Tomato ginger paste

Pasta is a brilliant invention of mankind, on the basis of which an infinite number of various dishes have been invented! Most of them are even called the same as the main ingredient - "pasta", that is, "pasta with sauce."

Ingredients

• Champignons - 200 g
• Onion - 2 pcs. (small)
• Tomatoes in own juice - 400 g
• Thyme - 0.5 tsp
• Paprika - 0.5 tsp
• Cream (any fat content) - 150 ml
• Salt - to taste
• Pepper - to taste
• Olive oil - to taste
• Chili pepper - to taste
• Garlic - 2 cloves or to taste
• Ginger - to taste
• Spaghetti
• Chicken (other meat) - 150 g (optional)
• Greens - optional
• Cheese - optional

Directions

1. Finely chop a small piece of chili pepper. Grate a couple of cloves of garlic and a couple of pieces of ginger on a fine grater. 200 g champignons cut into slices. A couple of medium onions or one large cut into small cubes. 400 grams of tomatoes in their own juice, knead with a fork and peel from skins and butts.
2. If we cook with meat, then we salt and pepper the amount of meat you need (I have 150 grams of chicken). In a frying pan, heat the olive oil, throw in the chili, ginger and garlic, onions, mushrooms and chicken. Stir and wait for the juice to come out.
3. After that, add half a teaspoon of thyme and half a teaspoon of sweet paprika. Stir and simmer until all the liquid has evaporated. When the liquid has evaporated, load the mashed tomatoes into the pan. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Meanwhile, boil the pasta until al dente. Add 150 ml of cream, boiled pasta to the pan, stir, heat for a minute and serve. You can sprinkle with herbs and cheese.
5. Bon appetit and don't be afraid to experiment!