Pasta with cheese and mushrooms in tomato-sour cream sauce, Italian style

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Prepared by: Yulia Malchenko

01/28/2017 Cooking time: 45 min

A piece of Italy in your kitchen in just one hour. The famous pasta with mushrooms in tomato sauce is prepared quickly and turns out very tasty. You can take any mushrooms you like. Check out the easy recipe!

Description of preparation:

Most often, when mentioning Italian cuisine, many people have associations with pizza and pasta.
You can cook pasta in different ways: with seafood, with cheese, with mushrooms, with chicken, etc. There are a huge number of options for preparing this delicious and simple dish. The evolution of pasta preparation begins to change back in the 15th century, it was at that time that pasta gained popularity due to its long shelf life. When Europe learned what a fork was, long spaghetti became incredibly popular and various sauces and additives began to be prepared for it. Watch how to cook pasta with mushrooms in tomato sauce. Purpose: For lunch / For dinner Main ingredient: Mushrooms / Pasta Dish: Hot dishes / Pasta Geography of cuisine: Italian / European

Cooking secrets

Of course, you can speed up and make the cooking process easier, and buy the main ingredient - pasta - in the store. A variety of brands and different forms of pasta allow you to choose those that you like more or are more affordable at that moment.

Whatever the pasta is: in the form of spaghetti, butterflies, tubes or shells - in combination with minced meat and sauce, the result is a very tasty and visually attractive second course.

If you decide to cook everything yourself, then in order to get real Italian pasta, it is important to know several features of its preparation.

Italian pasta is made only from durum wheat flour. For real Italians, pasta with wild mushrooms is breakfast, lunch, and dinner. Salads and desserts are prepared from it. To avoid gaining excess weight, use wholemeal flour. In addition to flour, the traditional recipe includes water, salt and vegetable or olive oil. Those who love culinary experiments often add spices, cheese and other numerous additives that improve the taste of pasta. If it is lean pasta with mushrooms, you shouldn’t even add salt to the dough.

To get the perfect paste, it is important to knead the dough for it correctly. This takes quite a lot of time, so this is not an option for the lazy. The longer the dough is kneaded, the denser the paste will be and the better it will hold its shape.

It is equally important to cook any pasta correctly. For this you need a deep and wide pan. After boiling, the lid is always kept open and to prevent the paste from sticking and sticking to the walls of the container, it is stirred and cooked over low heat. You can also add 1 - 2 drops of vegetable oil.

If the pasta will be simmered or mixed with a liquid sauce after cooking, this is important to consider. The pasta should be slightly undercooked: after combining with the sauce, the liquid will absorb it and the pasta will be ready.

How to cook “Pasta with mushrooms in tomato sauce”

1. Italian pasta is an analogue of pasta, only it is made from durum wheat. First you need to boil the spaghetti until half cooked, drain in a colander and rinse.

2. Separately, fry the chopped ham with onions and mushrooms. If you have time, you can also cook wild mushrooms, but I didn’t experiment like that and always cooked from champignons.

3. Peel the tomatoes by first placing them in boiling water for a couple of minutes. Now we pass them through a meat grinder, grind them in a blender or grind them through a sieve, in any way convenient for you. After that, we send it to the frying pan along with the garlic.

4. Add a little water and simmer for about five minutes over low heat. You can add herbs if you wish, but pasta seasoning is a must.

5. Place the spaghetti on a dish and pour our tomato, mushroom and ham sauce on top. You can decorate with olives, as well as herbs, cheese and red pepper.

Compound:

• olive oil – 1 tbsp. l.
• garlic – 4 cloves.
• onion – 1 pc.
• tomatoes in their own juice (use whole tomatoes without juice) – 800 gr.
• basil – 2 tsp (dried)
• oregano – 2 tsp.
• salt and ground black pepper - to taste.
• butter – 1 tbsp. l.
• mushrooms – 120 gr.
• ham – 70 gr.
• shallots – 2 tbsp. l.
• heavy cream – 1 tbsp.
• nutmeg – 1/2 tsp.
• fettuccine pasta – 450 gr.

Sour cream sauce “Count’s whim”

Il Capriccio del Conte is what this sauce is called in Italy. And it is prepared on the basis of sour cream and dried mushrooms.

