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Tomato cream pasta | Transcription of cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

butter : 10g
ニンニク : 2片
玉ねぎ : 1/4個(60g)
トマト缶 : 1/4缶(100g)
(B) Oregano : 小さじ1/2
(B) Consomme : 小さじ1
シーフードミックス : 100g
(A) Water : 200cc
(A) Salt : 小さじ1
酒 : 大さじ2
(C) Peppercorn : 適量
(C) Fresh cream : 50cc
粉チーズ : 大さじ1
パスタ : 100g
生クリーム(トッピング用) : 適量
乾燥パセリ : 適量

Time required

30minutes

Procedure

1) Preparing the seafood mix 02:34
Put the seafood mix and (A) in a bowl, mix and thaw.
2) Prepare the onions 02:59
Finely chop the onions.
3) Prepare for garlic 04:13
Peel the garlic and crush it with a knife.
Finely chop.
4) ソースを作る 04:52
Set the frying pan on fire.
Add butter and 3 and fry.
When you hear a sound, reduce the heat.
Add 2 and fry until lightly browned.
Put canned tomatoes and simmer while crushing.
Insert (B).
Lightly squeeze the water from 1 and fry.
Add sake and fry to remove alcohol.
Add (C) and reduce the heat.
Add grated cheese, mix and remove from heat.
5) パスタを茹でる 08:58
沸いたお湯(分量外)が入っている鍋に塩(分量外)を入れる。
パスタを上から押しつけながら入れ、箸で混ぜながら茹でる。
茹で時間表示の30秒前に取り出す。
6) ソースとパスタを絡める 11:43
5を4に入れる。
軽く火力を上げ、煮ながらパスタをソースに絡める。
7) 盛り付ける 12:17
お皿に6を盛る。
生クリーム(トッピング用)と乾燥パセリをかける。

Point

・ The seafood mix may be replaced with shrimp only.
・ The pasta is 1.6 mm.
・ The cream used is 40% milk fat.
・ The tomato cans are whole type.
・ By thawing the seafood mix with salt and water, it is thawed quickly due to the effect of osmotic pressure and the texture is improved.
・ Boil the boiling water (outside the amount) to boil the pasta during step 4.
・ The salt concentration of boiling water for pasta is 0.8% to 1%.
・ Adding salt to the pasta in step 5 will improve the compatibility with the sauce.
・ Sprinkle with olive oil sauce to make it more delicious.
・ If you like spicy foods, you can add chili peppers and chili peppers.
・ You may add tabasco to add acidity.