Peasant Style Spaghetti Food

PEASANT SPAGHETTI SAUCE(AKA GRAVY!)

Steps:

• sear neckbones on all sides using olive oil, then set aside.
• saute in olive oil, onion, garlic and basil.
• add the wine and scrape pot with cooking utensil.
• add tomatoes, bouillon, neck bones, sugar.
• add lid, cook on low, stir sauce every 20 minutes.
• with an hr left remove neckbones and add the paste.
• salt as needed. add parmesan to sauce when finished cooking.
• add cooked pasta.

PEASANT PASTA

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

PEASANT STYLE SPAGHETTI

Steps:

• Saute the garlic and tomatoes with the olive oil in a 10 inch skillet over medium-high heat until tender, about 5 minutes.
• Add the prosciutto, black pepper and oregano.
• Reduce heat and simmer until ingredients are well blended, about 3 minutes.
• Remove from heat and add the parsley and Asiago cheese.
• In a large pasta bowl toss the sauce mixture with the cooked and drained spaghetti.
• Garnish with additional whole parsley sprigs.

SICILIAN-STYLE SPAGHETTI

Steps:

• Preheat oven to 350°.
• Bring a large pot of water to a boil.
• Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
• Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
• Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
• Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
• Stir in raisins and pine nuts, and cook until just heated through.
• Remove from heat and cover; set aside.
• Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
• Toss to coat crumbs with oil, and spread into an even layer.
• Bake until lightly browned and crunchy, about 10 minutes.
• Set aside.
• Add salt and return to boil; add spaghetti and cook according to package directions.
• Drain, and add to a large bowl.
• Drizzle with remaining 2 tablespoons oil; toss to coat.
• Top with cauliflower mixture, parsley, and lemon juice.
• Gently toss to combine.
• Sprinkle with panko and cheese; serve immediately.

FILIPINO STYLE SPAGHETTI

Steps:

• Cook the noodles as per package direction. Drain and rinse. Set aside.
• Slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave.
• Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
• Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
• Mix and let it simmer for about 10 minutes until it gets thick and red.
• Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done!
• Top the noodles with the warm sauce. Sprinkle with quick melt cheese!