Pasta with noodles

Ingredients for 4 servings:

• 500g penne
• 1 small onion(s)
• 2 garlic cloves
• 400 g minute steak(s) of pork or beef
• 400 g mushrooms, brown
• 50 g Parmesan
• 50 g Pecorino Romano
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 100 ml cream or cream substitute, 15%
• 1 tsp black pepper, coarsely ground
• Salt
• some curly parsley, for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple Italian dish

Dice the onion. Peel the garlic cloves. Trim the outer fat from the steaks and cut into 2-3 mm thick strips. Wash the mushrooms and slice them thinly. Grate the Parmesan and Pecorino cheeses into fine crumbs. Bring enough water for the pasta to a boil in a large pot. Add the diced onion to a hot pan and sauté for 30 seconds. Then add the meat strips and sear them. After about 2 minutes, cover the pan and remove from the heat. Once the pasta water is boiling, add salt and simmer the penne over medium heat. Immediately after adding the penne, fry the mushrooms in another pan without fat or oil on level 7/9. Cover to prevent the mushroom water from evaporating. After about 3 minutes, combine the seared meat strips, onions, and mushrooms. It is important that the mushrooms have reduced in size and appear slightly flexible. Press the garlic cloves into the mushroom pan, add the herbs, and stir well. Reduce the heat to medium and remove the lid. Once the liquid has reduced, simply refill with a small ladleful of pasta water. After about 5 minutes, add the cream and cracked pepper and continue stirring well. When the penne is al dente, add it to the mushroom pan and stir well. Reduce the heat to 1/3 and add the cheese. Stir well, then cover the pan and let the dish stand for about 3 minutes. Garnish with curly parsley to serve.