spaghetti notes
20140209
Made mushroom spaghetti and meatballs and spaghetti
Learning more about spaghetti still — I proud of these two because I made them both in 30 minutes flat.
Start ~3 quarts of water boiling, preheated oven to 400 F.
start peeling garlic, I did 5 cloves, ~3 cloves would have been good.
sliced a few mushrooms, started sauteeing it with butter and oil.
put garlic into cold olive oil and pan and turned on heat to medium.
put spaghetti into boiling water after tasting and adding 1-2 tblspoons of salt.
cut out 1/3 lb sausage and mixed with some breadcrumbs.
made a few meatballs and put into the oven (only needs about 10 minutes to cook).
Added spaghetti sauce to mushrooms, salted.
pasta’s done – added pasta water to both marinara sauce and oil and garlic.
added pasta to garlic oil, plated.
added pasta to marinara sauce.
added meatballs to marinara sauce, plated — sprinkled grated pecorino romano cheese over it.
—
The spaghetti sauce was creamy — I think it was due to the pasta water addition — grace thought it was because of the cheese. Both turned out well, but I need to use lots of dishes to make it that fast. Don’t turn down pasta water temp too low — medium high at lowest.
-Isaac