Phyllis Dillers Tomato Spaghetti Sauce Recipes

BUTTERY TOMATO SPAGHETTI

Steps:

• Heat a large pot of salted water to boil for the pasta.
• Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
• Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

EASY SPAGHETTI WITH TOMATO SAUCE

Steps:

• Brown beef over medium heat. Drain off fat.
• In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
• Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

PHYLLIS DILLER'S TOMATO SPAGHETTI SAUCE

Steps:

• Heat up the 2 tablespoons of olive oil in a large sauce pan. Add the ground beef and cook it until browned.
• Open and add the contents of the canned tomatoes, tomato paste, and mushrooms (with the mushroom liquid intact). Add the chopped onions, garlic, oregano, basil, cayenne pepper and wine as well, and stir well.
• Bring the mixture back to a boil, and reduce heat to low, simmering for about 1 hour.
• Remove from heat and serve over spaghetti or another pasta of your choice. Garnish with parmesan if desired.

SPAGHETTI IN SPICY TOMATO SAUCE (LOMBRICHELLI ALL'ETRUSCA)

Steps:

• Heat oil in a large sauté pan. Add carrots, celery and onion and cook on medium until soft. Stir in chili and continue cooking, stirring occasionally, until vegetables are lightly browned, about 20 minutes total.
• Place tomatoes in a bowl, crush fine with your hands and add to pan. Stir. Bring to a simmer, reduce heat to very low and cook, stirring from time to time, 1 1/2 hours, until reduced and concentrated. Do not allow sauce to scorch. Season to taste with salt. Set aside.
• Bring a pot of salted water to a boil for pasta. Cook pasta until al dente. Add 1/2 cup pasta water to tomato mixture. Drain pasta. Reheat sauce to a simmer, add pasta and toss a few minutes until pasta is well coated with sauce. Serve, with generous drifts of cheese on top.

TOMATO-BUTTER PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
• Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.