pasta without tomato

How To Make pasta without tomato

• Step 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.
• Step 2
  Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder.
• Step 3
  While the pasta is cooking, brown beef; remove fat as it appears.
• Step 4
  When meat is no longer pink, then add olive oil and onions and fry, stirring, to soften and sweat the onions.
• Step 5
  Add garlic, mushrooms, parsley, and the Italian seasoning and blend.
• Step 6
  Continue cooking and stirring until mushrooms are warmed (not limp).
• Step 7
  Remove from heat but keep warm.
• Step 8
  Drain the pasta but do not rinse.
• Step 9
  Put pasta back in the pot used to cook it.
• Step 10
  Add the hamburger mixture.
• Step 11
  Make a well in the center of the spaghetti mixture and working quickly, mix the egg and extra oil.
• Step 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.
• Step 13
  Season with basil, oregano and pepper.
• Step 14
  Add the parmesan and optional cilantro.
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