Creamy Mushroom Pasta ala Lucban

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YIELDS 4 SERVINGS

INGREDIENTS:

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)

PROCEDURE: 

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1. HEAT OIL IN PAN.

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         2. SAUTE ONIONS AND GARLIC.

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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.

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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.

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5. ADD THE THINLY SLICED BASIL. LET IT SIMMER FOR 2 MINUTES.

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6. ADD PARMESAN CHEESE.

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7. TOSS IN YOUR PASTA.

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8. PLATE AND ADD GARNISH.

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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.