Spaghetti in a creamy sauce with chicken, pork and fish. Fast and festive spaghetti dishes in cream sauce

Spaghetti in a creamy sauce with chicken, pork and fish. Fast and festive spaghetti dishes in cream sauce

Pasta of all kinds and forms is an honored guest at our feast.

Almost any kind of gravy and sauces are suitable for them, but the cream-based sauce is considered to be one of the most tender.

Such sauces allow a small amount of seasoning and even very sharp recipes.

The advantages of cream sauces - density and versatility.

Spaghetti in a creamy sauce - the basic principles of cooking

• Properly selected, high-quality spaghetti, this is the main and, perhaps, the main step in preparing the perfect dish.

• High-quality pasta is easy to distinguish from others, not only by the inscription “Made from durum wheat” on the packaging, but also by their appearance. Such products have a delicate cream or dark yellow color.

• To make dishes prepared from spaghetti in a creamy sauce, look attractive, you need not only to choose the right pasta, but also to know how to cook them.

• Dip pasta only in boiling salted water. Waters take at the rate of one liter per hundred grams of the product, and salt at least ten grams.

• Then again bring the water in the pan to a boil, turn off the heat and boil until cooked with a slight boil, the water should not foam.

• After the spaghetti is almost cooked, they should be a little hard inside, drain the water, throwing them into a colander. Poured boiling water, but in no case, running cold water and allow it to completely drain.

• Pasta, dried in this way, are mixed with cooked creamy sauce or poured over it after spreading the finished pasta on warm plates.

• You can cook spaghetti both whole and broken into pieces, it all depends on preferences and recipes.

• Creamy sauce is usually prepared from cream, but in some cases they can be replaced by milk, adding processed cheese to the cooking process.

• More tender is obtained from the cream with the highest percentage of fat.

• There are many ways to make such sauces, and each is good in its own way.

Spaghetti in cream sauce with chicken


• half a kilo of chicken breast;

• 300 grams of spaghetti, whole;

• a tablespoon of high-quality olive oil;

• 200 ml of cream 11%;

• 25 ml of cognac;

• 150 grams of “Russian” cheese;

• 1 tsp. sage;

• salt, large;

• pepper.

Cooking Method:

1. Cut the smaller ones, washed under water, and then the dried chicken fillet and fry in the roasted olive oil until browning. At the end of frying, salt to taste and slightly pepper.

2. In a small saucepan, mix the cream, finely grated cheese, sage and set to bask in a slow fire. Heat constantly, stirring evenly to dissolve the cheese.

3. Pour in brandy and bring it to a boil, but do not boil.

4. Mix the fried chicken pieces well with the sauce and boiled pasta.

5. Pepper and salt a little if necessary.

Spaghetti in a creamy sauce with mushrooms


• a pound of spaghetti, whole, but you can break;

• 600 grams of fresh mushrooms, you can mushrooms;

• 150 ml low-fat cream;

• two tablespoons of white flour;

• 60 grams of butter, natural;

• 50 ml of purified frozen oil.

Cooking Method:

1. In small, approximately the same size pieces, chop peeled onions and thoroughly washed mushrooms.

2. In refined vegetable oil, fry the onions to a light amber shade, add the chopped mushrooms and continue to fry on low heat, with the lid open until the mushrooms are ready. Do not dry out and do not fry much.

3. While the mushrooms and onions reach to readiness, in another pan in butter, melted butter, stirring constantly, fry the flour. Flour should be golden with a delicate nutty flavor.

4. In the fried flour, without turning off the stove, pour in the cream and mix well until smooth.

5. Add mushrooms, fried with onions, salt a little and leave to simmer for a while until the desired consistency is obtained.

6. Spread the boiled pasta in portions, pour the cooled cream sauce with the mushrooms and serve to the table. 7. Pour the remaining sauce into the sauce-pot and also place it on the table.

Spaghetti casserole in tomato and cream sauce


• 450 grams of spaghetti, divided into three parts;

• 400 ml of tomato juice;

• 250 grams of fresh tomatoes;

• one pepper of Bulgarian red pepper;

• head of onion sweet onions;

• 250 grams of cheese, cream;

• 50 grams of “Poshekhonsky” or similar cheese;

• 25 grams of olive oil;

• 75 ml of balsamic vinegar;

• three small cloves of garlic.

Cooking Method:

1. We start with the preparation of vegetables. Free the onions from the peel, remove the peel of the tomatoes, cut off the stalk of the pepper, and cut into two parts, select the seeds.

2. Crush all prepared vegetables into small pieces of the same size.

3. In a deep frying pan, pour in olive oil and put to warm at an average temperature.

4. Put chopped onion, Bulgarian pepper in butter and fry with constant stirring for five minutes.

5. Lay the slices of tomatoes, press garlic pressed with a press and, pouring balsamic vinegar, continue to fry until the tomatoes are soft enough and begin to produce juice.

6. Then pour tomato juice, add cream cheese, salt and stir well, simmer further on moderate heat for another fifteen minutes. You can pour a little black, kurpmololiogo pepper, to impart flavor.

7. Combine spaghetti cooked according to the rules with cooked gravy and, having mixed well, transfer to a greased and greased form with breadcrumbs.

8. Top, rub finely the cheese and put the casserole for half an hour at 190 degrees.

9. Served such hot casserole.

Fried salmon with spaghetti in cream sauce


• 450 grams of salmon, fillet;

• 350 grams of spaghetti from “hard” wheat, whole, long;

• 60 ml of olive oil;

• 130 ml of dry wine;

• 170 grams of Parmesan cheese;

• 180 ml of fat, preferably homemade, cream;

• 0.5 Art. l rosemary.

