Spaghetti with sausage and garlic milk sauce
By JazmynPurdy
Hehe, every time I go to Gulangyu, I always bring back black cat sausage ~ because the cuttlefish juice inside tastes very special. It turns out that we just fried the black cat sausage in oil at low temperature, cut it into slices when it cools a little, and eat each slice with garlic. Later, I suddenly remembered that I had eaten a pasta made with black cat sausage at the Black Cat Bar. It was delicious and tasted like tomatoes. I like milk juice very much, and the taste of this sausage and garlic hate to match, so ~ I came up with the idea of this dish. Facts have proved that this is really delicious. Not too much or too little milk sauce, just right! (*^__^*) Hehe..., let's start!
- milk fragrance
- burn
- ten minutes
- ordinary
Steps for Spaghetti with sausage and garlic milk sauce
1
Boil pasta in boiling water for 10 to 15 minutes.
2
Cool in ice water and drain. It's best to be very dry and not affect the aroma of milk.
3
Black cat sausage is thawed at room temperature.
4
Cut it into small pieces.
5
Cut the onions into bits. Standby.
6
Pour olive oil into the pan.
7
Stir fry the chopped onions until fragrant.
8
Add black cat sausage and two spoonfuls of mashed garlic. Stir fry.
9
The section of the black cat sausage changed color and the onions turned yellow.
10
Pour in the milk and turn to medium heat and bring to a boil.
11
Cook until the aroma of black cat sausage wafts out.
12
Add the pasta that has no water.
13
Add salt, stir fry with chopsticks and a shovel, and evenly coat the sauce on the pasta.