I recently discovered that Mr. W – that adorably chinky-eyed ex-consultant of mine who makes my heart go pitter-pat in a mad, mad way – is a pasta junkie. Now, we haven’t seen each other for quite a while now and for all I know he probably hates me. (Go figure…; me and my paranoia, sheesh…) But if a boy wants pasta, then I’d better do my darndest best to impress his tastebuds.
This, is where my recipe for salsa di funghi bianca comes in.
This particular pasta sauce is very simple to make, seeing how it only involves opening a few cans and packets. Indeed, the only real effort here involves chopping the garlic and onion and making the meatballs. (For the latter, I used my usual recipe for homemade sausage patties; very savory!) For all its seeming simplicity, I should state at this point that this is quite a rich and creamy sauce that your own crew of pasta die-hards will certainly gobble up.
Salsa di Funghi Bianca
- 1 pack spaghetti noodles, prepared according to package instructions
- 1 batch meatballs made with the abovementioned sausage patty recipe
- 1 onion, chopped finely
- 3 large cloves garlic, minced
- 1 can cream of mushroom soup
- 1 can sliced mushrooms, drained and liquid reserved
- 2 tablespoons olive oil
- 1 bouillon cube
- 1/4 cup frozen mixed vegetables
- generous dash Italian seasoning
- 1 330mL carton all-purpose cream
Heat the oil in a large saucepan. Add the onions and cook till translucent. Add the garlic and cook till lightly browned. Throw in a generous dash of the Italian seasoning and saute till fragrant. Add the mushrooms, frozen mixed vegetables, and bouillon cube; cook until the bouillon cube disintegrates. Add the meatballs, reserved mushroom liquid, and cream of mushroom soup and bring to a boil. Lower the heat and simmer for about five minutes. Remove from the heat and stir in the cream.
Serve with Parmesan cheese over pasta.
Now, if only I could get Mr. W to try this. Hmm…