Cooking Method:

1. In a well-heated oil, fry until ready the sliced ​​salmon fillet, cut into medium-sized slices. Remove the fish from the pan, let the oil drain and cool. 2. Now cook the sauce - in a saucepan, pot, or a deep frying pan, place the wine on an intense heat.

3. When the wine becomes half as much, pour the coarse chop on a grater or blender, add rosemary and pour in the cream, let it boil.

4. Reduce heat to low, and when boiling gently, cook until thick. The finished mass in its consistency should be like sour cream.

5. Put boiled spaghetti on the plates, pour with gravy, and spread the pieces of fried salmon on top.

Spaghetti in creamy sauce “Carbonara”


• 150 grams of bacon;

• 350 grams of spaghetti, broken into two parts;

• 150 grams of cheese “Parmesan”, or “Russian”;

• 250 grams of ham;

• 170 ml low-fat cream;

• 60 ml of wine, white, table;

• one chicken egg;

• three small cloves of garlic.

Cooking Method:

1. We put olive oil on medium heat in a frying pan with high sides.

2. When the oil is well warmed, lay the bacon cut into small strips and the same way chopped ham. Fry until soft golden brown.

3. Add garlic, crushed in a press or a small grater, and, pour in cream, simmer for three minutes with a light boil.

4. Then add all the wine, add the crushed cheese and, having mixed the ingredients well, continue to simmer until the mass thickens to the desired consistency.

5. Separate the white from the yolk and whisk it.

6. Add lightly whipped protein at the end of cooking and mix thoroughly.

7. Put ready-made spaghetti on a large platter and pour sauce over the top.

Spaghetti slips in cream sauce


• a pack of spaghetti;

• 600 grams of pulp, pork;

• large onion;

• four tablespoons of baking flour;

• half a liter of pasteurized milk;

• one semi-soft melted cheese, best “Friendship”;

• a couple of spoons of olive oil;

• breadcrumbs;

• sprigs of young dill.

Cooking Method:

1. Grind the meat grinder with a large grill, washed, without films and veins, meat, along with onions.

2. Pepper a little, salt to taste and, adding chopped greens, knead the stuffing, beating it on a cutting board or table. 3. Form small bits and fry them from all sides until cooked, in a well-roasted vegetable oil. Pre-beatball roll in light breadcrumbs.

4. For the sauce until golden brown fry the flour in butter. Pour the milk in small pieces, not forgetting to stir everything up every time.

5. On high heat, bring the cooked milk mixture to a boil, add the sliced ​​processed cheese, pepper to taste and salt.

6. When the cheese is gone, remove from heat and cool slightly, add olive oil.

7. Put the meatballs into the prepared mass, put it back on the stove and warm it up to minimum heat for two minutes.

8. Put the spaghetti folded in a colander into the pan with creamy, melted butter, stir so that the oil envelops all the spaghetti, and warm it for three minutes.

9. Divide the spaghetti into portions in plates, put the meatballs on top and pour over the recipe-prepared sauce.

“Nests” of spaghetti in a creamy sauce in the oven with cheese


• 300 grams of pork and ground beef;

• half a large onion;

• 150 grams of cheese, “Russian”, “Kostroma”;

• three processed cheese;

• 350 ml of cream of 22%;

• 400 grams of spaghetti, not broken;

• two cloves of garlic;

• nutmeg powder - a small pinch.

Cooking Method:

1. In butter in a frying pan, with minimal heating bring crushed onion to transparency.

2. Add the minced meat and, stirring constantly with a fork, fry over low heat. Try so that during roasting the stuffing is not going to large chunks, crush them with a fork while mixing.

3. Three minutes before the end of frying, squeeze the garlic into the mince through a press, sprinkle with pepper and, season with salt to taste, bring to readiness.

4. Prepare the sauce. Pour the cream into the saucepan, add salt, nutmeg and boil.

5. In hot, but still not boiling cream, lay out finely grated processed cheese and, constantly stirring, bring to a boil, the cheese curds should be completely dissolved in the cream. 6. From boiled, washed spaghetti, twist the small “nests” with a fork and place them on an oiled roasting pan.

7. Spread the stuffing from the stuffing on the “nests”, pour each sauce and, sprinkle with hard grated cheese on top, set for 10 minutes to bake at 180 degrees.

Spaghetti in a creamy sauce - tricks and useful tips

• If you are afraid that during cooking, spaghetti will stick together, add a couple of spoons of refined vegetable or olive oil to the water in which you will cook them.

• To make the processed cheese easier to rub on the grater, freeze them slightly in the freezer.

• You can not leave for a long time boiled spaghetti in a colander, they stick together. When cooking spaghetti in a creamy sauce, you need to correctly calculate the cooking time of both components of the dish. That is, spaghetti should reach readiness at the moment when they need to be added to the gravy or watered with it.

• Strongly thickened mass can be diluted with water, in which spaghetti was cooked.

• Before being added to wine, it is first recommended to boil it to remove alcohol.

• Sauce, prepared on the basis of flour, will not contain lumps, if even before frying in flour before adding salt, pour all the water at once, rather than in parts, intensively stirring with a whisk.

• Hot sauces before serving should be kept in a bowl in a water bath, under the lid.

• To avoid the formation of a film on the surface, you can periodically stir or put on the surface a few pieces of butter.

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