Step-by-step recipes cooking spaghetti with sausage in creamy and tomato sauce, homemade with egg, mushrooms

2018-10-22 Marina Danko

Grade
recipe

2067

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

17 gr.

Carbohydrates

22 gr.

304 kcal.

Option 1: Spaghetti with sausage and cheese - classic recipe in tomato cream sauce

Well, what a dish - pasta with sausage! But don’t be in a hurry to be disappointed, a simple treat can turn out to be very appetizing, or even the main thing on the table. After all, an unexpected business trip or a trip “to the seas” by savages may happen. You may not pay before payday or turn on saving mode for the sake of an expensive purchase, but all this is not a reason to switch to fast food.

Ingredients:

• spaghetti - 200 gr.;
• 150 gr. cheese, hard;
• smoked sausage - 100 gr.;
• garlic;
• half a large onion;
• two small tomatoes;
• 150 ml cream 20%;
• butter, butter - 20 gr.;
• half a spoonful of pure oil;
• fresh dill or parsley.

Step-by-step recipe for spaghetti with sausage

Chop the peeled onion into small cubes. Peel two cloves of garlic and chop with a knife. Make a cut on the stem side of the tomatoes and lower them into boiling water for a minute. Cool in a bowl cold water, then remove the skin from the fruit and cut the pulp into centimeter cubes.

We cut the smoked sausage into circles or semicircles, it all depends on its diameter. Grate the cheese into a separate dry bowl using a fine grater.

Pour vegetable oil into a saucepan, add butter there. Turning the heat on slightly below medium, wait for the mixture of fats to warm up well.

Pour onion slices, sausage, garlic into the frying pan and, stirring, fry for three minutes. Add the tomatoes and simmer for another couple of minutes. Stir the cream into the tomato frying and lower the heat slightly. Add salt and pepper to the sauce to the desired taste and simmer until slightly thickened.

Mix the hot sauce with pre-boiled spaghetti and cheese. Divide the portions, sprinkle with finely chopped herbs and serve hot.

Option 2: Quick recipe for spaghetti with sausage

The best-kept secret of all chefs is how long it takes to cook spaghetti. Miss a little, in any direction, and instead of an appetizing dish, the plates will end up with edible, but unattractive food. All recommendations, alas, can only be indicative, the most successful one is to start carefully monitoring the spaghetti a couple of minutes before the expected readiness. As soon as the pasta begins to bite easily, while remaining dense inside, immediately remove it from the water.

Ingredients:

• spaghetti, high quality- 300 gr.;
• 250 gr. boiled sausage;
• refined oil;
• juicy parsley.

How to quickly cook spaghetti with sausage

Pour one liter into a saucepan with high walls drinking water. Add half a spoonful of salt and bring to a boil. Place the spaghetti in the pan and, after boiling again, simmer over low heat for seven minutes. Please note that if you do not break the spaghetti, do not stir until it sinks into the water on its own. Boil at a low simmer; a complete lack of bubbling may cause the pasta to stick together.

Place the prepared spaghetti in a colander and rinse warm water. After scalding with boiling water, leave in a colander for a while to dry.

Cut the boiled sausage into centimeter cubes directly into the frying pan. Add oil and fry the pieces until a nice blush appears. At this point, you can add a little ketchup and grated or chopped garlic to the sausage.

Add the dried spaghetti to the browned pieces of sausage and, after mixing thoroughly, heat for two minutes over low heat. Remove the frying pan from the stove and place the hot dish among portioned plates. Serve sprinkled with a small amount of chopped herbs.

Option 3: Homemade spaghetti with sausage in cream sauce

The spices for the dish are, of course, “Italian”! No one will forbid you to make the treat a little spicier by adding grated red pepper, but don’t overdo it either. The creamy sauce is already good, perhaps lovers of spicy cuisine should choose a simpler recipe.

Ingredients:

• olive oil;
• 200 gr. half-smoked sausage;
• two cloves of garlic;
• spaghetti - 150 gr.;
• small onion;
• one carrot;
• two spoons of 15% sour cream;
• spoon of sweet cream butter;
• cheese, “Dutch” - 70 gr.;
• spices and herbs from a ready-made set.

