Pasta Without Tomato Old Recipe

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Servings: 2

Ingredients

Cost per serving $3.09 view details

[1] Use a 2-c. pyrex to measure out 1 1/2 to 1 3/4 c. of mixed pasta; break about 1 oz of long spaghetti in halves or possibly thirds; place in the c., and add in sufficient of the rotini (about 2 ounces) to make up the difference. [2] Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder. [3] While the pasta is cooking, brown beef; remove fat as it appears. When meat is no longer pink, then add in extra virgin olive oil and onions and fry, stirring, to soften and sweat the onions. [4] Add in garlic, mushrooms, parsley, and the Italian blend. Continue cooking and stirring till mushrooms are warmed (not limp). [5] Remove from heat but keep hot. Drain the pasta. Don't rinse. Put pasta back in the pot used to cook it. Add in the hamburger mix. Make a well in the center of spaghetti mix [6] Working quickly, mix the egg and extra oil. Using moderately high heat, quickly pour the egg mix into the well and stir, constantly, to both coat the pasta, and to cook the egg. Season with basil, oregano and pepper. Add in the parmesan and optional cilantro.
Menu: vegetable medley or possibly mixed greens salad