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
- 1 small pot of Cream for cooking
- Half a sausage or a whole one, as I said, it depends on taste.
- a large spoon of liquid tomato
How to make Spaghettis a la Irene (Title invented by me):
- 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.
