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Spaghetti alla Anmadu

updated

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 2 garlic cloves
  • 3 tbsp tomato paste, hot
  • 4 cl cognac
  • 1 can tomatoes, chopped, with basil
  • 150 g diced ham
  • 125 ml vegetable stock
  • 200 ml cream
  • 500g spaghetti

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 50 minutes

spicy tomato sauce with cognac, garlic and ham cubes

Finely chop the onion and garlic. Fry the onions in a little oil until translucent, add the tomato paste and cook over medium heat, then add the garlic and cook. When the tomato paste is lightly browned in the pan, add the cognac and let it simmer. Then add the chopped tomatoes, vegetable stock, and diced ham and simmer over low heat for about 30 minutes. Meanwhile, cook the spaghetti according to the instructions. Finally, pour the cream over the tomatoes, mix well, and bring everything to a boil briefly. Pour the sauce over the spaghetti and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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