Spicy Spaghetti Champion Recipes

SPICY CHICKEN SPAGHETTI

Steps:

• Line a 9-by-13-inch baking dish with 2 pieces of foil.
• Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
• Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
• Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
• If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
• Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
• If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
• To cook from frozen: Preheat the oven to 325 degrees F.
• Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
• Serve with salad and French bread.

SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Gather the ingredients.
• Set a large covered pot of water over high heat to boil.
• When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
• Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
• Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
• Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
• When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
• Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.

SPICY SPAGHETTI SAUCE

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.

SPICY SPAGHETTI WITH GARLIC MUSHROOMS

Steps:

• Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
• Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS

Steps:

• Put a large pot of heavily salted water on and let it come to a boil.
• Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
• When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
• Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
• Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
• Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

SPICY SPAGHETTI

Steps:

• In a large pot begin boiling water for your noodles.
• Brown your ground beef and drain the fat if it has a fat content higher than 7%.
• Pour the Ragu sauce over your ground beef and mix a little bit of water into it. I usually add enough water to the empty Ragu jar to reach the bottom of the label, shake it in the jar to rinse the jar, then add that for my water to the sauce and meat.
• - Add THREE drops of Da'Bomb to the meat and sauce and stir it inches DO NOT ADD MORE THAN THREE DROPS OR IT WILL BE TOO SPICY EAT!
• - Chop the 1/4 onion and add to the sauce.
• - While the sauce cooks, add noodles to the now boiling water. Once the noodles are fully submerged in the water let them cook for ten minutes.
• - Add a couple handfuls of shredded cheese to the sauce and stir inches.

SPICY SPAGHETTI CHAMPION

Steps:

• Boil spaghetti has directed with 3 cloves of garlic whole, salt, and oil. Pour just a little bit of oil; drain.
• Use same pot and heat 1/4 cup of oil.
• Add minced garlic--mix until you smell garlic 10 seconds or so.
• Add cans of "El Pato' tomato sauce (I use yellow can), serrano chiles, diced tomato, red crushed pepper; mix together and bring to a boil and lower it to low medium until it's very hot.
• Pour spaghetti into sauce and mixed well--mix half of the cheese and the other half on top when your done mixing.
• Do not use mozzarella, cheddar or parmesan--you're better off eating it with no cheese. It's fantastic without cheese.
• Make sure you do not over do it with the cheese. It should have enough cheese that your hoping to find a piece of cheese when you're eating.
• Do not over do it on the cheese - it's fantastic without cheese. Serve immediately.

SPICY SAUSAGE SPAGHETTI

Steps:

• In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm. , In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. , Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.

QUICK AND SPICY SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.