Sunday, March 6, 2011
Spaghetti with Creamy Mushroom and Corned Beef Sauce
So many times we want to eat home-made spaghetti but don't have the complete ingredients to make some.
But what is so nice with this dish is its diversity. You can never go wrong with the sauce, you can have it tangy (Italian, marinara version), sweet (kiddie or Filipino version) and in this case, creamy. Why and how is it creamy? I put cream on the sauce.
Also, everything goes well with any kinds of sauce. I had tried a lot of experiments concerning this. I'd also used different types of pasta to only one kind of sauce.
It really is fun dishing out in my kitchen.
So I got a can of corned beef, brazilian type, 250 g of italian style spaghetti sauce, half a cup of sliced button mushroom and leftover cream from my fridge.
Sauted a clove of chopped garlic and a small onion and poured in the corned beef, the mushrooms and the sauce. Once simmered, put the cream , about 1/4 cup and season with salt and pepper. Serve with any cooked pasta. Top with Parmesan cheese and chopped fresh basil leaves.
We had this for a late afternoon snack!