Trecce Pasta in Creamy Tomato Sauce with Mushrooms
Author: Serious Spice
Cuisine: Italian
Serves: 4
- 1 package trecce pasta
- 3 medium sized tomatoes
- ½ a cup of sliced mushrooms
- ⅓ cup of cream
- ½ an onion, diced
- 3 cloves of garlic, minced
- 1 small red chili, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 handful of basil
- grated parmesan for garnish
- 1 teaspoon red chili flakes
- Heat the oil and butter in a non-stick pan on medium heat.
- Once hot, add onion, garlic and red chili and let cook over medium-low until fragrant and the onions are translucent.
- Add the sliced mushrooms, raise the heat to medium, and let cook for 2-3 minutes.
- While the mushrooms are cooking, chop your tomatoes into quarters and add them to a food processor.
- Pulse until they've broken down into a sauce consistency and add them to the pan, raising the heat to medium-high.
- At this point add salt and pepper and once the tomato sauce has come to a boil add the cream and reduce to a simmer on medium-low.
- For the pasta, boil water in a pot, add salt and a drizzle of olive oil.
- Once the water is boiling add in your pasta for about 10-15 minutes or until "al dente".
- Strain the pasta when ready and add it to the sauce pan.
- At this point pick off a handful of basil leaves and stir them into the dish.
- Plate the pasta with grated parmesan, some red chili flakes and enjoy!
Recipe by at https://seriousspice.com/trecce-pasta-creamy-tomato-sauce/
3.5.3226