Mix all these ingredients and cook with ¼ cup of water.
At the same time cook pasta in 3 cup of water adding ½ tsp salt and 1 tsp oil. It needs to cook only ¾ at this stage. Further cooking will be there later. Drain the pasta and save the water in which pasta is cooked.
For making pasta:
Pasta (penne) - 1 cup
Tomato - 1 (cut into big pieces removing the seeds)
Olive oil - 1 table spoon
Butter - ½ tsp
Wheat flour (Atta) - 1½ table spoon (you can add ½ tsp more if you want a really thick sauce)
Small shallots - 3 (sliced)
Garlic - 3 (minced)
Green chilli - 1 (cut into big pieces)
Coriander leaves - 1 plant (chopped)
Ground black pepper - ¼ tsp
Parmesan cheese (grated) - ½ cup (Here I've used only very little cheese. Cheese lover's can add up to a cup of cheese . :) )
Instructions
Add oil and butter to a heated pan and allow the butter to melt.
When the butter is melted add chopped garlic and shallots and fry till its soft and releases its aroma.
Now add the flour and stir and fry it has an appetizing aroma. Take your time doing this step. This actually defines how your pasta tastes.
Add in the cooked mutton and combine it well.
Slowly add the saved pasta water, ladle by ladle and make a roux, Which means a thickened sauce.
Add the cooked pasta, tomato pieces and coriander leaves.
Add pepper and salt. Be care full while adding salt since cheese also contains salt.
When everything is well combined switch off the fire and add cheese.
Serve immediately sprinkling some more cheese on top.
Recipe by Seemology at https://www.seemology.com/penne-in-minced-mutton/