Ingredients:

• 200 g dried mushrooms;
• 3 tablespoons of fatty and thick sour cream;
• 3 tablespoons of full-fat mayonnaise;
• 1 garlic clove;
• 1 tablespoon cognac;
• Spices, salt and herbs are at your discretion.

Preparation:

Wash the mushrooms, pour a glass of boiling water and leave covered for five minutes. While the mushrooms are soaking in boiling water, chop the greens and finely chop the garlic. Then put the mushrooms (in the same water where they were soaked) on the fire and cook for about ten minutes. Next, drain the broth, dilute it with sour cream and mayonnaise and add pepper and salt to taste.

Place the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour in cognac, put on the fire and cover the frying pan with a lid. After seven minutes of simmering over low heat, our extraordinary mushrooms will be ready to become part of the sauce. Pour mushroom broth mixed with sour cream and mayonnaise over them and cook the sauce for about three more minutes.

Place the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of the “Count’s whim.”

Red sauces

How to prepare sauce with mushrooms and tomatoes for pasta, like in an elite restaurant? Tomatoes go great with pasta, but their sour taste can overpower the delicate taste of mushrooms. This means that you need to carefully observe the proportions of the ingredients or disguise the tomatoes. No, no one will apply camouflage paint on them, but there will still be some tricks:

1. Mushrooms are prepared in a frying pan.
2. The onions and carrots are brought to a golden color.
3. The tomatoes are peeled, sent to the vegetables, and stewed until pureed. Be sure to add sugar, fragrant vegetable oil, and basil to the dressing.
4. The flour is brought to a dark color and diluted with a few tablespoons of vegetable broth. It is prepared in a few minutes: put parsley root, part of the vegetable gravy, and bay leaf into boiling water.
5. The mixture should boil, become thick and saturated, the remaining vegetables, mushrooms, and herbs are sent there.

Red sauce is served hot with spaghetti, sprinkled with finely chopped shoots of young garlic, green onions, and dill. If you don’t have fresh tomatoes on hand, the same dressing option can be made with tomato paste, canned tomatoes or dried foods.

Representatives of the stronger sex will appreciate spaghetti with mushrooms and chicken with red sauce. Shredded poultry fillet is fried over high heat until a brown crust forms, seasoned with light mayonnaise, salt and pepper. Meanwhile, mushrooms and onions in a separate frying pan are transformed into an appetizing gravy and await their turn. Several skinless tomatoes are fried in vegetable oil, sugared, and turned into a delicate tomato mousse. Finely chopped garlic, basil, parsley, mayonnaise are added to the tomato mass and simmered for several minutes. Mix all the dressings, combine with mayonnaise, let it brew for several hours. The long cooking time will pay off in the end.

You can add a few tablespoons of alcohol to the mushrooms, the main thing is not to overdo it. The alcohol disappears under the influence of high temperatures, leaving in return a delicate spicy aftertaste. And also we should not forget about assorted mushrooms, because there are not only champignons or porcini mushrooms. Chanterelles, honey mushrooms, and milk mushrooms are perfect for spaghetti; all you have to do is choose the main sauce option.

How to make pasta sauce from tomato paste?

Serving tomato sauce with pasta has become a good tradition among Italians. It is also customary to season pasta with sauce in the Caucasus - matsoni with garlic without other additives. The dish with dressing turns out more aromatic and tasty.

Cooking time – 20 minutes.

Cooking time – 15 minutes.

Number of servings – 2.

Ingredients:

• Tomato paste – 100 gr.
• Milk – 100 gr.
• Cream – 100 gr.
• Flour – 1.5 tbsp.
• Spices - to taste.

Cooking process:

1. Sift a small amount of flour through a sieve with small holes (preferably 2-3 times). Place it in a frying pan (do not add oil). Place the container on the stove. Fry the flour in a dry frying pan.

2. When the flour turns a pleasant light brown color, begin to gradually add milk. At the same time, vigorously stir the ingredients with a spatula so that no lumps form.

3. Gradually pour cream into the thickened sauce and add tomato paste, constantly stirring the dressing.

4. When the sauce boils, simmer it, stirring, for 5 minutes. Add spices to the sauce. Mix the dressing and turn off the stove.

