recipe for the day: italian pasta abc123

i don't know what it's called. i don't intend to name my cooking although i know they (the food) deserve the equal rights to be named.



this is not your typical ABC pasta, whereby you drop your pastas into boiling hot soup and wait till it's soft and fully immersed with vitamins and all the goodness you can get...
that's your mama's style of cooking ...






p/s : this book is awesome. darn worth the price for rm40. so many pics to illustrate the steps. also, they provide step-by-step pics too... awesome can? max credits to the authors etc etc.. ♥ but i didn't refer to this book whilst i attempted my own recipe =)

anyways,...
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my abc123 is dried up. i deliberately lessen the content of water. it is still my typical tomato-based ingredient. but instead of boiling chunks of it... i used tomato sauce.

coincidentally, i ran out of tomatoes at home. to save time and since i'm a bugger for staying at home, i used whatever i can find from the magic box ...

as you can see from my previous posts, i do not type much of words as compared to other bloggers.
i hate too many words lingering on the screen, esp when i got bored of reading too much from studies apart from mags and novels...

hence, i explain briefly and swiftly and i simply let my pictures do the talking...

just like these steps...







i cooked these first. A combination of garlic, button mushrooms, potato, egg (1) and meat (finely sliced/diced whatever-style-you-may-like)






see the garlic? that crispy bits of brown thingy? i had those fried under low heat. once your wok is heated up (i used wok, i love woks because food came out of it tasting and smelling good, but you need consistency and fine attention when handling this piece of steel), fry the garlic consistently under low heat. make sure you don't burn those things off. you NEED to control your fire. 






chunks of everything fried together...






darn i forgot to label these b4 i uploaded it... nvm






these are what i manage to scavenge through the fridge ... these cheeses are the cheapest in store. not much of strong italian flavour if you fancy those. but it'll pass through as decent cheeses... very milky as a matter of fact..






milk as my base for sauce. tomato sauce coz i couldn't get any puree at the moment.






pasta.. i cooked this as my second method. leave it aside. don't forget to mix in butter and a little salt will do. the reason i do not make the pasta 1st is because i don't want it left aside too long, for it will stick together and the texture will not be smooth anymore.







the goodness from cow's udder. my base. will leave it to simmer under low heat. then only i shall add in all the cheese.






after cheese(s), i added in tomato sauce (or your puree, which is thicker and flavourful) .. only puree is able to give you a darker red of tomato cream sauce. if you're using from the bottle like me, the redness is prolly negligible. looked like cream sauce no? =)

when you're done stirring it with consistent, pour in your pasta and mix it with the sauce. you may stir it under low heat for awhile but i suggest you do it with your fire off. you don't want your sauce to thicken too much under the heat. 








the outcome... this is the texture i wanted for my pasta.thick and creamy. blast of flavour and taste. i done it well this time and it will remain like this i hope forever.

when taste, it's really not bad. i wouldn't praise myself but seriously this thing is more than just edible.

verdict: --> the cream is soooo creamy. rich and thick. very milky in taste coupled with minor hint of tomato goodness. yes, i taste the sauce. if i were to leave the pasta as it is for a few more minutes to 'marinate' it, it'll taste even better =) 

i'm so happy of the outcome... so much of fun and experience + happiness you gained from home-cooked meals. me likes