Definitely a meal that serves as a metaphor for my Indian mindset… Flavors from the sauce and its bewitching texture topped with parmesan cheese with extra touch of cayenne pepper for a little kick, were all perfect.
The aroma that spread through as you put in the garlic and chili flakes in the hot olive oil…It’s darn delicious! I’ve added mini bella as well, as a bonus to the minced meat to give that extra volume. It would be a best bet for vegetarians if you omit the meat part and increase the mini bella portion. Both versions tastes amazingly great since all the ingredients are perfect match with each other when it comes to pasta sauce.
Spaghetti, 1 Package
1 lb minced beef
1 cup mini bella mushroom
1 can crushed tomatoes
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1/2 onion, minced
1 tbsp crushed dry pepper flakes
1 tsp cayenne pepper
1 tsp crushed black pepper
1 tsp Italian seasoning
1 tsp ground pepper
Salt to taste
¼ cup parmesan cheese
Heat oil in medium-high heat. Add crushed pepper and garlic. Sauté for few minutes.
Add the minced meat. Saute for few seconds. So that the meat would blend with the garlic and chili.
Add all the spices and rest of whatever left including mushrooms and tomato sauce except the parmesan cheese. Combine well. Cover the pan. Allow to cook through in low heat for about 15-20 minutes until the sauce thickens.
Season the sauce with more salt, as desired. You could puree the mixture using an immersion blender if you want sort of evenly balanced texture. Finish the process by adding parmesan cheese. That’s it, sauce is ready!
In the meantime, cook the spaghetti as per the instructions given on the package. Drain the pasta. Add it to the sauce. Mix well. Serve warm with grated parmesan cheese.