YIELDS 4 SERVINGS
4 clove garlic, minced
1 medium onion, chopped
1 beef franks cut into cubes
12 Lucban Longganisa, removed from casing
2 (305g) cans of Cream of Mushroom
1 cup Tomato sauce
1/2 cup packed thinly sliced basil (chiffonade)
2 Tbsp cooking oil
Freshly ground black pepper (to taste)
Parmesan cheese (to taste)
400g Cooked Spaghetti noodles (or any pasta)
1. HEAT OIL IN PAN.
2. SAUTE ONIONS AND GARLIC.
3. ADD IN THE LUCBAN LONGGANISA AND THE BEEF FRANKS, COOK UNTIL COLOR TURN MEDIUM BROWN (8-10 MINS) . REMOVE MOST OF THE RED OIL THAT CAME FROM THE LONGGANISA.
4. ADD IN THE 2 CANS CREAM OF MUSHROOM AND 1 CUP OF TOMATO SAUCE. STIR TOGETHER THEN ADD 1 CUP OF WATER DEPENDING ON HOW THICK YOU WANT YOUR SAUCE TO BE LET IT SIMMER.
5. ADD THE THINLY SLICED BASIL. LET IT SIMMER FOR 2 MINUTES.
6. ADD PARMESAN CHEESE.
7. TOSS IN YOUR PASTA.
8. PLATE AND ADD GARNISH.
This is my first time to post my own recipe online and it really makes me giddy.
As you’ve noticed I didn’t add salt on this dish simply because the beef franks that I used were salty already. The only seasoning that I used was black pepper since the sausage and the beef franks are both well seasoned.
Hope you try out this dish and enjoy it as much as I did. =)
© 2012, chefkneekah. All rights reserved.