Pasta Alla Milanese
Pasta Milanese is a staple in my home. I often make a batch for a week so I can have enough for my little ones. No, I am not Italian. I’ll do you one better, I am African. So how am I able to cook Pasta Milanese without any culinary experience? The simple answer is this, I learned from the best.
If you’ve ever had that friend who gets really close to the older members of your family, cooking and cleaning with them, you’ve just described yours truly. I like to eat and as a self-proclaimed foodie, I like to sample food from all around the world. On pasta night, I start my family off with this amazing vinegar-based salad to cleanse their palate, then I serve them the pasta afterward.
One of my favorite types of food comes from Italy. I am a sucker for tomato-based sauce, made the right way. If you want to see what I look like as a sad person, serve me some pasta sauce that’s acidic or too sweet. I prefer a balance like most people. I also like to play with the type of pasta that I eat.
Spaghetti and Penne can become boring over time. Besides, I like to make things interesting by buying colorful pasta or incorporating vegetables such as spinach or carrots into my home-made pasta recipes. You can view more pasta dishes in the Italian recipe section of this site.
For this Pasta Milanese recipe, I use dry pre-packed Tagliatelle pasta. I chose two different colors, but feel free to use whatever pleases. You can even use any type of pasta you have at home. This Milanese sauce lets you play around with different textures and flavors.
However, you still have to make sure your pasta does not overwhelm your sauce. Start with any plain type of pasta and work your way up a little bit at a time. After all, you have all your life to play with this recipe. Trust me, you will keep this one.
- 1 onion finely chopped
- 1 celery stick finely chopped
- 1 red bell pepper seeded and diced
- 1-2 garlic cloves crushed
- 2/3 cup vegetable or chicken stock
- 14 oz can whole peeled tomatoes
- 1 tbsp tomato paste
- 2 tsp caster sugar
- 1 tsp mixed dried herbs oregano, basil, sage
- 12 oz tagliatelle
- 4 oz button mushrooms sliced
- 4 tbsp dry white wine
- 4 oz lean cooked chicken diced (optional)
- Salt and black pepper
- 1 tbsp chopped fresh parsley For Garnish
Put the chopped onion, celery, pepper and garlic into a pan. Add the stock, bring to a boil and cook for 5 minutes or until tender.
Add tomatoes, paste, sugar and herbs. Season with salt and pepper. Bring to a boil and simmer for 30 minutes stirring occasionally, until the sauce is thick.
Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughly.
Put the mushrooms into a pan with the white wine, cover and cook for 3-4 minutes until the mushrooms are tender and all the wine has been absorbed.
Stir the mushrooms and chicken into the tomato sauce and reheat gently over low heat.
Transfer the pasta to a warmed serving dish and spoon on the sauce.
Garnish with parsley.
To reduce the calorie and fat content even more, omit the chicken and use corn kernels or cooked broccoli instead.
Sometimes I add protein, sometimes I don’t. Today, I added chicken, but this recipe is great without it. As a matter of fact, if you’re vegan, this recipe will be a good addition to your collection, just omit the chicken and add any vegetables you want. Also, see my Gluten-free vegan muffins for a delicious low-calorie breakfast.
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Meet the Author
Hey, I'm Neema. A mom, wife and self-proclaimed foodie. Lately, I've seen such a HUGE upward trend in blogging. Without hesitation, I decided to pack all my knowledge of parenting, recipes and more in this tiny little site.Learn more
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