Salami & Mushroom Spaghetti Recipe
Ingredients
| Spaghetti package | 1 | |
| Boiling salted water | ||
| Butter/Margarine | 3 Tablespoon | |
| Italian package | 1 | |
| Mushrooms | 1/4 pound, thinly sliced | |
| 4 green onions (including tops), thinly sliced | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add salami, mushrooms, and onions; cook, stirring frequently, until mushrooms are soft and liquid has evaporated.
Reduce heat to low, add half-and-half, and cook until mixture is heated through.
Add hot drained spaghetti and lightly toss with sauce; then add cheese.
Toss until spaghetti is evenly coated.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add salami, mushrooms, and onions; cook, stirring frequently, until mushrooms are soft and liquid has evaporated.
Reduce heat to low, add half-and-half, and cook until mixture is heated through.
Add hot drained spaghetti and lightly toss with sauce; then add cheese.
Toss until spaghetti is evenly coated.
Chef
