Spicy Truffle Fettuccine Alfredo

After a long hiatus in cooking, today did a simple, quick pasta for the kiddos.

My packet of week-old mushrooms are 'screaming' at me...

I ought not to waste resources in this very expensive world.

On the way home from work, I braved myself to check with the troop if anyone wants to eat if mummy cooks Fettuccine..Perfect 'Yes' was the returns..

Faster gather all I have the moment I set foot in my house...Fettuccine, mushrooms, spicy hot sausages, Alfredo sauce, fresh parsley...

This is so fuss free, really, I put a pot of hot water and cook the pasta while i slice my mushrooms, crushed and minced garlic, sliced up the sausages, chopped a bunch of parsley leaves.

Cook the pasta till aldente which took me 7 mins in microwave, set aside.

Slice the mushrooms and heat up a frying pan without oil, sweat the mushrooms till it dries up all the liquid.

Add in a teaspoon of butter and saute the mushrooms, throw in some minced garlic and mixed well, dish it up and set aside.

Slice the spicy sausage and pan fry till slightly crisp.

Pour 3/4 jar of Alfredo sauce into pan and add in the mushrooms.

Once it starts to bubble, add in half the sausages, then the fettuccine.

Give it a good stir and add pasta water if you find it too thick, otherwise it should be good.

Add in extra sausages and garnish with chopped parsley

I added two spicy chicken cutlet to up the spicy level.

Slurp slurp, dinner is ready..before serving add truffle oil to lift the flavour to another level..

Happy Tummy, Happy Mummy..gauranteed within 60 minutes with Isabelle....

Serves 4

5  pieces of futtuccine

3 spicy hotdogs

A packet of brown and white mushrooms (about 15 pcs)

5 cloves of garlic - minced
2 pieces of spicy chicken cutlet

Sprigs of parsley

Method as attached to photos.

Tips on chopped garlic..adapted from Facebook

Garlic cannot use immediately after chopped whyGarlic should not be used immediately after being chopped or crushed because it needs to rest for 10 to 15 minutes to activate its maximum health benefits, particularly the formation of a compound called allinase

Here is the detailed reasoning based on the provided search results:

1. The "Resting" Period Maximizes Health Benefits 

• Allicin Activation: While garlic is packed with health benefits, the primary active compound, allicin, is not present in significant amounts in whole cloves. When you chop or crush garlic, you break its cell walls and release an enzyme called allinase.
• The Reaction: This enzyme converts a compound called alliin into allicin. This process takes roughly 10–15 minutes to reach full potential.
• Heat Sensitivity: If you cook garlic immediately after chopping, the heat can destroy this enzyme before the allicin has fully developed, meaning you lose out on the nutritional, antibacterial, and antioxidant benefits. 

2. It Improves Flavor and Aroma 

• Flavor Development: The same chemical process that creates the health benefits also enhances the flavor. Letting the garlic sit allows it to develop a richer, more robust, and complex aroma.
• Preventing Burned Garlic: Because minced garlic cooks so quickly, it is easy to scorch in a hot pan, which makes it taste bitter. Resting it allows you to time your cooking better, often adding it later to avoid burning. 

3. Ideal Preparation Method

• "Chop and Rest": For maximum health benefits, chop or crush your garlic at the beginning of your cooking prep and let it sit for about 10–15 minutes before adding it to a pan on low-to-medium heat.
• Avoid Over-Resting: While 10–15 minutes is perfect, letting it sit too long (hours or days) causes the flavor and health benefits to degrade, although it will still taste fine

Note: If you are cooking a recipe that requires raw garlic, such as salad dressing, let it rest so the flavor matures before mixing it into the ingredients.