Pasta mushrooms and spicy sauce are a great combination of three different flavors in one dish, if you catch my drift. Some simply chose to eat their pasta and mushrooms the traditional way, but this recipe will show you how to experiment with your ingredients a little bit. After all, if you don’t try to make something new, then you miss on the fun. A small piece of advice should be given, before starting and that’s about the pasta.
Farfalloni can be found gluten free and in some occasions it can also be found coming out in different colors (gluten free as well). Regarding the colors, most of the companies tend to use spinach, carrot, beetroot and other vegetables. However, be extremely careful while purchasing a pack of Farfalloni, in case the company making it uses other types of colors.
-200g Farfalloni Pasta
-500g large mushrooms (such as Pleurotus)
-2 gloves garlic
-2 tablespoons steak spice mix
-1 tablespoon corn flour
-1 teaspoon brown sugar
-3 teaspoons salt
-3 tablespoons olive oil
-50ml hot water
HOW TO MAKE IT:
It would be best to start with your pasta, as it will take most of your time. Simply boil water into a pot, add 1 teaspoon of salt and 1 tablespoon of olive oil and then put your pasta inside and start stirring, until they become softer (15 minutes, if you want your pasta to be Al Dente or 20-30 minutes if you want it softer).
Chop every ingredient, used to make the sauce (make sure that your mushrooms will not be sliced into too thin slices, but at the same time make sure that the onion and the garlic will be extremely thin chopped). Put your tomatoes inside a blender and juice them up.
Put the rest of the olive oil inside a frying pan and add the garlic and the onion and fry, until they start melting. Once they have started melting, add the mushrooms and start stirring. Quickly add the tomato juice and start stirring for a few minutes. Add the mix for steaks, the sugar and the remaining salt and continue stirring for another 10 minutes.
Add 1 tablespoon of corn flour into 50 – 70ml of hot boiled water. Stir well.
Add the corn flour into your pan and continue stirring for another 10 minutes.
Your steaks are ready. Serve along with the pasta.
[optional]: You can use 1-2 more tomatoes for your sauce. Simply chop them into little pieces and add them into your frying pan, AFTER you have finished with the rest of the steps. This way you will have both a barbecue-like sauce and a traditional tomato sauce taste in your mouth, while eating this dish.