Spaghetti Fever

Recently having a damn bad craving on spaghetti and pasta. So here's a whole post on spaghetti only...



Cooking spaghetti is really easier than it seems... just cheat, by buying one of those above... unless you are ready to slaughter your own chicken and turn it into stock and wander for hours in the forest to look for wild mushroom... lol

Prego is one of my favourite brand because they produced one of the best cream sauce ever... even better than Italianiese...

There's just a few things to take note when cooking pasta...



Please cook the pasta al-dente. Which means soft enough but not too soft till it break...

Normally cooks will take a strand of pasta and throw it at the wall... if it sticks then it is done...which is crazy... throw in my mouth better...

My way is... get the water to a boil, chuck the spaghetti in with low flame... slowly stir till the whole strand immerse in the water...

Then increase the flame till it is really boiling...cover the lid and leave it for 10-15 minutes aside... don't open it until it is 10 minutes... (normally pasta wont overcook, so the longer the better)



Then I like to brown the sausages...



And the mushrooms... when I say brown, it means brown not black...



Add in the sauce (up to u how much it will be), add cream and water...

Salt, sugar and pepper to taste...

I only add in my cheese at the end after I turn of the flame... I don't cook my cheese... it might have some chemical reaction or some kind that will make it powdery or runny...

And if you were to add prawns into it, make sure you cook it seperately... I hate overcooked prawns...those brittle/powdery type... prawns will continue cooking in the dish if the dish is hot...

So, I will cook it in another pan and once cook I will stop it from overcooking by chucking it into cold water... and only add to the pasta when everything is done...



The Secret Recipe inspired Prawn Pasta with Mushroom... extra cream and extra cheese!



With that you can have Smoked Sausages and Beef Balls Spaghetti.



Seafood and Mushroom Carbonara with Chili Padi Paste. ( I use to cut chili padi into it...but I find it too mild...so now I blend it and add it into the sauce... every part of the orangy sauce is due to the colour of the chili... wahaha)

So that's all for now...lemme think of more varieties to share with you all later... for now I need to finish my sketch... die la this Friday due and we are going for a site trip to KL Sentral and that will have 5 sketches to be done in 1 week...

Ishh cincai sketch a few stroke and tell the lecturer to imagine that is the trains la... lol!