Boil the Pasta (penne or fusilli) in plenty of Water (for boiling) with Salt (for boiling) until 85–90% cooked. Drain and set aside.
Heat Oil (or butter, for cooking) in a pan, add Clove, Kashmiri Red Chilli Powder (or whole Kashmiri chillies if using), sliced Onion (sliced), Garlic Clove, roughly chopped Tomato (roughly chopped), Cashew, a pinch of Salt (to taste), and Butter. Cook on low flame, stirring occasionally, until the tomatoes break down and the mixture becomes completely mushy.
Allow the mixture to cool slightly, then blend it into a smooth puree.
Heat a little more Oil (or butter, for cooking) or Butter in a kadai or skillet, add a little extra Kashmiri Red Chilli Powder and Oregano (or mixed Italian herbs), then pour in the prepared tomato-cashew puree. Cook the sauce for 2–3 minutes, stirring so it thickens slightly.
Stir in Tomato Ketchup and Fresh Cream, then add the boiled Pasta (penne or fusilli). Toss everything together over low heat until the pasta is well coated and heated through.
Garnish with Fresh Coriander (chopped) and serve hot.
