spaghetti recipe
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free skin care · Mon Jan 22, 2007 12:48 pm

Post your spaghetti recipe's

free skin care · Mon Jan 22, 2007 3:40 pm

Here's a simple one...

Brown lean ground beef with chopped onions and garlic until the onions are clear and the meat is cooked. Add salt and pepper to taste.

Add a jar of your favorite tomato based sauce and simmer. Chop up some fresh basil stir it in just before serving.

free skin care · Mon Jan 22, 2007 3:41 pm

Ugh..

Now I want spahgetti tonight. Laughing

free skin care · Mon Jan 22, 2007 4:07 pm

Today for lunch I made corn penne. ( I never had corn pasta before.. it was very good.) Roasted garlic and tomatoes sauce, with added smoked tuna and artichokes, and a generous sprinkling of cayenne.

I ate it all without too much of a struggle Cool

free skin care · Mon Jan 22, 2007 9:04 pm

catski wrote:

Today for lunch I made corn penne. ( I never had corn pasta before.. it was very good.) Roasted garlic and tomatoes sauce, with added smoked tuna and artichokes, and a generous sprinkling of cayenne.

I ate it all without too much of a struggle Cool

I've never had corn pasta before -- what's it like? I imagine that it tastes like popcorn... am I right? Laughing

free skin care · Tue Jan 23, 2007 12:01 am

I adore spaghetti marinara and have only ever had decent ones at top restaurants. Does anyone have a recipe, particularly the sauce which I prefer to contain a garlic flavour.

free skin care · Tue Jan 23, 2007 2:44 am

tam wrote:

catski wrote:

Today for lunch I made corn penne. ( I never had corn pasta before.. it was very good.) Roasted garlic and tomatoes sauce, with added smoked tuna and artichokes, and a generous sprinkling of cayenne.

I ate it all without too much of a struggle Cool

I've never had corn pasta before -- what's it like? I imagine that it tastes like popcorn... am I right? Laughing

tam, it's yellow of course,and mild tasting. very easy to eat. yes.... like popcorn, in fact!

free skin care · Tue Jan 23, 2007 7:30 am

Another garlic fan here.

My recipes is pretty basic BUT -

Tomato puree (not sauce, too thin)
onions
garlic
oregano
salt
pepper
pinch of sugar

The key I found (for my version - Vampire Killer, lol) is to roast a large head of fresh garlic til it's soft then add it into the sauce. It really seems to allow the sweetness of the garlic to shine thru and flavors the sauce so nicely.

I'll add part to the sauce that's simmering and reserve part to add to the ground meat (ground turkey is FAB in this BTW). Once it's lightly browned I'll add it to the sauce and allow it to simmer, stirring occasionally for about an hour. The longer you simmer the better the ingredients have to marry but the inclusion of the sugar allows the sauce to lose some it's 'just made' flavor.

bushy wrote:

I adore spaghetti marinara and have only ever had decent ones at top restaurants. Does anyone have a recipe, particularly the sauce which I prefer to contain a garlic flavour.

free skin care · Tue Jan 23, 2007 10:04 am

Hi my favourite is a *healthy* Carbonara.

Serves 2

125gm Spaghetti
1 egg
1 clove garlic,crushed.
1 table spoon creme fraiche
small spoon parmesan
3 Turkey rashers, chopped
chopped parsley
salt and freshly gound pepper

Fry chopped Turkey rashers,or lean bacon, mushrooms and garlic,beat egg, creme fraiche, grated parmesan together.Add black pepper. When spahetti is cooked add turkey rashers and stir in egg mix,the hot spaghetti cooks the egg, garnish with chopped parsley and enjoy.

free skin care · Tue Jan 23, 2007 10:29 am

Candy8865 wrote:

The key I found (for my version - Vampire Killer, lol) is to roast a large head of fresh garlic til it's soft then add it into the sauce. It really seems to allow the sweetness of the garlic to shine thru and flavors the sauce so nicely.

I'll add part to the sauce that's simmering and reserve part to add to the ground meat (ground turkey is FAB in this BTW). Once it's lightly browned I'll add it to the sauce and allow it to simmer, stirring occasionally for about an hour. The longer you simmer the better the ingredients have to marry but the inclusion of the sugar allows the sauce to lose some it's 'just made' flavor.

