the recipe for spaghetti with sausages and tomato sauce from Cyril Lignac

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the recipe for spaghetti with sausages and tomato sauce from Cyril Lignac




"Tous en cuisine": the recipe for spaghetti with sausages and tomato sauce by Cyril Lignac


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“Tous en cuisine”: the recipe for spaghetti with sausages and tomato sauce by Cyril Lignac

Storm of giant meatballs on the set of “Tous en cuisine”! Live on M6, chef Lignac prepared one of the iconic dishes from across the Atlantic. Immediate boarding.

Spaghetti with meatballs, or “meatball spaghetti”, are among the dishes that are traditionally found in American series. If we love them, we always dread eating them in a restaurant for fear of staining our clothes … With this chef’s recipe, there is no question of sacrificing gluttony for practicality. For this complete, gourmet and tasty dish, Cyril Lignac uses good butcher’s chipolatas, fresh basil and real Parmigiano Reggiano. So many flavors can only create a wonderful dish, which will delight young and old alike. For cooking pasta, we can never say it enough: plenty of water, 1 teaspoon of salt per liter of water, never oil and above all, cooking al dente to finish cooking the pasta in the sauce . As with its carbonara pasta (without cream like the Italians do), this final step allows you to serve hot spaghetti, generously soaked in sauce and not sticky. Don’t skimp on the parmesan, freshly grated on the pan, for even more indulgence.

The recipe for spaghetti with sausages and tomato sauce by Cyril Lignac

The ingredients for 4 people :

  • 240g of spaghetti
  • ½ onion, peeled and chopped
  • 1 tsp. tablespoon butter
  • 1 to 2 sprigs of basil
  • 400g tomato sauce
  • 4 saucisses type chipolatas

Utensils :

  • 1 frying pan + 1 tongs
  • 1 saucepan + 1 board + 1 slicing knife
  • 1 sauté pan
  • 1 saucepan + 1 ladle

The preparation steps for the recipe for spaghetti with sausages and tomato sauce by Cyril Lignac:

Step 1 : in a hot pan, pour a dash of oil, place the sausages, let them brown well and roast for 4 minutes over medium heat.

2nd step : in a saucepan, pour a few drops of oil with a piece of butter. Add the shallot or onion and cook without coloring over medium heat.

Step 3: then pour in the tomato sauce and cook with the basil leaves. Cut the sausages into pieces and dip them in the tomato sauce. Continue cooking over low heat.

Step 4: in a saucepan of boiling salted water, immerse the spaghetti for 7 minutes, at the end of cooking, drain them and place them with the tomato sauce and the sausages, they will continue cooking for 4 minutes. If the sauce is too thick, add a little pasta cooking water and mix with a pasta tongs.

Step 5: serve the pasta on the plates using tongs and a ladle, sprinkle with grated Parmesan.

Read also :

“Tous en cuisine”: the recipe for Milanese schnitzel and caprese salad by Cyril Lignac

“Tous en cuisine”: the recipe for rougail sausages by Cyril Lignac

“Tous en cuisine”: the ingredients of Cyril Lignac’s recipes for Monday, September 28, 2020

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