Red Spaghetti Recipes

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CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

FAVORITE BAKED SPAGHETTI



Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

RED WINE PASTA



Red Wine Pasta image

Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken" pasta, combines thin strands of spaghetti with a reduced red wine-shallot sauce. Studded with bits of salty pancetta and sprinkled with Pecorino Romano cheese, it's a thirty-minute meal that is perfect for serving alongside slices of good crusty bread and a green salad.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into 1/2-inch pieces
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt
1 (750-ml) bottle red wine, such as Beaujolais
1 pound spaghetti
1/4 cup finely grated Pecorino Romano cheese, plus more for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

MAC'S SPAGHETTI RED (SPICY WITH A KICK)



Mac's Spaghetti Red (Spicy With a Kick) image

This is a simple recipe that has passed from my grandma to my dad to me. It's cheap and quick to make. If you like spicy food and you like spaghetti I think you'll like this recipe. I like to serve it with slices of french bread that have been slathered with garlic spread and lightly toasted in the oven. It has a kick I hope you like it!

Provided by Kntrldkaos

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs ground beef
3 (10 1/2 ounce) cans tomato sauce
1 2/3 ounces chili seasoning mix
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoon cayenne pepper
1 1/2 lbs uncooked spaghetti
1 teaspoon salt (or to taste)

Steps:

  • In a large skillet over med-high heat brown the hamburger (use a spatula to crumble the meat up fine while it cooks.
  • In a large stock pot start your pasta water to boil (don't forget to season the water with salt). Add spaghetti when the water has come to a rolling boil.
  • Once the meat is browned, strain it and return it to the pan.
  • Add the other ingredients except the spaghetti. Mix and simmer over low-med heat (be sure to stir occasionally so that it doesn't stick).
  • Strain the pasta when it's done and return to the stock pot.
  • Pour the meat sauce into the stock pot with the spaghetti and mix well.

SPAGHETTI RED



Spaghetti Red image

This is a timeless spaghetti sauce, a favorite of my Grandmother's. Due to health issues she can't cook anymore, but this is one of her favorites. In the summer I steal fresh tomatoes from my parent's garden... you can't beat this sauce when it's made with homegrown tomatoes. Leave it chunky or run it through a blender... it's up to you!

Provided by Little Mommy

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 -5 fresh whole tomatoes
2 tablespoons olive oil
2 -4 garlic cloves, minced
1/2 large onion, diced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 bay leaf
1 -2 teaspoon sugar
1 (6 ounce) can tomato paste
1 lb hamburger, browned and drained
4 slices bacon, cooked crisp and chopped
3 slices bacon, cooked crisp and chopped

Steps:

  • Preheat olive oil in pan
  • Peel and chop tomatoes.
  • saute onion and garlic until tender.
  • add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
  • cover and simmer 15-20 minutes.
  • serve over pasta and sprinkle with remaining bacon.

Nutrition Facts : Calories 354.1, Fat 25.4, SaturatedFat 8, Cholesterol 68.7, Sodium 888.7, Carbohydrate 11.4, Fiber 2.6, Sugar 6.9, Protein 20.9

RED BOWL SPAGHETTI



Red Bowl Spaghetti image

A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!

Provided by Carol Parker-Perez

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 8

Number Of Ingredients 12

12 ounces spaghetti
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
½ cup chopped green bell pepper
1 tablespoon olive oil
2 (14.5 ounce) cans diced tomatoes
1 cup water
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon salt
1 (6 ounce) can tomato paste

Steps:

  • In a large skillet cook ground beef. Drain excess grease.
  • In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
  • As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
  • In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
  • Serve warm.

Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

RED SAUCE AND SPAGHETTI



Red Sauce and Spaghetti image

Provided by Food Network

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving

Steps:

  • In a food processor, puree the tomatoes to a smooth creamy consistency.
  • Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
  • Add the tomatoes and season with salt and pepper.
  • Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
  • To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

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