Spicy Spaghetti Sauce Food

SPICY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

SPICY MEATLESS SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and celery; saute until onion has softened and turned translucent, about 5 minutes. Stir in diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
• Reduce heat and simmer for about 5 minutes. Taste and adjust seasonings as needed.

THICK AND SPICY SPAGHETTI SAUCE

Steps:

• 1. Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble. Drain well, and stir in remaining ingredients.
• 2. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally.
• 3. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated parmesan cheese if desired.

BASIC SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

CRABZILLA'S SPICY CHUNKY GARLICKY SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large, deep pot.
• Saute onion, garlic, and mushrooms until soft and slightly browned.
• Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
• Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
• Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
• Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
• Add red wine and continue to boil for another 2 minutes.
• Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
• I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
• Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
• Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.

PENNE SPICY TOMATO SAUCE

Steps:

• Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour.Add the garlic and chilli and continue to fry for 1-2 minutes
• Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season, to taste, with salt and freshly ground black pepper.
• Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume.
• Just before serving, stir the crumbled mozzarella into the spicy tomato sauce. Stir the drained pasta into the sauce.
• To serve, divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining torn basil leaves and the grated parmesan.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

SPICY SAUSAGE SPAGHETTI

Steps:

• In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm. , In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. , Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.