Pasta

Savoury pasta

I like this one, although I struggle with the kids and mushrooms. There's no exact recipie, it's to taste...

1 packet chestnut mushrooms, chopped into really small cubes
1 large onion or 2 small ones, chopped small
streaky bacon, chopped small
olive oil
parmesan
white wine
cream or creme fraiche
handfull of sage
linguine or penne

Sweat the onions and bacon in the olive oil - don't be stingy with the oil - until the fat in the bacon is reducing and the onions become soft and translucent. Add the mushrooms and most of the sage then cook until they are reduced down - add a splosh of white wine to help the flavours amalgamate and a bit of water to stop it drying out - don't add too much wine otherwise it becomes acidic, the wine is just to help with the extracting the flavours.

Once the pasta is cooked add the parmesan and a little of the cream or creme fraiche to the mixture which should be hot enough to melt the parmesan. I then add a bit of finely chopped sage at the end to pep up the sage taste, although proper chefs always say sage needs cooking otherwise it over powers. I think bacon, mushrooms and parmesan are pretty powerful so can take it, and I like sage. Suppose ought to add...check the seasoning, but you need to taste throughout to make sure the wine is not too acidic and the sage the right strength

• 10
• 20
• 50
• < Prev
• 1
• 2
• 3
• 4
• 5
• 8
• Next >