How to cook

First boil the spaghetti. Take a fairly spacious saucepan, pour at least one and a half liters of water into it, add a little more than a teaspoon of salt. After boiling, put the spaghetti in the pan and unfold it like a fan. After boiling again, slightly reduce the heat, boil the pasta with slight bubbling for 6 minutes.

Place the colander on the pan and tip it over, pouring out the contents of the pan. Set the strained broth aside temporarily and wash the spaghetti. hot water, then cover.

Cut the sausage finely into pieces of arbitrary shape. Chop the onion into small slices, chop the carrots on a coarse grater, and cut the garlic cloves into plates.

Fry the sausage in olive oil until golden brown. Place the slices on a plate, and put a slice of butter and onion and carrots into the frying pan. Stirring, saute the vegetables until soft.

Return the sausage to the pan with the fried vegetables, add sour cream and the water in which you boiled the spaghetti, adjust the amount of liquid yourself. Season the sauce with your favorite spices and mix it with spaghetti. After testing for salt, bring to a boil, then remove from the stove.

Option 4: Spaghetti with sausage and homemade egg

The portion will be quite large, perhaps you should use a couple of eggs and divide the dish between two. After all, it’s not easy to resist adding a slice of bread to the treat, but then the calorie content will become too significant.

Ingredients:

• one fresh egg;
• 150 gr. spaghetti;
• boiled sausage without lard - 200 gr.;
• 30 gr. fresh lard;
• green onion feathers;
• garlic.

Step by step recipe

Boil the spaghetti using the method described in the recipes above or in the instructions on the package. After rinsing with cool water, temporarily leave them covered in a colander.

Cut the lard finely into cubes and place in a frying pan. Melt the fat over low heat with the lid closed. Remove the cracklings and place the garlic, lightly crushed with a knife, into the pan. After warming up for about two minutes, remove the teeth.

Cut the sausage into slices of any shape and fry in rendered fat until golden brown. Add spaghetti to the sausage and stir. Having leveled the top, carefully so as not to damage the yolk, break the egg and add salt.

When the egg is ready, carefully transfer everything to a plate and pierce the shell holding the yolk with a fork. Mix the spread mixture with spaghetti, sprinkle the dish with chopped onion.

Option 5: Spaghetti with sausage and mushrooms

Sliced, sterilized champignons are very good in this dish. You just have to tinker with them, slightly reducing the size of the pieces. Pickled mushrooms are also suitable, but when choosing them, pay attention to the marinade - containing a lot of vinegar or too salty is not suitable.

In the first case, the taste of the entire dish and especially the consistency of the mushrooms will change; they can spread, even when finely chopped, while over-salted champignons will force you to pay more attention to the amount of salt used.

Ingredients:

• four tablespoons of frozen butter;
• large onion;
• garlic;
• small stalk of celery;
• 400 gr. spaghetti;
• fresh champignons - 250 gr. and the same amount of smoked sausage;
• several sprigs of cilantro;
• half a small lemon.

How to cook

Wash the cilantro and place the sprigs on a napkin to dry. Chop two garlic cloves with a knife, clean the mushrooms from dirt, wash well and dry. We cut the champignons into thin slices. Finely chop the celery, onion and cilantro.

Boil the spaghetti in salted water until tender. After rinsing in a colander, scald with boiling water. After mixing in a spoonful of vegetable oil, cover the colander with spaghetti with a lid and set aside temporarily.

Pour celery, onion and garlic into a deep frying pan. Add a little oil and fry the vegetables until soft, about 5 minutes. After adding the sausage and stirring, heat for another five minutes and add the mushrooms. Cook for seven minutes, then add cilantro and a spoonful of lemon juice to the frying pan. Bring it to the desired taste with salt and pepper and, after stirring, remove from the stove.

Place the drained spaghetti in a pan and add the fry from the pan. Carefully, so as not to damage the integrity of the pasta, mix and serve.

