Spicy Spaghetti With Garlic Mushrooms Recipes

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.

GARLIC MUSHROOM PASTA

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
• Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

SPICY SPAGHETTI WITH OKRA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat.
• Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour.
• While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.

SPAGHETTI WITH SPICY TOMATO, BACON AND MUSHROOM SAUCE

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.

SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat the olive oil in a large skillet over medium heat.
• Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
• Add as many of the mushrooms as will fit comfortably into the skillet.
• Season lightly with salt and pepper and toss in the sage.
• Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
• Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
• Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• Cook until the liquid is reduced by about half, about 5 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
• Check the seasoning, adding salt and peppers if necessary.
• Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.