Lil Shannys Spaghetti Recipes

SLUT'S SPAGHETTI

Slut's Spaghetti image

Provided by Nigella Lawson : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
8 anchovy fillets, drained and finely chopped
2 garlic cloves, peeled and thinly sliced, crushed or grated
1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
Salt
1 pound spaghetti
1 (14-ounce) can diced tomatoes
1 1/4 cups chopped drained pitted black olives
2 tablespoons small capers, well rinsed and drained
2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
Freshly ground black pepper

Steps:

Bring a large pot of water, for the pasta, to a boil over medium heat, though you don't need to get started on the sauce until the water is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost "melted". Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there's some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
Make Ahead Note:
The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
Freeze Note:
The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

LITTLE SMOKIE SPAGHETTI

Little Smokie Spaghetti image

I was very exhausted one night and did not feel upto fixing dinner. I threw this together from leftovers and it was such a hit I thought I would post it.

Provided by Nyteglori

Categories Spaghetti

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 ounces Little Smokies sausages
2 cups cooked spaghetti
1/2 cup barbecue sauce
mozzarella cheese (optional)

Steps:

Add little smokies to barbecue sauce and heat in microwave until hot (about 2-3 minutes) stir every minute.
Heat cooked spaghetti up (about 2-3 minutes).
Serve smokies in BBQ sauce over the spaghetti and top with cheese. Serve with leftover vegetables from the fridge.

Nutrition Facts : Calories 242.8, Fat 8.4, SaturatedFat 2.8, Cholesterol 18.1, Sodium 555.1, Carbohydrate 33.4, Fiber 1.4, Sugar 8.9, Protein 7.6

LIL' SHANNY'S SPAGHETTI

Lil' Shanny's Spaghetti image

Make and share this Lil' Shanny's Spaghetti recipe from Food.com.

Provided by Chef Shanny

Categories One Dish Meal

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box spaghetti
1 (12 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 ounce) can diced tomatoes with sweet onions
1 (8 ounce) package neufchatel cheese or 1 (8 ounce) package cream cheese
1 lb ground sirloin or 1 lb ground chuck
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons italian seasoning

Steps:

Start boiling water to cook the pasta as directed on package.
Next brown the beef in a deep skillet.
Add the tomato sauce, tomato paste, diced tomato with onion and 1/2 cup water. (If your skillet is not big enough it is okay to transfer to a pot.).
Stir the mixture and bring to a boil, then lower to a simmer. You will want to add salt, pepper, and italian seasoning (to your taste preference).
Pasta should be drained by now.
Add the nuefchatel/cream cheese to the sauce mixture. Stir until it is completely blended. Add to the drained pasta and dinner is served.

Nutrition Facts : Calories 329.1, Fat 10.6, SaturatedFat 4.9, Cholesterol 46.3, Sodium 656.2, Carbohydrate 40, Fiber 2.7, Sugar 5.5, Protein 18.3

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