I am periodically attacked by nostalgia for dishes from my childhood and youth. Either some kind of cookies, or charlotte according to my mother’s recipe, now I remember fried pasta with sausage.

This dish was very popular in my Soviet childhood, and it was prepared very often. Mostly, of course, bachelors and students, but sometimes also very busy housewives like my mother. At that time, sausage was still edible, and the dish turned out quick and tasty. Later, when instead of sausage something soy appeared on the shelves, spreading in a frying pan into a porridge-like mass, I had to forget about such a dish. I haven’t tried it for 15 years, but recently I suddenly remembered and decided to cook it. Thank God, you can again buy sausage made from meat, high-quality and edible, so the dish turned out to be simple, but tasty!

For cooking fried pasta with sausage in tomato sauce, prepare the ingredients according to the list. It is not necessary to use olive oil; you can use any oil suitable for frying that you have on hand. If you don't like basil, use parsley.

Cut the sausage into pieces, onion and pepper into thin slices. Fry vegetables and sausage in hot oil for 10 minutes, stirring.

Then pour in the tomato sauce, add chopped basil and cook for another 10 minutes. While the frying is cooking, you can cook the pasta at the same time.

Drain the water from the finished pasta and place it in the pan with the sausage and vegetables. Mix well without turning off the heat. After 5 minutes, you can remove the pan from the heat.

Fried pasta with sausage in tomato sauce is ready. Serve the dish hot!

One of the most common snacks in the Middle East is hummus. This dish was even served at the table of the sultans. Hummus is prepared from beans, peas, and chickpeas. Modern recipe dishes involves the use of seasonings, spices, mixtures to taste herbs, vegetables and even cheese and cocoa.

Pea hummus, like lentil hummus, can be eaten as a side dish or as an independent dish. It can be spread on bread for a nutritious and balanced vegetarian snack. Fresh carrots and celery stalks are dipped into a tender and savory bean puree. Bean hummus spread on leaves Chinese cabbage, vegetable vegetarian breads, biscuits and croutons. Let's prepare this dish at home.

We will need the following products:

1. dry beans - 300 g (1.5 cups);
2. vegetable oil - 70 ml (1/3 cup);
3. dried thyme - 3 g (1 teaspoon);
4. turmeric or curry - 1 g (1/2 teaspoon);
5. lemon juice - 3 ml (1 teaspoon);
6. bay leaf- 2 pieces;
7. soda - 1 g (1/2 teaspoon);
8. ground pepper, salt, other spices - to taste.

We will be making red bean hummus.

Preparation time without soaking: 10-15 minutes.

Cooking time: 50-60 minutes.

Total time: 1-1.5 hours.

Quantity: 500 g.

Cooking recipe:

• We sort the beans, rinse and soak overnight in warm water.

Advice. Pre-soaked beans will cook much faster.

• In the morning, wash the beans, pour boiling water, add 1/2 teaspoon of soda and bring to a boil.
• Cook for 3-4 minutes and drain the water.

Advice. Baking soda breaks down the bean shells.

• Wash the beans thoroughly and pour clean water and set it to cook again.
• After boiling, add bay leaf, salt and pepper to the water and cook the beans until tender, stirring occasionally.
• Drain the liquid from the finished beans into one container, and transfer the beans to another.

• Add ground thyme to the beans, pour in 50 ml of oil and lemon juice.

Advice. Classic recipe The preparation of such dishes involves the use of olive oil.

• Grind the ingredients using a blender. The consistency of the resulting mass should resemble a thick puree.

Advice. If the mass is too thick, then add the liquid remaining after boiling the beans.

In Russia, hummus is still considered an exotic dish, although in some eastern countries This is one of the most popular and familiar snacks. In Turkey, Lebanon, Israel, Syria, hummus is served as a sauce with pita bread or pita bread; in other countries it is eaten with bread or chips. This snack has become very popular among vegetarians because it is very nutritious and contains a large amount of gluten.

What is hummus and how is it useful?

