Village-style pasta with stew
8 servings
40 minutes
Pasta with stewed meat in a rustic style is a simple yet incredibly comforting dish born from rural life, where it's important to cook hearty, quickly and deliciously. Its roots go deep into Russian cuisine, where stewed meat is an essential product, especially on hikes and expeditions. Golden-browned pasta infused with the aroma of onions and tomatoes, tender pieces of stewed meat combined with the slight acidity of fresh tomatoes—this taste evokes the coziness of home and the warmth of a family dinner. Preparing the dish doesn't require complex ingredients but reveals its charm in simplicity. It's perfect for lunch outdoors or with family. The finishing touch of greens adds freshness while its richness makes it an excellent choice for those wanting to feel full and enjoy classic rustic flavors.
1
Clean the onion. Cut it into small cubes. Take a pan with a lid, set the lid aside for now, heat the pan, and pour in sunflower oil. Add dry pasta to fry (they can be any type — spirals, shells, vermicelli), and add the chopped onion. Once the pasta starts to brown, stir. They need to brown on both sides.
- Onion: 2 pieces
- Pasta: 400 g
2
Carefully pour in water to cover the pasta. Cover the pan with a lid, set to medium heat, and let the pasta cook. Occasionally open and stir, adding more water if needed.
3
Wash the tomatoes and cut them into small cubes. When the pasta is half cooked, add the chicken cube and the chopped tomatoes with their juice. Do not salt the pasta yet!
- Tomatoes: 2 pieces
- Chicken bouillon cube: 1 piece
4
Open the canned meat, cut it into pieces, and add it with the fat to the prepared pasta. Reduce the heat, mix, taste for salt, and if needed, add salt to taste. Also, add any herbs to taste (for example, green onions and dill).
- Stew: 2 jars
- Green: to taste
5
Cook for 7–10 minutes. Turn off.