How to make
This is an idea for a very quick dinner to feel the spirit of Italy and make your family happy.
The little secret here is the preparation, which will result in a pasta, that looks like it was served by an authentic Italian restaurant.
The easy and practical thing here is that the sauce and pasta can be cooked at the same time and you can have a wonderful dinner or lunch on your table in a short time.
Start by cleaning the field mushrooms and onions. Cut the onion into small pieces and the field mushrooms into thin slices.
Boil plenty of water on the stove and add a little salt.
Heat olive oil and fry the onion in it first and when it softens, add the field mushrooms. Cook until they release a sauce and begin to smell nice.
During this time, the water for the pasta will boil, so add the fusilli in it and keep an eye on the time until they become al dente.
Pour the cream over the field mushrooms, season them with salt and black pepper and stir over low heat until the pasta is cooked to the desired degree on the other hob. We need it to be al dente, so that it does not soften later on.
Take from the al dente pasta and along with a little of the water in which it has been boiling in (clouded by the separated starch), pour it in the sauce. Do that until you transfer all of the pasta into the field mushrooms and cream. Do not add too much water.
Stir so that the fusilli absorbs the sauce well and the water evaporates and thickens. Then add grated Parmesan cheese and with the pan lift and toss the pasta - this requires a little technique and the first time you may have difficulty, but later on you will get used to it and see that it is easy.
Once all of the Parmesan cheese has been absorbed by the sauce, add the grated mozzarella and proceed in the same way until it melts (on low heat).
Serve the prepared fusilli with field mushrooms and cream straight away.
This technology achieves surprisingly good results and the pasta becomes much tastier!
Enjoy your meal!
