Spaghetti in Onion – Garlic Sauce with False Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 large onion (s)
- 3 clove (s) garlic
- 2 tablespoon oil, for frying
- 1 can mushrooms, whole heads
- 1 packet sausages (ham roast)
- 1 bottle Cremefine, for cooking
- 1 package condensed milk
- Beef broth, instant
- Pepper from the grinder
- salt
- 2 packs spaghetti, including whole grain spaghetti
- 1 handful parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut them into large cubes (about 1 cm). Drain the mushrooms. Cut the sausages into slices about 1 cm thick.
- Heat the oil in a large pan and sweat the onions, mushrooms and sausages until golden. Peel the garlic cloves and add them through a garlic press. Add the Cremefine and the condensed milk. Add pepper from the mill and stock powder to taste, stir well. Let simmer on a very low flame for a good 5-10 minutes so that the garlic is well permeated.
- During this time, cook the spaghetti with water and salt according to the package insert. Finely chop the parsley and add to the sauce just before serving and stir in well.
- Tip:
- Add Parmesan to the respective portion according to taste, this rounds off the dish perfectly.
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