Dinner – Dec. 10, 2010

What Rob made me for dinner today: simple and yummy.

 

 

 

 

 

 

 

 

 

His choice of thin spaghetti was spot-on. That brings me to the tip of the day: when making pasta dishes, try to choose pasta shapes that complement your sauce.

Generally speaking, the rules for spaghetti are pretty basic. Thicker pasta shapes like fettucini work with thicker sauces. Thinner pasta like thin spaghetti or angel hair pasta work best with thinner, lighter sauces. If you want to get more specific with pasta/sauce combinations, you can apply this to more complicated shapes as well. For example, the ridges in pasta like penne rigati hold sauces and flavors well, while the nooks and crannies in rotelle (wheel shaped pasta) and rotini (spiral pasta) are made for catching bits of vegetable or meat in chunky sauces.

 

Ingredients:

Thin spaghetti
2 sausage links
1 onion
Half a pack of button mushrooms
1 tomato
4 tbs tomato paste
Handful of cilantro

Directions:

1. Make the pasta according to instructions
2. Slice sausage links into bite-sized discs. Sauté in a skillet on medium heat until fat is rendered, then add chopped onions. Stir constantly until onions are softened and transparent, then add sliced mushrooms, chopped tomato. Cover for 3 minutes.
3. By now the onions, mushrooms, and tomato have released their juices and made the mixture quite watery. Uncover and add the tomato paste and handful of chopped cilantro. Season with black pepper and garlic salt. Mix with pasta and enjoy!

 

 

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