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- Ingredients
- Recipe
- spaghetti noodles500 g
- Pepperoni sausage7 unit(s)
- Bacon350 g
- Tomato sauce2 unit(s)
- Onion1/2 unit(s)
- Parsley to taste
- Oregano to taste
- Salt and Black Pepper to taste
- Sour cream1 unit(s)
- Bring the pasta water to a boil, season with salt. In the meantime prepare the mise en place.
- For the mise en place: Peel and chop the onion as you prefer, remove the gut and finely chop the sausage. Place each one in a bowl.
- When the water is boiling (well stirred), put the whole noodles in, without breaking. Mix occasionally to avoid sticking.
- When ready, reserve a cup of the cooking water. Immediately after, drain the pasta in a colander and wash to stop the cooking.
- Place the same pan that made the pasta over medium-low heat. When hot, add the bacon and fry it in its own fat. When the bacon releases its fat, add the onion. If the bacon is dry, add a little olive oil or oil. Saute until the onion is translucent.
- After that add the sausage. Stir occasionally. Notice the burn that is inside the pan. Drizzle with a little of the cooking water and scrape those burnt ones, it has a lot of flavor there. Let it fry well and the caramelized onion.
- When it is well fried, add the sauce and mix well. Season with oregano and black pepper. Try it and see if it needs salt. Let it cook to thicken a little. Stir occasionally.
- Mix the cream. Wash, dry and finely chop the parsley. Mix in the sauce. Let it boil.
- Mix the pasta and add to the sauce. Is ready.
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