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Package Ritaco Tomato Sauce ｜ [Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami's Recipe Transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Paccheri : 350g
Boiled octopus : Two
Garlic : 2 pieces
shallot : 1 piece
celery : One
White mushrooms : Four
Red paprika : 1/2 piece
Olive oil : 3 tbsp
(A) White wine : 3 tbsp
(A) Butter : 2 tablespoons
(A) Salt : a little
(A) Pepper : a little
(A) Tomato paste : 2 tablespoons
(A) Tomato whole can : 400g
basil : Appropriate amount
Time (chopped) : Appropriate amount
Feta cheese : Appropriate amount
Italian parsley : Appropriate amount
Coarse ground black pepper : Appropriate amount

Time required

25minutes

Procedure

1) Boil the paccheri 00:40
Paccheri is boiled in hot water with olive oil (not included in the amount, appropriate amount) and boiled in salt for 1 to 2 minutes before the indication. (This time it's boiled for 15 minutes, so boil for 13-14 minutes.)
2) Fry the ingredients 01:03
Lightly heat the olive oil in a frying pan. Finely chop the octopus. While frying the octopus, chop the garlic, shallot, celery, white mushrooms and paprika with a food processor. Add to octopus and fry until tender. Add basil and thyme.
3) Add (A) and boil 04:37
Add (A), stir fry and boil lightly.
4) Tangle the paccheri and sauce 06:02
Put the boiled paccheri in it, entangle it and serve it, sprinkle with feta cheese and Italian parsley that have been lightly broken with a fork, sprinkle with olive oil (not included in the amount, appropriate amount), and sprinkle with coarsely ground black pepper.

Point

・ Put olive oil in hot water so that it does not stick when boiling the paccheri.
・ Since the package is pasta with grooves, cut the octopus into small pieces so that it can be easily entangled.
・ If the paprika is heated too much, the aroma will be lost, so add it at different times and fry.
・ Paccheri is boiled hard because it is quickly pulled out of the hot water for about 1 minute, but it is just right when it is entwined with the sauce.
・ When entwining the sauce, mix gently so that the paccheri does not collapse.