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X Italian Pasta Dishes
Spaghetti Don Isadoro (with garlic, mushrooms and tomato paste)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti
4 cups water

3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/4 pound mushrooms, peel and sliced
1 6-oz. can tomato paste
dash of Worcestershire sauce
1/2 teaspoon salt
dash of pepper

Parmesan cheese, grated


Cook spaghetti in boiling, salted water; drain.

Fry onion, garlic and mushrooms in hot olive oil until brown; add tomato paste, water, salt pepper and Worcestershire sauce; simmer 30 minutes.

To serve, pour sauce over spaghetti and sprinkle with cheese.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Henri de Toulouse-Laurec: Le jeune routy, around 1882.

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