Hummus is a traditional Middle Eastern snack made with chickpeas (a type of pea) and tahini (sesame paste). The sauce has a very delicate, plastic consistency. Often, due to the addition of various seasonings, it has a spicy, sweetish taste. What distinguishes the dish from ordinary chickpea puree is the tahini mentioned above and a special combination of spices. Let's look at the benefits and harms of hummus:

• The benefit of the sauce lies in its composition - it does not contain a drop of cholesterol. Peas contain a huge amount of vitamins, unsaturated fatty acids, fiber. Pasta is very nutritious and belongs to the category of absolutely healthy food. Vegetarians can consume hummus as it is rich in iron and protein, which helps maintain the balance of essential micronutrients in the body. Chickpea flour, when consumed regularly, reduces the likelihood of developing colorectal cancer and diabetes.
• There are some contraindications to using the sauce. People who are on a diet and want to lose weight should not abuse the dish, since its excessive consumption often leads to disruption of metabolic processes. For some people, such food provokes flatulence, while others have an individual intolerance to the components of hummus.

What is hummus made from - the composition of the dish

Traditional hummus ingredients include chickpeas, lemon juice, tahini, black pepper, olive oil, garlic. However, in some countries where hummus is considered national dish, olive oil is not considered an essential ingredient. Not everyone likes this cooking option, because if you don’t add oil to the pasta to achieve the desired consistency, you will have to increase the amount of tahini several times, which jeopardizes the edibility of the dish.

Some recipes advise leaving a small amount of the water in which the peas were boiled, then you will be able to make a tender hummus, but it will not be oily, but rather watery. Palestinian and Israeli housewives still recommend using olive oil, and adding a lot of it to the dish, sparingly - about half a glass per pot of prepared hummus.

Recipes for making hummus at home with photos

Hummus can be served as an independent snack along with crackers, bread or vegetables cut into thin strips. It is often served as a hearty addition to a light vegetable salad. How to make hummus at home? This can be done using canned or frozen foods, but the pasta will taste better if prepared using fresh ingredients.

Classic chickpea hummus recipe

For 500 g of finished hummus you will need:

• 5 tablespoons of tahina.
• A glass of dry chickpeas.
• 2 tablespoons olive oil.
• Juice of 1/2 lemon.
• Seasonings (cumin, coriander, cumin, chili pepper, asafoetida), salt.

How to make hummus at home:

1. Overnight, soak the peas in 2 liters of water, adding a teaspoon of soda (it is needed to remove components that cause flatulence). During this time, the peas should swell, approximately doubling in size.
2. Rinse thoroughly under running water chickpeas, use a colander for convenience.
3. Place the pan with peas on the fire, fill it with 2 liters of water and leave until it boils. Alternative way– cook chickpeas in a slow cooker.
4. Boil 2 liters of water separately, since the liquid in which the peas boil will need to be drained. After boiling, change the broth to clean water.
5. Cook the chickpeas until the shell of the peas begins to peel off. This takes from 30 to 90 minutes, depending on the selected cereal. When the chickpeas are ready, drain the liquid into a separate bowl; you will need it later. Give the peas time to cool and start preparing the pasta.
6. Place all of the above ingredients in a blender and add half a glass of the remaining broth. After turning on the device, wait until the dish acquires a uniform consistency, similar to thick sour cream. If the paste turns out to be very thick, add a little more liquid, then mix the dish again using a blender.
7. Place the resulting sauce in the refrigerator for at least an hour to let it set. After this, the hummus will be ready to eat. It can be stored in the refrigerator for up to five days.

Preparation with peas and sesame flour

So nutritious and delicious dish, like hummus, can be prepared using peas and sesame flour. Easy recipe– this is not the only advantage of this cooking variation. The excellent taste of the snack is considered the main charm of hummus. It not only quickly satisfies hunger, but also benefits the body. If you haven't decided how to make hummus yet, we recommend using the following recipe.

Ingredients:

• cups sesame flour.
• 1.5 cups chickpeas.
• 3 tablespoons lemon juice.
• Olive oil.
• 3-4 cloves of garlic.
• Salt, ground red pepper, other spices to taste.

