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 :
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.
Nutrition Facts : Calories 221 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 4 mg, Sugar 1 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THICK AND SPICY SPAGHETTI SAUCE
Make and share this Thick and Spicy Spaghetti Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
- Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
- Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
- Take out bay leaves; stir in Burgundy wine.
- On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.
Nutrition Facts : Calories 330.2, Fat 17.1, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1109.9, Carbohydrate 23.5, Fiber 5.5, Sugar 13.1, Protein 21.5
SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
SPICY SPAGHETTI WITH GARLIC MUSHROOMS
A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.35 milligram of sodium
SPICY SAUSAGE SPAGHETTI
Served with crusty bread and a green salad, this is a good summer supper. It has lots of heat (my husband likes that) and it's colorful on the plate besides. -Nancy Rollag, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 611 calories, Fat 29g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 1370mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein.
SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED SPAGHETTI (CHEESY & SPICY)
I know there are a lot of Baked Spaghetti recipes on Zaar, but this is one my sister and I came up with for our group study, and it was so good, I wanted to keep the recipe here. It makes a lot, but freezes well. You can also make it the night before and just pop it in the oven the next night.
Provided by Nimz_
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Fiesta Blend Cheese.
- Repeat layers.
- After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
- Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
- NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.
Nutrition Facts : Calories 549.4, Fat 29.6, SaturatedFat 15.2, Cholesterol 92.8, Sodium 1609.4, Carbohydrate 39.9, Fiber 3.1, Sugar 6, Protein 31.8
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