SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
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.
SPAGHETTI IN SPICY TOMATO SAUCE (LOMBRICHELLI ALL'ETRUSCA)
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
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.
SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE
Steps:
- Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
- While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
SPICY SPAGHETTI SAUCE
I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6-1/2 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
SPAGHETTI WITH SPICY TOMATO SAUCE
Yield Serves 2 as a main course or 4 as a first course
Number Of Ingredients 8
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper.
- While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta.
- Garnish pasta with basil.
SPAGHETTI WITH SPICY TOMATO, BACON AND MUSHROOM SAUCE
This version of the classic Italian recipe, spaghetti Amatriciana is a perfect example of fast food as it should be - whilst the pasta cooks the sauce is prepared all ready to eat in less than 30 mins! What's more any leftovers could be served cold the next day as a pasta salad in a packed lunch box.
Provided by English_Rose
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pan of boiling salted water for 10 mins or according to packet instructions.
- Meanwhile, heat a non-stick frying pan and when hot, add the oil and bacon, then sauté for 3-4 mins, then add the mushrooms and cook for 5 mins or until the bacon and mushrooms are golden.
- Add the chopped tomatoes and chili and simmer over a high heat for 3-4 mins or until the sauce has reduced. Remove from the heat, stir in the sugar and season to taste.
- Drain the spaghetti in a colander and return to the pan, add the spaghetti to the sauce and toss well to mix. Finally add the parsley and serve.
Nutrition Facts : Calories 570.4, Fat 19.9, SaturatedFat 5.7, Cholesterol 39, Sodium 832.5, Carbohydrate 70.3, Fiber 4.6, Sugar 5.1, Protein 27
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- Cook the spaghetti as per package instruction or follow this: bring about 4-5 cups of water to a boil, add big pinch of salt.
- Once water starts boiling, add spaghetti into it. Keep it whole, do not break, as it cooks it will settle down in the boiling water. Let it cook for 8-10 minutes or till al dente.
- Note: Boiling pasta and making sauce, do both tasks simultaneously. Keep all the ingredients ready for tomato sauce, add pasta to the water and on other stove start making sauce. Both will be ready at the same time and mix them together.
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