Pasta lovers, here’s a creation of bucatini that’s not using Amatriciana nor Carbonara sauce but with can mushroom soup. This is simple easy, quick to make and ready from stove to table.
“Bucatini serving most common sauces is the classic Amatriciana sauce. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl. The guanciale is sautéed until crispy, and then pepper flakes, onion, and garlic are added”.
‘”Amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion”.
I don’t need an Amatriciana sauce. I also don’t want to use Carbonara sauce. I decided to add can mushroom soup from my pantry and fridge shredded ham instead of pancetta. Also instead of white wine, I use white wine vinegar. That’s me, experimenting and exploring my pasta meal.
2 cloves garlic, minced
1/4 c peas, thawed, washed
5 – 7 medium size cup mushrooms, cut thinly
1 pkt of roasted beef slices, bought and chopped finely
1 can of mushrooms soup
4 cubes of frozen spinach, thawed
1 pkt shredded ham
1/8 c of white wine vinegar
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add ham, roasted beef, fry for 7 minutes until cooked, add in spinach and fry further 3 minutes until softened.
Then add mushrooms, and season with salt and pepper. Pour the soup, water,and let it simmer about 5-7 minutes. Add the vinegar, and stir to mix well. Taste and season the sauce. Plate the cooked bucatini on to serving bowl; scoop 2-3 ladles of the sauce over it. Serve it with a glass of Chardonay Semillon Sauvignon.
Note: you can use Amatriciana or Carbonara sauce. You can use pancetta if you like. I prefer to use ham. For those who like can add chilli flakes.