5. The pasta sauce is ready. All that remains is to place the pasta on plates and pour over them with the aromatic and tasty preparation.

Bon appetit!

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Secret recipe

To prepare a tasty and nutritious dish, you need to follow a traditional recipe. For 2 servings of pasta you need to take:

• 300 grams of ready-made but not boiled pasta;
• 200 grams of fresh meat or ready-made ground beef or chicken;
• 150 grams of fresh mushrooms;
• 1 onion;
• 3 tablespoons of tomato paste;
• greenery;
• salt, pepper, bay leaf, ground coriander, basil to taste.

When the pasta is ready or purchased in advance, you need to start cooking with minced meat and sauce.

Fry the prepared minced meat in a hot frying pan. To prevent the meat from seizing in large pieces, it must be stirred periodically. While the meat is cooking, peel the onion and cut into small cubes, fry in a separate frying pan.

If no spices were added during the preparation of minced meat, you need to add salt, pepper and other aromatic seasonings, mix the meat with onions fried until golden brown.

Finely chop the mushrooms and fry in a separate frying pan until the moisture evaporates and the mushrooms acquire a golden hue. They can also be added to the minced meat after the onions. You can cook mushrooms in a creamy sauce, then they will have a more delicate taste and the full aroma will be revealed.

The sauce is prepared separately. Concentrated tomato paste is diluted in a container with water in a one to one ratio until smooth and poured into the minced meat.

Cover the pan with a lid and simmer for 20 minutes until excess liquid has evaporated.

Boil the pasta in salted water until tender, drain in a colander. Then pour the pasta into the frying pan with the minced meat and stir. Let sit for 10 - 15 minutes to allow the chicken pasta to absorb the flavors and spices. Sprinkle with seasonings before serving and the pasta in tomato sauce is ready to eat.

And to give the dish an Italian touch, you can grate cheese on top. It is better to take hard varieties such as Parmesan.

Rules for preparing minced meat

The second significant ingredient of the dish is meat. Of course, for vegan cuisine it can be completely excluded from the composition: mushrooms can completely replace them. Pasta with champignons is an ideal option for a vegetarian. White meat chicken or beef goes best with pasta. Pork is too fatty for this dish, but leaner parts can be used. The most delicious option is pasta with turkey or rabbit.

It is better to prepare ground beef yourself: it will not only be fresh, but, importantly, no veins will get into it during the grinding process. You need to grind the minced meat in a meat grinder with the smallest attachment: during frying, it will still form lumps. The chicken takes less time to set than other meats, and the gravy is not as greasy.

To make the meat as tender as possible after frying, add a little milk or water to the minced meat. Afterwards he needs to stand and rest for about an hour.

At this stage, you can also add spices, and skip this step during the frying process. You should add salt and pepper when this is not enough in the tomato sauce, but it is important to taste the meat first so as not to oversalt.

Having prepared pasta with minced meat and mushrooms in tomato sauce according to the traditional recipe once, you can review the ingredients and add something of your own next time. Let's say, for example, replace tomatoes with sour cream or cook pasta with turkey in a creamy sauce.

Creamy mushroom sauce

A fairly satisfying and at the same time very tasty creamy sauce for spaghetti can be prepared from mushrooms and served with cheese. And if for these purposes you take not just cheese, but Italian Parmesan, the sauce will turn out especially tasty.

Ingredients:

• 300 g fresh champignons;
• 1 large onion;
• 1 dessert spoon (or heaped teaspoon) of wheat flour;
• Half a liter of heavy cream;
• Vegetable oil;
• 100 g parmesan or any hard aromatic cheese;
• Salt, pepper and spices.

Preparation:

Wash, dry, cut into slices and fry the mushrooms in a frying pan with vegetable oil. While the mushrooms are frying, chop one large onion, add it to the pan with the mushrooms (they are already half cooked by this time) and fry everything together until the onion is ready. Now lightly sprinkle the roast with flour, pour the cream into the pan and mix everything quickly and thoroughly. Then add salt to the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly.

Boil the spaghetti (according to the instructions on the package) and place it in the creamy sauce, mix and heat. Place the finished spaghetti on plates, sprinkle with grated cheese and serve.