Tortiglioni with white sauce

Tortiglioni with white sauce – a delicious and simple recipe

If you are looking for a quick and tasty recipe, tortiglioni with white sauce are the perfect choice. This recipe combines textures and flavors in a way that will delight your taste buds. In just 30 minutes, you can enjoy a dish that is perfect for a family dinner or a meal with friends.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Necessary ingredients:
- 250g Tortiglioni pasta
- 250g champignon mushrooms
- 150g kaiser
- 250ml sweet cream
- 12 black olives
- 1 small onion
- 1 clove of garlic
- A pinch of nutmeg
- Herbes de Provence spices (rosemary, marjoram, oregano, basil, thyme)
- Olive oil
- Salt and pepper to taste

Step by step, here’s how to prepare this delicious tortiglioni with white sauce:

1. Cooking the pasta: Start by filling a large pot with water (about 3 liters) and add a teaspoon of salt. Put the pot on high heat and wait for it to reach boiling point. When the water starts to boil, add the tortiglioni pasta. Stir gently to prevent sticking. Boil the pasta for 11 minutes until al dente. Once cooked, drain it in a colander and rinse under cold running water to stop the cooking process.

2. Preparing the sauce: In a large skillet, add a few tablespoons of olive oil and place it over medium heat. When the oil is hot, add the finely chopped onion and crushed garlic clove. Sauté for about 2 minutes until they become translucent and fragrant.

3. Adding the kaiser: Cut the kaiser into small cubes and add it to the skillet. Let it brown, stirring occasionally, until it becomes crispy and its aroma fills the room.

4. The mushrooms: Add the sliced mushrooms. On low heat, let them cook until they release their juice and become soft. This process will take about 5-7 minutes. Season with salt and pepper to taste, then let the sauce simmer for another minute to combine the flavors.

5. Finalizing the sauce: Add the olives to the sauce in the skillet, followed by the sweet cream. Mix well to homogenize the sauce. Season with a pinch of nutmeg and Herbes de Provence spices for an extra flavor boost. Let the sauce thicken for a few minutes on low heat, stirring occasionally.

6. Combining with the pasta: Add the cooked pasta to the skillet with the white sauce and mix well so that it is evenly coated in the sauce. Cover the skillet and let everything rest for 5 minutes for the flavors to meld.

7. Serving: Serve the tortiglioni with white sauce warm, perhaps with an extra sprinkle of Herbes de Provence or grated parmesan on top. This detail adds a touch of elegance and an umami flavor that will make the dish even more appealing.

Variation suggestion: For a touch of freshness, you can add fresh spinach or arugula in the last minutes of cooking the sauce. They will wilt slightly and add a pleasant contrast of textures and colors.

With this recipe, you will achieve a tortiglioni with white sauce that will impress with its rich taste and creamy texture. Enjoy your meal!

 Ingredients: 250g Tortiglioni pasta, 250g champignon mushrooms, 150g kaiser sausage, 250ml sweet cream, 12 olives, 1 small onion, 1 clove of garlic, nutmeg, Herbes de Provence spices, olive oil, salt, and pepper.

 Tags:  paste white sauce mushrooms