The pasta is cooked as usual with the addition of salt, al dente, or until soft, depending on taste. To prepare the sauce, mushrooms are cut into cubes and fried in a pan with vegetable or olive oil.
Add, after the mushrooms are fried a little, diced onion. The quantities are deliberately omitted so that the cook develops a creative feeling for cooking so that she can develop more freely. When most of the onions have turned brown during frying, move the pan away from the hot stove to add the remaining ingredients.
First, about a quarter of a liter of water is poured into the pot. A very important ingredient is now the ready-made sauce for sliced meats from the supermarket. If this should not be found, the ready-made powder for mushroom sauces can be used as an alternative. Then add spices such as salt, pepper, basil, chili, or whatever is in the house to the pot, depending on your mood.
Now put the pot back on the hot stove and stir vigorously. If the sauce is too thick, you can add more water. Bubbling is a sign of the right consistency. By lifting the pot off the stovetop and stirring it at the same time, you can make sure that the sauce doesn’t bubble out of the pot too much and make the stovetop dirty.
After a few minutes of stirring, the sauce is ready. Before the sauce is put on the pasta, a layer of grated cheese can be sprinkled on the pasta.
