Fusilli in Neapolitan sauce
Preparing pasta sauce from scratch quite tiresome thus it is not a surprise that most people opted for more convenience Prego that comes in all variety of sauce. Besides, it is readily available in most of the supermarket. However, giving enough time and with more effort, maybe instead of Prego, custom made sauce will be great because ingredients can be modified suit one's preferences. Such example is my Neapolitan pasta sauce.
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Served with meatball
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Ingredients (4-5 serving)
- 1 cup tomato puree
- 10-15 button mushroom (sliced)
- 10-15 Shitake (sliced)
- 4-5 clove of garlic (finely chopped)
- 4 big onion (diced)
- 1 tablespoon black pepper (crushed)
- 3 tablespoon cooking oil
- 1/4 cup of water
- salt and seasoning accordingly
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Fusilli al dente, cook but still give resistance to bite
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Methods
- Heat cooking oil in a frying pan and saute diced onion and garlic until the onions is translucent.
- Add tomato puree, sliced mushrooms and black pepper. Stir and allow to simmer for five to ten minutes. Add salt and seasoning accordingly.
- Add water and reduce according to your preferences. If herbs to be added, it should be added and stirred into the sauce shortly before turning the heat off.
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I like to put generous amount of sauce onto my pasta
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As what I have said, the ingredients for the sauce can be modified according to own preferences. If meat/ mince is added as part of the ingredient, then it is a Bolognese sauce. Bon appetite...
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