First of all I want to say that I do not know if this recipe is called differently or not, but my sister taught me and how I like it very much I would like to share it with you.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Inguetti ingredients to Irene (title invented by me): |
| Onion, with half onion or a room is enough, it depends on the taste of more onion or less onion to throw it out. liquid |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Inguetti ingredients to Irene (title invented by me):
2. We do the normal spaguettis as usual, but for the preparation of the sauce, first a pan with oil, then in small pieces we chop the onion and we throw it into the pan, my mother tells me that the oil is first heated (whatever it is Poquito but cover the base) but I do not do it, then after a little while 2-3 minutes.
3. We slices of the sausage, I usually pour 8 slices neither very fat nor too thin and I move the onion and sausage from time to time, when the onion already begins to wear another color.
4. I take the entire cream tetabri and start moving already instead of occasionly The white cream gets an orange or beige color.
5. Then be moving and moving and even the taste of the person the amount and if the sauce wants thick or not.
6. I have to say that when he is very thick, I take a little milk and move.
7. I do it in a medium and clear pan. I do it for me.
8. And the photo I have shown is the closest thing to how it is, I have written the recipe from a mobile.
