Pasta is one of the favourite dishes of millions of people, not only in Italy but all over the world. There are infinite ways to prepare it accompanied by an exquisite sauce, sauce that according to the region where we are we will give it the local touch. This recipe uses fussilli.
In this recipe, we will share the preparation of Pasta Casalinga with Thermomix.
350 grams of pasta of your choice (Spaghetti, penne, rigatone, fussilli...), cooked al dente.
250 grams of fresh sausage or sausage (cut in pieces of about 2 cm)
250 grams of mushrooms
50 grams of pine nuts
50 grams of olive oil
350 grams of cooking cream
50 grams grated Parmesan cheese
100 grams tomato sauce Finely chopped fresh basil Salt and pepper to taste
Crush the pine nuts in the thermomix, set aside, program 5 seconds / Speed 5.
Then, add the mushrooms to the thermomix glass also to chop them, program. 5 seconds / Speed 5
Once the mushrooms are finely chopped, add the oil and fry, program. 7 minutes/ Temperature 100°C/ Speed 1
Now carefully place the butterfly on the blades of the thermomix mixing bowl, add the sausage or sausage and program. 10 minutes/ Temperature 100°C/ Speed spoon/ Reverse rotation.
Check the sausage is cooked, if it needs a little more time, program. 5 minutes/ Temperature 100°C/ Spoon speed/ Reverse rotation.
Once the sausage is cooked, add the chopped pine nuts to the preparation, to toast them a little, programme. 1 minutes/ Temperature 100°C/ Spoon speed/ Reverse rotation.
Immediately add the cooking cream and the tomato sauce, program 5 minutes/ Temp. 100°C/ Spoon speed/ Reverse rotation.
If you notice that the sauce is a little thick, you can add a little milk. Then add the salt, not too much and pepper to taste, the finely chopped basil and finally the Parmesan cheese, a little and then adjust the salt level, program. 5 minutes/ Temperature 100°C/ Speed spoon/ Reverse rotation.
Try to cook the pasta at the same time as the sauce is being prepared in the thermomix, so that both are cooked at the same time and the result is ideal. The pasta should be al dente, as the Italians always advise us to do.
Once the Casalinga sauce is ready, add it to a casserole and add the pasta al dente. Stir little by little until well mixed.
Serve to each diner as desired and garnish with a little more grated Parmesan cheese (or sliced if preferred) and sprinkle with a little more finely chopped basil. This is another delicious way to present a tasty pasta with Casalinga Sauce.
I hope you enjoy it, feel free to leave us your comments and see you next time!