Maureenall, that's sounds awesome! I love garlic; will definitely have to try this next time. Very Happy

free skin care · Tue Jan 23, 2007 2:32 pm

Here's mine- it has a bit of a spicy kick to it, but I cheat and use bottled tomato sauce:

1/2 larege onion chopped
1 green pepper chopped
15 mushrooms- sliced
2 cloves of garlic crushed (not the whole garlic, just 2 of those pieces of it, not sure if it is called a clove or not)
2 tablespoons salt
1 table spoon paprika
1/2 tea soon red chili pepper
1 table spoon garam masala (check out an indian store)
2 bottles of Cattelli Fine Herb pasta sauce

need 2 pots:
in one pot- brown the ground beef

in the other pot:
throw onions, garlic and green pepper in pan with about 2 table spoons of canola oil

When about 1/2 cooked throw in salt and spices

Add mushrooms- wait until cooked

Add the cooked ground beef to the vegetables.

Add the two bottle of pasta sauce.

Bring to a boil and keep on heat for about 15 mins

There you go, a pasta sauce with a kick!

I sometimes freeze my sauce and use it later, it becomes even more flavorful in the freezer.

free skin care · Tue Jan 23, 2007 2:38 pm

thanks for the info. Keep going...good to know good recipe.

free skin care · Tue Jan 23, 2007 10:04 pm

Thanks Candy, sounds like a very tasty but simple recipe.

free skin care · Tue Jan 23, 2007 10:34 pm

This is my favorite! Everyone goes crazy for these meatballs. I think the currants and pine nuts make them...I'm drooling thinking about them Smile

The link has the rest of the instructions.

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil

Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants

1 pound spaghetti

http://www.epicurious.com/recipes/recipe_views/views/102117

free skin care · Wed Jan 24, 2007 2:05 pm

This recipe is super simple but the flavors all come together nicely.

Spaghetti with Tuna Sauce

-Saute either minced garlic or onions in Olive Oil until soft
-Add 4-5 anchovie fillets and let simmer until they can break apart with a spoon or fork
-Add one can of chopped tomatoes (or about 400 grams of tomatoe sauce) and saute until it reduces a bit
-Stir in a large can of tuna and fresh chopped parsley and let simmer for a few minutes
-Salt to taste
-Toss with spaghetti and stir together for a minute on stove
-Add a bit of crushed red pepper if you like

free skin care · Wed Jan 24, 2007 5:11 pm

The easiest and quickest Italian spaghetti meal would have to be "Spaghetti Aglio e Olio" which means Spaghetti Garlic and Oil.

Cut up some garlic very finely and sautee in a pan with extra virgin oilve oil. Sprinkle in some dried chili peppers or chop up some freshy spicy cayenne peppers really finely. Cook pasta til "Al Dente" and move to pan with oil and garlic. Stir all together and serve. Easy peasy! You may want to sprinkle some parmiggiano reggiano cheese on as well for some extra flavour. (Mmmmmm cheese! LOL Wink

)This dish is often made with anchovies or sardines as well, but tastes great as is. I make this all the time when I'm not feeling creative and just want a good plate of pasta. They key here is using a very good olive oil. Even though I'm Italian I prefer Spanish olive oil (GASP! Shock

I know, Blasphemy. LOL Laughing

But I find the olives have a bit more of a piquante taste which I really like.) Make sure to have some nice crunchy garlic bread to go with it and a nice glass of wine to wash it all down. Yum! Very Happy

free skin care · Wed Jan 24, 2007 5:57 pm

Unfortunately for me it has to be simple - no green peppers, no mushrooms or no one but me will eat it! Crying or Very sad

bushy wrote:

Thanks Candy, sounds like a very tasty but simple recipe.

free skin care · Wed Jan 24, 2007 6:14 pm

Being brought up in an Italian family pasta is a staple in my house (for those who know me don't let my marriage name "Mac" fool you) Laughing

. I have several nice receipts for spagetti. Recently I have tried one of Rachael Ray's favorites and my family loves it:

1 pound of ground beef, lean
1 egg, beaten
1/2 small cooking or boiling onion, finely chopped
2 cloves of garlic, minced
1/4 cup of grated Parmigiano (a handful)
1/2 cup of Italian bread crumbs ( 2 handfuls)
1 tablespoon extra-virgin olive oil ( once around the pan)
1/2 cup of beef broth or dry red wine (a couple of splashes)
1 can (28 ounces) crushed tomatoes
1/2 teaspoon ( 2 shakes) crushed red pepper flakes
2 sprigs fresh oregano, chopped , or 2 pinches dried
A palmful chopped fresh flat leaf parsley
3/4 pound spaghetti, cooked al dente, about 8 minutes
Grated Parmigiano cheese and garlic bread, for the table
----------------------------------------
Combine meat, egg, onion, garlic, grated cheese, bread crumbs, and a little pepper in a bowl.
Heat a deep nonstick skillet over medium-high heat and drizzle in oil. Roll small balls and drop into hot pan. When all the meat is rolled and in the pan, give the pan a good shake and cover. Cook meatballs for 8 minutes, giving the pan a good shake frequently to keep meat from burning. If balls are browning too quickly, reduce heat a little.
Add broth or wine and let reduce for 1 to 2 minutes. Add tomatoes and red pepper flakes, then oregano and parsley. Simmer until pasta is ready. Toss pasta with sauce and serve with garlic bread and grated cheese for topping.

