pasta without tomato

How To Make pasta without tomato

• 1

  Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta; break about 1 ounce of long spaghetti in halves or thirds; place in the cup, and add enough of the rotini (about 2 ounces) to make up the difference.
• 2

  Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder.
• 3

  While the pasta is cooking, brown beef; remove fat as it appears.
• 4

  When meat is no longer pink, then add olive oil and onions and fry, stirring, to soften and sweat the onions.
• 5

  Add garlic, mushrooms, parsley, and the Italian seasoning and blend.
• 6

  Continue cooking and stirring until mushrooms are warmed (not limp).
• 7

  Remove from heat but keep warm.
• 8

  Drain the pasta but do not rinse.
• 9

  Put pasta back in the pot used to cook it.
• 10

  Add the hamburger mixture.
• 11

  Make a well in the center of the spaghetti mixture and working quickly, mix the egg and extra oil.
• 12

  Using moderately high heat, quickly pour the egg mixture into the well and stir, constantly, to both coat the pasta, and to cook the egg.
• 13

  Season with basil, oregano and pepper.
• 14

  Add the parmesan and optional cilantro.
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