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Pasta "Mafiosi" - med valgfrit kød eller vegansk

Laus Sørensen
I don't think Pasta Mafiosi can be called an original Italian dish. Several restaurants here in Prague have a variation of the dish, and what they all have in common is that they are more or less ‘spicy’. You can prepare it with a hint of chilli or you can let it come more directly with a kick of chilli. It's up to you and your family.
På restauranter i Prag serveres den med oksekød - typisk oksefilet. Men da jeg laver grundsaucen for sig og tilsætter kød til sidst, kan du lave den med mange andre varianter. Jeg vil foretrække noget kød, der bare skal have en hurtig svitsning på en pande, og er det oksefilet, må det gerne være en god kvalitet, der kan tygges selv efter meget kort tilberedning. Ofte laver jeg den også med kyllingelever, som er delikat, når den ikke tilberedes for længe.
Ønsker du en vegetarisk variant, kan du bruge svampe eller ristet tofu - eller begge dele.
If you have both meat eaters and vegetarians at your table, you can easily make flavours for both, precisely because you add meat/protein at the end.
TIP:
You can add meat or filling to only half of the sauce and freeze the rest. Then just fry the meat or veggie filling right before you want to serve it another day and have delicious, freshly prepared food in no time.
Udskriv Pin Opskrift
Cook Time 1 hr
Total Time 1 hr
Course Main course, Italian food, Pasta, Vegetarian
Cuisine international, Italian
Servings 5 persons

Ingredients
  

Sauce

  • 150 g onion
  • 200 g carrot
  • 2-3 cloves of garlic
  • 1-3 pcs small chillies or whatever chilli you can get your hands on. Or chilli flakes.
  • 2 tbsp oil
  • 2½ dl white wine
  • 1 can of diced peeled tomatoes or passata
  • 1-2 dl water or vegetable stock
  • 2½ dl cooking cream
  • 1 tbsp Wine vinegar, red or white
  • 1 tbsp sugar
  • 2 tsp salt
  • freshly ground pepper
  • Optional chilli flakes for adjustment

Kød eller vege-fyld (portionerne er til 4-5 personer - du kan halvere og lave to varianter)

  • 5 g salt
  • 5-600 g Beef fillet in thin strips OR
  • 5-600 g Pork tenderloin in thin strips OR
  • 5-600 g Chicken breast in thin strips OR
  • 5-600 g kyllingelever OR
  • 800 g mushrooms AND/OR
  • 400 g tofu
  • 1-2 tbsp oil

Pasta

  • 100-125 g pasta of your choice per person. I use homemade tagliatelle or pre-purchased linguine
  • Plenty! Freshly grated parmesan

Method
 

Sauce

  • Peel carrots and cut them into small cubes
  • Peel the onion and chop it finely
  • Pil hvidløg og hak det meget fint - eller brug en hvidløgspresser
  • Chop the chilli very finely. Remove the seeds first if you want the dish to be extra mild.
    VASK HÆNDER BAGEFTER (eller tag chancen :-) )
  • Heat the oil in a medium saucepan over medium heat
  • Sauté the onion and carrot until the onions are translucent but not coloured
  • Add garlic and chilli and sauté for 1-2 minutes
  • Add white wine and let it cook for 1-2 minutes so that the alcohol disappears.
    If you find it sad, drink a glass of chilled white wine while you continue cooking.
  • Add the tomatoes. Rinse the can with 1 dl of water, which you also add
  • Add salt, sugar and wine vinegar and a few grinds of freshly ground pepper
  • Simmer while you prepare meat or veg fillings
  • When you are ready to fry the meat/veggie filling, add the cooking cream and bring it to a very "low" boil.

Meat or Vege filling

  • Put water on to boil pasta in. Ideally, you cook pasta while you cook meat/veggie fillings and flavour the sauce.
    The pasta water should have 10 g salt per litre
  • Slice your meat into thin strips, sprinkle with the salt and toss it around
  • If you use chicken livers, cut them into pieces that are not too small, otherwise they can easily become overcooked and dry
  • If you are using mushrooms, cut them into coarse pieces. They will give structure and body to the dish.
  • If you're using tofu, drain it well and cut it into strips
  • Heat a frying pan, medium heat to hot and pour on the oil
  • Fry the meat so that it browns on the outside. You don't need to finish cooking it, it gets the last few minutes in the sauce.
  • If you use mushrooms, roast them over medium heat until the liquid they release has disappeared
  • If you're using tofu, fry it until it turns golden
  • Pour your meat/veggie filling into the sauce and heat it through for a few minutes.
    Season to taste. Is there the right amount of salt? Are the acidity and sweetness subtle but distinct enough to lift the flavour?
    Is the amount of chilli appropriate? Remember that the pasta doesn't have chilli, so the finished dish tastes significantly milder than the sauce alone. It's up to you whether you want a subtle hint of chilli in the background or if you want to be challenged a little more.

Cooking pasta

  • Read on the packet how long the pasta should be cooked. For example, if it says 7-9 minutes, we want to end at 7 minutes so that the pasta is al dente.
  • Cook the pasta 2 minutes shorter than you want the final result.
    Pour the pasta into a sieve or colander
  • Take 400 g of sauce with filling per person and pour it into the pasta pot
  • Pour the pasta into the sauce and cook gently for 2 minutes. The pasta tastes much better when it is allowed to soak up the sauce before serving
  • Serve immediately with a generous sprinkle of freshly grated parmesan
  • PS: Hvis du ikke ønsker at servere det hele, så brug kun den pastamængde og saucemængde, der svarer til antallet af personer. Dagen efter koger du pasta fra bunden, varmer sauce igennem , tilsætter pasta og har et friskt og al dente resultat - igen.