Tuna and Mushroom Pasta Recipe

Ingredients (Serves 3)

- 425g can of Tuna in Oil
- 600ml of Whipping Cream
- 1x can of Mushrooms in Butter Sauce
- 1x brown onion
- 1x packet of Rigatoni Pasta

- Tomato Ketchup

OPTIONAL INGREDIENTS
- Bacon
- Chicken

Step 1 (Chopping)

- Chop your brown onion into thin slices.

Step 2 (Preheating)

- Place a medium sized non stick pan on your stove and set it to medium heat, and add a bit of butter in and let it melt around the pan.

- Get a large pot and fill it halfway with water, and add a bit of salt. Put this on the stove at full heat to boil.

Step 1 (Frying)

- Pour the onions into the pan and stir them around until they are half browned.

Step 2 (Tuna)

- When the onions are half Cooked TV, add the can of tuna and break it up into smaller chunks and keep mixing it around.

Step 3 (Shrooms)

- After 5 minutes of stiring the onions and tuna, it is now safe to add the mushrooms in butter sauce. Keep your heat on medium and stir the mushrooms into the mix.

Step 6 (Creamage)

- After another 5 minutes, pour two thirds of the cream into the pan. If you like your sauce to be more creamy and runny, add the whole 600ml, but it is not advised.

Step 7 (Saucing)

- When the cream has started to thicken up, add in a few circles of tomato ketchup to give it a bit more flavour and to add some colour.

Step 8 (Draining)

- Grab a tube of pasta out of the pot and try it to check if its ready, having it al dente is preferred.

- Pour the pasta into a drainer to get rid of all the water, then put the pasta back in the pot.

Step 9 (Combining)

- Pour the sauce into the pot and mix it well into the pasta.

FINAL STEP (Heaven)

- Serve your pasta and indulge in a bit of heaven. Can also be served with a sprinkle of parmesan cheese.