Plat
Ultimate Pasta Boscaiola
45 minPour 4Nutri-Score C€€
C
45 min
45 minUltimate Pasta Boscaiola
ce qu’il vous faut
Ingrédients
rigatoniCéréales400 g
ground beefViandes400 g- prosciutto (sliced, cut into strips)Viandes100 g
mushrooms (sliced)Fruits et légumes250 g
peasFruits et légumes150 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
tomato pureeÉpicerie400 g
heavy creamProduits laitiers200 ml
parmesan (grated)Produits laitiers60 g
olive oilÉpicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
718kcal
- Glucides
- 85 g
- Protéines
- 33 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Passoire- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Boil the pasta water
- Bring a large pot of salted water to a boil.
- Étape 2
Brown the beef
- Heat the olive oil in a large pan.
- Add the onion and garlic and cook until soft.
- Add the ground beef and brown it, breaking it up as it cooks.
- Étape 3
Add the prosciutto and mushrooms
- Stir in the prosciutto strips and the sliced mushrooms.
- Cook until the mushrooms release their liquid and soften.
- Étape 4
Build the sauce
- Pour in the tomato puree and add the peas.
- Season with salt and pepper and simmer.
- Étape 5
Cook the rigatoni
- Drop the rigatoni into the boiling water.
- Cook until al dente, then drain, reserving a little pasta water.
- Étape 6
Make it creamy
- Lower the heat and stir the heavy cream into the sauce.
- Add the grated parmesan and a splash of pasta water.
- Étape 7
Combine and serve
- Toss the drained rigatoni into the sauce until well coated.
- Serve hot with extra parmesan.
les plus cuisinées d’abord