Spaghetti! From this word alone, it blows like Italy. They are prepared all over the world, adding the most incredible sauces and spices. In the small town of Pontedassio in Italy, there is even a full-fledged spaghetti museum, which has 176 types of these pasta.
Creamy mushroom sauce combined with spaghetti will not leave anyone indifferent. This dish can be enjoyed both on any ordinary day and at a festive feast.
To prepare the dressing, you will need the following ingredients:
- spaghetti - 1 package (500 g);
- mushrooms (fresh or frozen champignons) - 300 g;
- sour cream 30% or thick cream - 250 ml;
- garlic - 3 cloves;
- onion - 1 pc. medium size;
- hard cheese - 50 g;
- butter for frying - 50 g;
- olive oil - 1 tablespoon;
- greens - parsley, dill, oregano, rosemary (to taste, you can do without them);
- salt;
- black pepper;
- chili pepper or ground red (optional).
First you need to prepare the sauce. Put a small amount of butter in a preheated pan. Finely chop the onion and fry until slightly golden brown, no more. Add finely chopped mushrooms. Just do not be too zealous with mushrooms, let them feel a little in the sauce (as an option, you can beat a little in a blender, in a chopper).
If the mushrooms are frozen, then before using them for a dish, you need to let them thaw a little.
After boiling the sauce, the fire should be slightly reduced and simmer until the excess liquid evaporates for 10-15 minutes.
For spicy lovers, at this stage, add ground red pepper or one crushed chili to taste. Add garlic, passed through a press or finely chopped (as you like). It turns out an incredibly fragrant composition. It is necessary to fry for another 2-3 minutes, and then pour in the required amount of sour cream or cream, season with a little salt and pepper. Then simmer for a couple of minutes and remove from the stove. The gravy is ready and waiting for its fate.
While the sauce is resting, you need to cook the spaghetti.
It is better to choose spaghetti from durum wheat, they will not boil over, and there will be more benefits from them.
Bring the water to a boil, throw in a tablespoon of salt. It is also recommended to pour in a tablespoon of olive oil so that the pasta does not stick together. Put the spaghetti in a bunch in the water and wait until they start to sink. Leave to cook.
During cooking, you can throw a sprig of rosemary or oregano, or both (if there are no fresh herbs at hand, dry herbs will do). Herbs will give a special subtle note of spaghetti, saturate with the deepest aroma. It should be cooked to the state of aldente (when the spaghetti has not been cooked a little more, but no longer stick to the teeth). As soon as the spaghetti has reached the desired condition, quickly discard them in a colander. After the water has drained, put the spaghetti in a preheated frying pan. Pour the cooked sauce over the pasta and mix well.
Grate the cheese on a medium grater. Parmesan is perfect for this recipe, but if there is no such luxury, then you can take any Dutch or Russian hard cheese. Put the spaghetti and sauce on a large platter, sprinkle with grated cheese and finely chopped herbs on top. You can serve the dish on the table. The admiration of the dish of relatives and friends is guaranteed.
