PASTA ARRABBIATA (ANGRY PASTA)
I learned how to make this while I was in Italy one summer. You can add more or less crushed red pepper...and decide how "angry" you would like your pasta.-Stacie Gomm, Providence, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; discard drippings., In the same skillet, saute garlic in olive oil for 1 minute. Add the tomato puree, basil, pepper flakes and bacon. Bring to a boil; reduce heat and simmer 15 minutes to allow flavors to blend, stirring occasionally., Meanwhile, cook pasta according to package directions; drain. Serve with sauce; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 460 calories, Fat 28g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 925mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
MEAT SAUCE AND SPAGHETTI
Provided by Alton Brown
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the meat sauce:
- Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
- Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
- Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
- Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
- Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
- For the pasta:
- Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
- Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.
ANGRY PASTA
Make and share this Angry Pasta recipe from Food.com.
Provided by weekend cooker
Categories Weeknight
Time 40m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon, discarding drippings.
- In the same skillet, saute the garlic in olive oil for 1 minute.
- Add the tomato puree, basil, pepper flakes, and bacon, and bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to blend, stirring occasionally.
- Meanwhile, cook pasta according to package directions, drain.
- Serve with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 549.9, Fat 30.6, SaturatedFat 7.5, Cholesterol 25.7, Sodium 376.5, Carbohydrate 61.4, Fiber 9.9, Sugar 10.3, Protein 12
KITTENCAL'S DELICIOUS MEATY PASTA SAUCE
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3
SPAGHETTI ARRABBIATA ('ANGRY' PASTA SAUCE)
This spaghetti arrabbiata is a fiery little number that makes for a quick and easy weeknight dinner. With a spicy tomato sauce featuring red chilli and garlic, it's a delicious vegan pasta recipe that can easily be made gluten-free.
Provided by The Pesky Vegan
Categories Main Course Pasta
Time 25m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pan and add the chopped onion. Season with salt and pepper and cook gently on a low/medium heat for 5-6 minutes or until starting to soften, stirring regularly. You don't want the onion to colour too much, so turn down the heat and add a little extra oil if necessary.
- Once the onion is soft, add the garlic and chilli and cook for another minute. Again, you want to avoid getting any colour on the garlic.
- Next, add in the tinned tomatoes, bay leaf, and vegan balsamic vinegar (optional). If using plum tomatoes, break these apart with your spoon. Swirl a little water around the empty can and also add this to the pan. Bring to a simmer and cook on a low heat.
- Once the sauce is simmering away, start cooking your pasta in salted boiling water (roughly 10 minutes - follow package instructions). As the pasta is cooking, add the odd spoonful of starchy pasta water to the sauce to maintain a nice consistency and prevent it from drying out.
- For a smoother final sauce, gently mash it using a potato masher to break down the tomatoes. Once you've done this (optional), add a small handful of chopped fresh parsley and stir in. Remove the bay leaf and adjust the seasoning to taste, adding any extra salt, pepper, chilli, or balsamic.
- Once the pasta is cooked al dente, drain it and add to the pan with the arrabbiata sauce. Stir well to coat and serve with fresh parsley leaves and homemade vegan parmesan.
Nutrition Facts : Calories 532 kcal, Carbohydrate 97 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Sodium 875 mg, Fiber 9 g, Sugar 15 g, UnsaturatedFat 7 g, ServingSize 1 serving
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
EASY SPAGHETTI MEAT SAUCE
A simple, easy Homemade Spaghetti Meat Sauce. I have never bought bottle sauce again. This is a versatile recipe.
Provided by cle0369
Categories Sauces
Time 1h15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- 2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
LINDA'S MEATY SPAGHETTI SAUCE
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 4h25m
Yield 1 lg. batch, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
MEATY PASTA CASSEROLE
Make and share this Meaty Pasta Casserole recipe from Food.com.
Provided by WINNIE246
Categories One Dish Meal
Time 1h20m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions.
- Meanwhile, in a Dutch Oven, cook the ground beef, sausage, mushrooms, onion, and green pepper over medium heat until meat is no longer pink; drain.
- Drain pasta; add to the meat mixture.
- Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa, and pepperoni.
- Divide half of pasta mixture between two greased 13X9 in baking dishes.
- Sprinkle each with1/4 cup swiss cheese, 1 cup mozzarella cheese, and 1/3 cup parmesan cheese.
- Spread 3/4 cup three-cheese spaghetti sauce over each.
- Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
- Cover and freeze one casserole for up to 3 months.
- Cover and bake remaining casserole for 25 minute at 350 degrees. Uncover, bake 10min longer or until cheeses melt.
- To use frozen casserole: Thaw in the refrigerator overnight. remove from fridge 30 min before baking. Cover and bske at 350 degrees for 45 minute Uncover and bake 10 min or until cheese is melted.
Nutrition Facts : Calories 750.3, Fat 42.6, SaturatedFat 20.4, Cholesterol 137, Sodium 1869.5, Carbohydrate 44, Fiber 6.5, Sugar 6.1, Protein 48.1
THICK & MEATY SPAGHETTI SAUCE
As everyone knows by now, most of my recipes come from a "Taste of Home" recipe magazine. This is by far our favorite spaghetti sauce. It is so thick and meaty that sometimes my boys just pour it over a piece of garlic bread and eat it like that!
Provided by tree luee dee
Categories Sauces
Time 8h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook beef and sausage until no longer pink; drain.
- Transfer to a 5 quart slow cooker.
- Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well.
- Cover and cook on low for 8 hours or until bubbly.
- Serve over spaghetti.
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