Salami sausage pasta
By VicentaLakin
It's so salivating when you turn out the juice with a fragrance of onion and fresh Loretta's crumbs of ketchup and make it with all-powerful black pepper. It's perfect for three feet to end up with a little bit of cheese
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Salami sausage pasta
1
Prepare the material for the salami sausages, wash the onions off the skin, cut them into small particles, don't need the tomatoes to go to the skin, cut them into small particles, wash the lore leaves and then cut them back
2
IT'S TIME TO COOK PASTA, MAKE SAUCE, BOIL WATER IN THE POT, PUT IN PASTA + 1 SMALL SPOON SALT FOR ABOUT TWO MINUTES. OK, IF IT'S MADE OF PASTA IN OTHER SHAPES, THEN COOK IT WHEN IT'S DONE
3
COOKED PASTA TO FILTRATE, ADD A LITTLE BIT OFSEED OIL, AND MIX IT UP
4
The other side heats up the pan and pours into theseed oil
5
Burning and pouring onions, Roller flips out the scent
6
Add tomato grains to softer juice
7
Add ketchup (if it's too sticky, you can add a little fresh water or a little soup, but not much soup)
8
After three minutes of a little boiling, we'll bring in an appropriate amount of sea salt, a slice of salami sausage to fry, and a little two minutes
9
Add the pasta of the leached and oiled, and then put it on the fire, and it's fully modulated and covered in sauce
10
Smash it with a proper amount of black pepper, pallet, decorated Roller leaves, and if you have some dry cheese, then spread it and eat itSalami sausage pasta Make Tips
There is no need to rinse the pasta with cold water after cooking; adding a little salt while boiling gives it the right amount of saltiness and makes the texture firmer and more elastic.