Living with a true Italian, I have long refrained from cooking pasta. Pasta is what students learn to cook first, so it should be easy, right? Well so did I think, until I tried cooking them for my other half. Then I realised there were many many rules to making pasta. Did I say rules? Actually divine laws would be more accurate.
Overcooking pasta is the worst of sins, no adding enough salt to the water comes second, and serving the wrong type of pasta with your sauce will probably get you hell with no chance of redemption. Which I why I usually stick to whatever else I can get my hands on, and the man of the house usually cooks them.
But I have recently been promoted to making sauces, so this recipe is a partnership : I made the sauce, he cooked the pasta. This sauce is variation on bolognaise sauce, in which I replaced the mince meat with some leftover chicken and mushrooms.
1 branch of celery
1 onion (peeled)
1 carrot (peeled)
1 clove of garlic
400 g of canned tomatoes
40 cl red wine
10 cl olive oil
1 handful dried sage leaves
10 button mushrooms (thinly sliced)
Meat from the bones of a roast chicken
1. Chop the carrot, celery, onion and garlic in the Thermomix for 10 seconds/Speed 7.
2. Add the olive oil and cook 3 minutes/Speed 1/100C
3. Add the red wine, the tomatoes, the mushrooms, the chicken and sage leaves.
4. Leave to cook for 30 minutes/Speed Spoon/Reverse blade/90C
5. Serve with pappardelle, or another type of long and flat pasta such as tagliatelle.
This is a good way to use the pieces of meat left on the bones of a roast chicken. After cooking a half hour in the sauce, they truly melt in your mouth. And with the bones, you can still make some stock.