Don't forget the red wine. Drool

free skin care · Wed Jan 24, 2007 10:53 pm

wildflower wrote:

The easiest and quickest Italian spaghetti meal would have to be "Spaghetti Aglio e Olio" which means Spaghetti Garlic and Oil.

Cut up some garlic very finely and sautee in a pan with extra virgin oilve oil. Sprinkle in some dried chili peppers or chop up some freshy spicy cayenne peppers really finely. Cook pasta til "Al Dente" and move to pan with oil and garlic. Stir all together and serve. Easy peasy! You may want to sprinkle some parmiggiano reggiano cheese on as well for some extra flavour. (Mmmmmm cheese! LOL Wink

)This dish is often made with anchovies or sardines as well, but tastes great as is. I make this all the time when I'm not feeling creative and just want a good plate of pasta. They key here is using a very good olive oil. Even though I'm Italian I prefer Spanish olive oil (GASP! Shock

I know, Blasphemy. LOL Laughing

But I find the olives have a bit more of a piquante taste which I really like.) Make sure to have some nice crunchy garlic bread to go with it and a nice glass of wine to wash it all down. Yum! Very Happy

Wildflower, is this an Italian dish. I had actually forgotten about this recipe because I haven't eaten it for nearly 15 years. I had a friend from Austria and this was his favourite dish although he mixed the parmesan through the spaghetti before serving. It really was scrumptious. He was from the Tirole area of Austria so I am curious to know if its origins are Italian or Austrian.

free skin care · Thu Jan 25, 2007 1:19 am

Quote:

Wildflower, is this an Italian dish. I had actually forgotten about this recipe because I haven't eaten it for nearly 15 years. I had a friend from Austria and this was his favourite dish although he mixed the parmesan through the spaghetti before serving. It really was scrumptious. He was from the Tirole area of Austria so I am curious to know if its origins are Italian or Austrian.

Hi Bushy,
I'm not Wildflower but I can tell you that the origin of this dish is definitely Italian.

free skin care · Thu Jan 25, 2007 5:06 pm

bushy wrote:

Wildflower, is this an Italian dish. I had actually forgotten about this recipe because I haven't eaten it for nearly 15 years. I had a friend from Austria and this was his favourite dish although he mixed the parmesan through the spaghetti before serving. It really was scrumptious. He was from the Tirole area of Austria so I am curious to know if its origins are Italian or Austrian.

It's definitely an Italian dish as far as I know, but I'm sure that with Austria bordering Italy, many native dishes may have been adapted north of Italy.

free skin care · Sat Jan 27, 2007 5:24 pm

Spaghetti is my husband's favorite meal, so I've come up w/ a healthy version that he and the kids will eat and that I feel good serving.

2 lbs ground sirloin or turkey breast
1 lg onion
3 lg cans crushed tomatoes (I use Contadina Roasted garlic - SOOOOO much less sugar than normal spag sauce)
salt, pepper, garlic, oregano to taste
1 pckg WHOLE WHEAT (not a "blend") capellini
fresh grated parm chees

Using the whole wheat pasta and crushed tomatoes makes me feel so much better about giving them pasta so often.

Sat Jan 27, 2007 11:02 pm

Hey, you know what I do?

I throw all of my ingredients into an oven-safe pot, like a Dutch oven, or even one of those meat roasting pans at 375 degrees and bake away! Nice, concentrated tomato flavor. Very rich! Razz

I alternate what I add to my sauce, too. A lot of times I broil some chopped pepperoni and add it to my sauce. Sometimes I toss in a broiled lamb chop. It varies.

But yeah, try roasting your sauce next time. Awesome!

free skin care · Sun Jan 28, 2007 6:43 pm

Winnie,
I'm salivating over your recipe!

CG

Mon May 21, 2007 1:10 pm

Hey, what about mine? I promise it's good! Laughing

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