Spaghettialfredopastasauce Recipes

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

THE BEST BAKED ALFREDO SPAGHETTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
• Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
• Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

SPAGHETTI-ALFREDO PASTA SAUCE

Steps:

• Follow directions on box to make pasta noodles.
• (You can use any kind of pasta noodles you want, such as shells or spirals, but I use penne because I think the sauce sticks well to the penne pasta.).
• As for the pasta sauce --
• Turn stove on to medium heat and add oil in a medium-sized pot.
• Once the oil is hot, saute the minced garlic until light brown.
• Once the garlic is light brown, pour Ragu spaghetti sauce and Classico alfredo sauce into the pot.
• Stir the sauces together to make a beautiful orange colored sauce.
• Turn heat up to medium-high until the sauce boils.
• Turn heat back down to medium and add salt and pepper to taste. (I usually do not add very much, just a few pinches of each.)
• (Optional!) Add crushed red pepper to add a spicy kick to the sauce. If you want you can add more or less, it is really up to you!
• Serve pasta noodles on plates and pour sauce over each serving. (I would not recommend mixing the pasta into the sauce until it is ready to serve because the noodles will get soggy.).
• Enjoy! =O.

TRADITIONAL ALFREDO PASTA

Steps:

• In a large pot of boiling salted water cook the fettuccine al dente.
• in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
• Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper. Enjoy!

ONE-TRAY ALFREDO PASTA RECIPE BY TASTY

Steps:

• Take two sheets of aluminum foil, about 12x12-inch (30x30 cm) and stack them on top of each other.
• Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
• Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
• Preheat oven to 400ºF (200ºC).
• Add all of the ingredients to one of the foil boats, then stir.
• Bake for 12 minutes.
• Allow to cool for 10 minutes.
• Eat or pack into tupperware and refrigerate 3-5 days.
• Enjoy!

ALFREDO SAUCE WITH PASTA

Steps:

• Cook noodles or fettuccine according to package directions.
• Heat butter and cream in saucepan until butter is melted.
• Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth.
• Add to drained noodles and toss until they are well coated.
• Sprinkle with remaining cheese. Variation: Add cooked shrimp, crab or mushrooms.

EASY PASTA ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile in a small saucepan, combine cream and nutmeg. Cook, uncovered, over medium-low heat in butter until heated through (do not boil). Stir in Parmesan cheese until melted. , Drain pasta; transfer to a large serving bowl. Add cheese sauce; toss to coat.