SPAGHETTI ALA ELSA
Serve this spaghetti with Elsa's Sausage, peppers and onions. If you like it hot use extra spicy Italian sausage. This recipe is Rachel Ray's moms recipe. The addition of the butter is unique but it works, and what doesn't taste better with a little butter in it.
Provided by StreetChef
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a lare pot of water to a boil.
- Salt the water and add pasta.
- Cook to al dente.
- Heat a medium sauce pan over medium low heat.
- Add extra virgin olive oil, garlic, and red pepper. Let cook for 5 minutes, garlic will be soft and light golden.
- Remove garlic.
- Add stock or wine and stir 30 seconds, add tomatoes and combine.
- Season the sauce with salt to taste, then stir basil in and reduce heat to low.
- When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
- Add butter to spaghetti and toss to melt and coat.
- Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
- To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
- Top each portion with spoonfuls of remaining sauce.
Nutrition Facts : Calories 734.4, Fat 23.8, SaturatedFat 9, Cholesterol 30.3, Sodium 1053, Carbohydrate 106, Fiber 7.9, Sugar 13.3, Protein 25.5
SPAGHETTI ELSA
A spin on a Rachael Ray recipe. So simple and good is this meatless sauce. It's, also, easy on the purse strings. Dinner's ready in 30 minutes!
Provided by gailanng
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add salt to the water and pasta. Cook to al dente.
- Heat a medium sauce pot over medium-low heat. Add olive oil, garlic and black pepper; cook 5 minutes, garlic will be soft and light golden. Add stock or wine and stir 30 seconds. Next, add tomatoes and sugar; combine. Season the sauce with salt, to taste, then stir in basil and reduce heat to low.
- When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce then work in about 1/4 cup cheese at a time as you toss to combine until all cheese is used.
- To serve, using tongs or a meat fork, swirl the pasta into buttery, cheesy mounds onto each plate. Top each portion with spoonfuls of remaining sauce. Top with a few turns of fresh ground pepper.
Nutrition Facts : Calories 756.9, Fat 23, SaturatedFat 8.1, Cholesterol 30.2, Sodium 836.7, Carbohydrate 110.6, Fiber 9.5, Sugar 4.7, Protein 30.1
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