Scrumptious Spaghetti Recipes

QUICK AND EASY ONE-POT SPAGHETTI DINNER

Quick and Easy One-Pot Spaghetti Dinner image

Cleanup is a breeze with this easy, one-pot spaghetti dinner. The pasta cooks in the sauce, reducing the number of pans and utensils you'll need.

Provided by Diana Rattray

Categories Entree Lunch Dinner Pasta

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
3/4 pound ground beef
1 small onion
2 cloves garlic
1/8 teaspoon cayenne pepper
1 teaspoon dried basil (or 1 tablespoon fresh)
1/2 teaspoon dried oregano
2 cups water
1 1/2 cups marinara sauce (or your favorite commercial spaghetti sauce )
3 tablespoons tomato paste
12 ounces thin spaghetti (dry, uncooked, broken into thirds)
Kosher salt and ground black pepper (to taste)
1 cup grated Parmesan cheese

Steps:

Gather the ingredients.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
Peel the onion and garlic. Chop the onion finely and mince the garlic.
Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
Taste the spaghetti and season with salt and pepper to taste.
Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
Enjoy!

Nutrition Facts : Calories 567 kcal, Carbohydrate 50 g, Cholesterol 96 mg, Fiber 5 g, Protein 43 g, SaturatedFat 8 g, Sodium 994 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 10 g

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

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