Quick Dinner Recipes

Can you imagine: you go to a football game and next thing you know: you are in heaven?

That’s exactly what happened to Gabriele Sandri after he was shot "by mistake" by the Italian police… In honour of Gabriele Sandri’s soul:a quick spaghetti dinner recipe by Italian master chef Antonio Carluccio.

Now for the official reaction

Italian Prime Minister Romano Prodi, attending Mass when he was informed by Italy’s interior minister about the death, called the fan violence as “very worrisome.”

…
What about the police killing people?
Wouldn’t that be “very worrisome.”???
…

Antonio Carluccio quick dinner spaghetti recipe

I saw Jamie Oliver doing this quick dinner spaghetti recipe as well, but Jamie Oliver should have pointed out that his inspiration came from Antonio Carluccio, which as we all know is one of the favorite chefs of Jamie Oliver anyway.

The trick in getting your dinner recipe done quickly is not savoring your own minced meat, but using the minced meat of your favorite sausages you buy from your local butcher. In other words: let your butcher do the work for you and have a quick dinner spaghetti ready in the time needed to cook your spaghetti!

Quick dinner spaghetti recipe ingredients

• 400g / 14oz of your favorite pasta
• salt

For the spaghetti sauce:

• 6 tablespoons olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 300g / 10½oz fresh Italian sausage (luganega, but you can really use any sausage of your preference), meat removed from the casing and crumbled
• 35g / 1¼oz dried porcini mushrooms, soaked in water for half an hour, then finely chopped (keep the liquid)
• 3 tablespoons dry white wine
• 600g / 1 lb 5oz polpa di pomodoro (crushed tomatoes)
• salt and pepper, to taste

Quick dinner spaghetti recipe preparation

For the spaghetti sauce:

1. Heat oil in a casserole, add onion and let cook for 5 minutes over a moderate heat until the onion is softened.
2. Add the garlic and cook for another minute until the fragrance of the garlic comes out.
3. Add the meat of the sausages and porcini.
4. Allow to brown while stirring.
5. Pour in the wine and the tomato pulp and leave to cook over a very low heat for as long as you have time!
6. If more moisture is needed, add a little of the mushroom soaking liquid.
7. When ready, season to taste with salt and pepper.

Cook the pasta in plenty of boiling salted water until al dente. Take a long cooking pasta, so it will be ready while you are making your pasta sauce.

Mix the pasta with the sauce and serve immediately hot.

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