Pasta of all kinds and forms is an honored guest at our feast.
Gravy and sauces are practically suitable for them, but cream-based sauce is rightfully recognized as one of the most tender.
Such sauces allow a small number of seasonings and even very sharp recipes.
The advantages of creamy sauces are density and versatility.
Spaghetti in a creamy sauce - the basic principles of preparation
• Properly selected, high-quality spaghetti, this is the main and, perhaps, the main step to preparing the perfect dish.
• High-quality pasta is easy to distinguish from others not only by the inscription "made from durum wheat" on the package, but also by their appearance. Such products have a delicate cream or dark yellow color.
• To make dishes prepared from spaghetti in a creamy sauce look attractive, you need to not only choose the pasta correctly, but also be able to cook them.
• Dip pasta only in boiling salt water. Water is taken from the calculation of one liter per hundred grams of the product, and salt at least ten grams.
• Then again bring the water in the pan to a boil, reduce the heat and cook until tender with a slight boil, the water should not foam.
• After the spaghetti is almost cooked, they should be a little hard inside, strain the water, throwing them in a colander. Pour boiling water, but in no case running cold water and let it drain completely.
• Pasta dried in this way is mixed with or cooked in a creamy sauce after the pasta is laid out on warm plates.
• You can cook spaghetti either whole or broken into pieces, it all depends on preferences and recipes.
• Cream sauce is usually prepared from cream, but in some cases they can be replaced with milk, adding processed cheese during the preparation process.
• More tender is obtained from cream with the highest percentage of fat content.
• There are many ways to make such sauces, and each one is good in its own way.
Spaghetti in a creamy sauce with chicken
Ingredients:
• half a kilogram of chicken breast;
• 300 grams of spaghetti, whole;
• a tablespoon of quality olive oil;
• 200 ml cream 11%;
• 25 ml of cognac;
• 150 grams of cheese "Russian";
• 1 tsp sage;
• salt, large;
• pepper.
Cooking method:
1. Cut the smaller, washed under water, and then dried chicken fillet and fry in calcined olive oil until browned. At the end of frying, salt to taste and lightly pepper.
2. In a small saucepan, mix the cream, finely grated cheese, sage and set to bask on a slow fire. Heat constantly, stirring evenly to achieve cheese dissolution.
3. Pour in cognac and bring everything to a boil, but do not boil.
4. Stir fried chicken with sauce and boiled pasta well.
5. If necessary, pepper again and add a little salt.
Spaghetti in a creamy sauce with mushrooms
Ingredients:
• a pound of spaghetti, whole, but you can break it;
• 600 grams of fresh mushrooms, champignons;
• 150 ml of low-fat cream;
• two tablespoons of white flour;
• 60 grams of butter, natural;
• 50 ml of purified frozen oil.
Cooking method:
1. In small, approximately the same size slices, chop the peeled onions and thoroughly washed mushrooms.
2. In refined vegetable oil, fry the onions to a light amber color, add chopped mushrooms and continue to fry on low heat, with the lid open until the mushrooms are ready. Do not dry or fry too much.
3. While mushrooms with onions reach readiness, in another pan in butter, melted butter, constantly stirring, fry the flour. The flour should be golden with a delicate nutty flavor.
4. Into the fried flour, without turning off the stove, pour the cream and mix well until smooth.
5. Add the mushrooms fried with onions, salt a little and leave to simmer over low heat until the desired consistency is obtained.
6. Distribute the boiled pasta on portioned plates, pour over the cooled creamy sauce with mushrooms and serve.
7. Pour the remaining gravy into the gravy boat and also place on the table.
Spaghetti casserole in tomato and cream sauce
Ingredients:
• 450 grams of spaghetti, broken into three parts;
• 400 ml of tomato juice;
• 250 grams of fresh tomatoes;
• one pepper of Bulgarian red pepper;
• head of onion sweet onion;
• 250 grams of cheese, cream;
• 50 grams of Poshekhonsky, or similar cheese;
• 25 grams of olive oil;
• 75 ml balsamic vinegar;
• three small cloves of garlic.
Cooking method:
1. We start with the preparation of vegetables. Free the onions from the husk, remove the peel from the tomatoes, cut the stem from the pepper and cut it into two parts, select the seeds.
2. Grind all prepared vegetables into small pieces of the same size.
3. Pour olive oil into a deep frying pan and set to warm at medium temperature.
4. Put chopped onion, bell pepper in oil and fry for five minutes with constant stirring.
5. Lay the slices of tomatoes, garlic pressed in the press and, pouring balsamic vinegar, continue to fry until the tomatoes are soft enough and begin to secrete juice.
6. Then pour in tomato juice, add cream cheese, salt and stir well, simmer further on moderate heat for another fifteen minutes. You can add a little black pepper brown to add flavor.
7. Combine the spaghetti cooked according to the rules with the cooked gravy and, mixing well, transfer to a greased form and slightly crushed breadcrumbs.
8. Grate finely cheese and put the casserole for half an hour at 190 degrees.
9. Serve such a hot casserole.
Fried salmon with spaghetti in a creamy sauce
Ingredients:
• 450 grams of salmon, fillet;
• 350 grams of spaghetti from "durum" wheat, whole, long;
• 60 ml of olive oil;
• 130 ml of dry wine;
• 170 grams of Parmesan cheese;
• 180 ml of fatty, preferably homemade, cream;
• 0.5 tbsp. l rosemary.
