Spaghetti sauce: uo sili a le pasta. Vitio

Ingredients: – 1 sweet red pepper; – 2 medium tomatoes; – 1 onion; – 2 tbsp. tomato paste; – 1 pickled cucumber; – 5-7 olives; – 0,5 tsp dried basil; – 0,5 tsp salt; – 3 tbsp. water; – 2 tbsp. vegetable or olive oil.

Peel and chop the onion. Remove the seeds and stalk from the bell peppers, then cut them into cubes and the tomatoes into small wedges. Heat oil or olive oil in a skillet and sauté the onions in it until they are silvery. Don’t overdo it or it will get tough. Add pepper slices to it, and after 3-5 minutes add tomato slices. Pour in water, put in tomato paste, stir the mass. Let it simmer for a little while, in the meantime, finely chop the pickled cucumber, and each olive into several transverse rings.

For spaghetti with sauce, it is better to undercook them a little, otherwise they will creep. Subtract a couple of minutes from the time indicated on the package

Ingredients: – 250 g soft curd cheese (Philadelphia, Buco, Almette); – 50 ml of milk; – 3-4 sprigs of dill; – a pinch of salt.

This pasta sauce cooks very quickly and can be made while it is cooking. For all the simplicity of the recipe, this spaghetti dressing turns out to be very original. Put the cheese in a bowl, add finely chopped dill to it (cut off the thick stems beforehand). In winter, instead of fresh herbs, you can take 1,5 tbsp. dried. Mix the mass and pour milk into it and salt a little. At 50 ml, it will turn out to be quite liquid. If you need more consistency, limit yourself to 30-40 ml. It is advisable to use a blender, then the sauce will become tender and airy. Before pouring on the base of the dish, throw a piece of butter 20-30 g into the hot spaghetti.

The fish can be substituted for any other ingredient to taste, such as mushrooms, chicken or meat fillets, seafood

Fry the chopped onion in olive oil for a minute, add the salmon fillet, cut into small pieces, to it. It is not necessary to fry the fish for a long time; it is enough to simmer it a little until it acquires a white color. Leave it in the skillet. Pour the cream into a saucepan or small saucepan and heat over medium heat, but do not bring to a boil. Toss the melted cheese and grated Parmesan cheese into the hot cream. Stir the mixture constantly and vigorously until smooth.

Pour the fish fry with a viscous creamy liquid and put the pan on the fire, season with sugar, salt and pepper. Stir the sauce, reduce the temperature and put the lid on. Let it simmer for about 5 minutes, remove from the stove and let it stand for a while to soak the fish and in turn transfer its flavor and aroma to the sauce. It can be made less fatty and less nutritious by using light yogurt or milk instead of cream. However, in this case, you need to add 1 tbsp to it. flour, otherwise it will not thicken. Put spices and herbs at the very end of cooking.

Ingredients: – 250 g of beef or lean pork; – 3 tomatoes; – 0,5 tbsp of chicken or meat broth; – 3 cloves of garlic; – 1 onion; – 3 tbsp. grated parmesan; – 1 tsp salt; – a pinch of ground black pepper; – a small pinch of ground chili; – vegetable oil.

Pass the meat through a meat grinder, add grated cheese, half salt, pepper and chili. Knead the minced meat thoroughly and form into small balls. Fry them in a skillet, stirring gently with a wooden spatula. Peel the tomatoes, cut. Simmer them over medium heat until a liquid mass is obtained, salt with the remaining salt and put the garlic passed through a press. Pour in the broth (you can cook it in advance, strain it and freeze it for future use in plastic cups).