Asconese style spaghetti

Name: Asconese style spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 100 g Mushrooms; 1 TABLESPOON Butter or margarine; 400 g Chicken filet; 1 Onion; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 stem(s) Rosemary; 50 g air-dried ham; 300 g Spaghetti; 2-3 stem(s) Parsley; 50 g Fromage Sbrinz

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
100 g Mushrooms
1 TABLESPOON Butter or margarine
400 g Chicken filet
1 Onion
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 stem(s) Rosemary
50 g air-dried ham
300 g Spaghetti
2-3 stem(s) Parsley
50 g Fromage Sbrinz

Directions

1
Put the tomatoes in a pot, chop them up a little and boil them down for 15-20 minutes. Clean, clean and slice the mushrooms. Add to the tomato puree. Wash the chicken filet, dab dry and cut into strips.
2
Heat the fat in a frying pan. Fry the meat for 3-4 minutes while turning, remove. Peel onion and garlic. Dice onion finely and sauté lightly in the frying fat. Add tomato puree and mushrooms.
3
Press the garlic through a garlic press. Wash the rosemary, pluck the needles from the stalks and chop finely. Season sauce with salt, pepper and rosemary. Cut the ham into strips, add and simmer everything for about 10 minutes.
4
Cook the spaghetti in plenty of boiling salted water for about 10 minutes until al dente. Wash and chop parsley. Chop cheese into shavings. Drain spaghetti and let it drain. Pour sauce over the spaghetti and sprinkle with parsley.
5
Pass the cheese with the spaghetti.