Cooking method:
1. In well-warmed oil, fry until cooked salmon fillet sliced in medium-sized pieces. Remove the fish from the pan, drain the oil, and cool.
2. Now prepare the sauce - in a saucepan, pot, or in a deep frying pan, put the wine on an intense heat.
3. When the wine becomes half as much, pour the cheese coarsely ground on a grater or a blender, add rosemary and, pouring in the cream, let it boil.
4. Reduce the heat to a minimum, and with a slight boil, cook until thickened. The finished mass in its consistency should be like sour cream.
5. Put the boiled spaghetti on the plates, pour the gravy, and lay the pieces of fried salmon on top.
Spaghetti in creamy carbonara sauce
Ingredients:
• 150 grams of bacon;
• 350 grams of spaghetti, broken into two parts;
• 150 grams of Parmesan cheese, or Russian;
• 250 grams of ham;
• 170 ml low-fat cream;
• 60 ml of wine, white, table;
• one chicken egg;
• three small cloves of garlic.
Cooking method:
1. We put olive oil on medium heat in a pan with high sides.
2. When the oil has warmed up well, lay the bacon, cut into medium-sized straws, and the ham that has been cut in the same way. Fry until tender golden brown.
3. Add the garlic chopped in a press or a fine grater and, pouring the cream, simmer for three minutes with a light boil.
4. Then add all the wine, pour in the crushed cheese and, after mixing the ingredients well, continue to simmer until the mass thickens to the desired consistency.
5. Separate the protein from the yolk and beat it with a whisk.
6. Add lightly beaten protein at the end of cooking and mix thoroughly.
7. Put the prepared spaghetti on a large dish, and pour the sauce abundantly on top.
Chips with spaghetti in a creamy sauce
Ingredients:
• a pack of spaghetti;
• 600 grams of pulp, pork;
• large onion head;
• four tablespoons of baking flour;
• half a liter of pasteurized milk;
• one processed semi-soft cheese, best of all “Friendship”;
• a couple of tablespoons of olive oil;
• breadcrumbs;
• sprigs of young dill.
Cooking method:
1. Grind the washed meat, without films and veins, with the meat grinder with a large grill, meat, along with onions.
2. Slightly pepper, salt to taste and, adding chopped greens, knead the minced meat, beating it on a cutting board or table.
3. Form small meatballs and fry them on all sides until cooked, in well-calcined vegetable oil. Pre-rolls are rolled in light breadcrumbs.
4. For the sauce until golden brown, fry the flour in butter. Pour the milk in small parts, not forgetting to stir everything well every time.
5. Bring the cooked milk mixture to a boil over high heat, add the sliced cream cheese, pepper to taste and salt.
6. When the cheese is gone, remove from heat and cool slightly, add olive oil.
7. Put the meatballs in the finished mass, put them back on the stove and warm for two minutes with minimal heating.
8. Put the spaghetti cooked in a colander into a frying pan with butter, melted butter, mix so that the butter envelops all the spaghetti well, and warm for three minutes.
9. Divide the spaghetti into portions on plates, put the meatballs on top and pour the sauce prepared according to the recipe.
Spaghetti nests in cream sauce in the oven with cheese
Ingredients:
• 300 grams of ground beef;
• half a large onion;
• 150 grams of cheese, "Russian", "Kostroma";
• three processed cheeses;
• 350 ml cream 22%;
• 400 grams of spaghetti, not broken;
• two cloves of garlic;
• nutmeg powder - a small pinch.
Cooking method:
1. In butter in a pan, with minimal heating, bring chopped onion to transparency.
2. Add the minced meat and, stirring constantly with a fork, fry over low heat. Try not to gather the minced meat in large pieces during frying, crush them with a fork while stirring.
3. Three minutes before the end of frying, squeeze the garlic into the minced meat through a press, sprinkle with ground pepper and, salting to taste, bring to readiness.
4. Make the sauce. Pour the cream into a saucepan, add salt, nutmeg and put to a boil.
5. Pour finely grated cream cheese into hot, but not boiling cream and, stirring constantly, bring to a boil, while the cheese should completely dissolve in the cream.
6. From the boiled, washed spaghetti, use a fork to twist the small "nests" and put them on a greased fryer.
7. Arrange the minced meat filling into "nests", pour each sauce and, sprinkled with grated hard cheese on top, set for 10 minutes to bake at 180 degrees.
Spaghetti in a creamy sauce - tricks and tips
• If you are afraid that the spaghetti will stick together during cooking, add a couple of tablespoons of refined vegetable or olive oil to the water in which you will cook them.
• In order to make processed cheese easier to grate, freeze them a little in the freezer.
• Do not leave for a long time boiled spaghetti in a colander, they stick together. When cooking spaghetti in a creamy sauce, you need to correctly calculate the cooking time of both components of the dish. That is, spaghetti should reach readiness at the moment when they will need to be added to the gravy or watered with it.
• Highly thickened mass can be diluted with water in which spaghetti was cooked.
• Before adding to wine, it is first recommended to boil it to remove alcohol.
• The sauce prepared on the basis of flour will not contain lumps, if salt is added to the flour before frying, pour all the water at once, and not in parts, intensively stirring with a whisk.
• Hot sauces before serving, should be kept in a bowl in a water bath, under the lid.
• Avoid the formation of a film on the surface by periodically stirring or placing several pieces of butter on the surface.
