Spaghetti a la Irene Recipe

Ingredients to make Spaghettis a la Irene

Onion, with half an onion or a quarter is enough; it depends on the taste of more onion or less onion to add.

Contents

First of all I want to say that I don’t know if this recipe is called something else or not, but my sister taught it to me and since I like it very much I would like to share it with you.
We make the normal spaghetti as always, but for the preparation of the sauce, first a pan with oil, then cut the onion into small pieces and put it in the pan, my mother tells me that first the oil is heated (it should be a little but that covers the base) but I don’t, then after a little while 2-3 minutes.
We add slices of the sausage, I usually add 8 slices, neither too thick nor too thin, and I move the onion and sausage from time to time, when the onion begins to turn a different color.
I add the whole tentoria of cream and I start to move it from time to time every little while, when the cream no longer seems liquid, at a minimum we take the tablespoon of tomato and add it and keep moving and moving until the cream white color turns orange or beige.
Then be moving and moving and until the person likes the amount and if he wants the sauce thick or not.
I have to say that when it is very thick, I add a little milk and stir.