1. Soak the chickpeas in water overnight.
2. In the morning, change the water, salt the chickpeas and cook over low heat until they soften. This will take a couple of hours.
3. Drain the broth and mash the peas until pureed.
4. Peel the garlic cloves and pass them through a press.
5. Sesame seeds should be crushed using a coffee grinder or blender. Mix the resulting powder thoroughly with pea puree, where you first add salt and pepper.
6. Add lemon juice and olive oil to hummus and mix again. After this, beat the mixture thoroughly and the dish will be ready.

How to make bean hummus with lemon juice

You will need:

• Can of canned dark beans.
• Garlic (1 clove).
• Lemon juice – 2 tablespoons.
• Salt, cumin, tahini, paprika and ground red pepper.
• Olives and cashew nuts (optional).

Cooking process:

1. With the help food processor Grind the garlic to a pulp consistency.
2. Add beans to the bowl and a couple of tablespoons of the marinade remaining in the jar, a pinch of salt, and a teaspoon of all the listed seasonings, except red pepper (1/8 spoon). Blend everything until smooth.
3. Place hummus on a plate, garnish with olives, nuts and paprika.

Lentil recipe

Making hummus with lentils and beets requires a significant amount of prep time. For example, chickpeas need to be soaked for 10-12 hours, and beets should be boiled or baked. However, the result is worth the effort. Hummus with lentils has a delicate, piquant taste, and beets add zest to the dish. The cooking process takes about 30 minutes.

Ingredients:

• cups red lentils.
• a glass of chickpeas.
• A couple of cloves of garlic.
• 2 beets.
• 2-3 tbsp. tahini.
• 1 tbsp. sesame
• Ground black pepper, paprika, cumin, sesame oil.

How to make hummus with lentils and beets:

1. Wash the beets thoroughly, rub them with olive oil and wrap them in foil. Preheat the oven to 180 degrees, place the beets on a baking sheet and bake until soft (about an hour). Remove the beets and let them cool.
2. Rinse the peas that have been pre-soaked overnight under running water. Boil the chickpeas in salted water, and add the lentils to the pan 10 minutes before they are ready. Drain the liquid into a separate container, it will be useful later.
3. Heat a frying pan, add a little oil and fry the garlic, passed through a press, until golden brown.
4. Using a blender, grind peas, beets, lentils, and tahini. Add spices to the mixture and stir again. If the hummus is too thick, add the broth left after boiling the peas and beat the mixture again.
5. Place the dish in a deep bowl, use a spoon to make a well in the center of the pasta, pour in olive oil (or tangerine sauce), lightly drizzle the hummus with sesame oil, sprinkle with sesame seeds and serve with bread, carrot sticks or warmed pita bread.

Find out other recipes too.

How and with what to eat the Jewish dish hummus

Traditionally, hummus is served with pita bread. The finished dish is laid out on a plate and decorated with nuts, herbs, lemon slices, and olives. Hummus is often used as a sandwich spread for bread, then decorated with avocado. Jewish sauce is served both chilled and hot, but a mandatory addition to the dish is pita bread or fresh pita bread, however, hummus is also very tasty with fresh bread or crackers.

Calorie content and nutritional value of the dish

It is recommended to start a meal with hummus because it can easily prevent overeating. Thanks to the large amount of fiber contained in chickpeas, a person quickly feels full. For those who are on a diet, the best option It will be possible to prepare hummus without tahini - this way the paste remains low-calorie without losing its valuable properties. The energy value of the dish is:

• Fat – 19.7 g
• Proteins – 9.6 g.
• Carbohydrates – 21 g.

Video: making chickpea hummus at home

Oriental dish has become very popular in many countries around the world. There are many options for its preparation, but the required ingredients remain: tahini, peas (chickpeas), lemon juice, garlic, olive oil. Pasta goes perfectly with bread, raw vegetables, chips, crackers, mushrooms, and meat. Whatever snack option you choose, this unusual delicacy is sure to win your heart. With the help of the video, you will learn how easy it is to prepare chickpea paste at home.