add 1 tbs milk if required.
Add milk and stir continuously until it boils.
Add the white sauce to the red sauce and boil for a minute to combine, on low flame.
Add pasta and mix gently to coat the sauce. Add oregano and basil, mix well.
Remove from flame and sprinkle parmesan cheese.
Serve hot. Enjoy! Please comment and share 😊