Famous Abruzzo Spaghetti Recipes
FAMOUS ABRUZZO SPAGHETTI
Packed with fantastic flavours this is one of my favourites. Very easy to make with all ingredients available from your local supermarket. The leeks give it a softer flavour than onions...
Provided by Part Time Cook
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 litres of water to the boil, add salt, and then pasta.
- Cook until el dente (about 12 minutes).
- While waiting for the pasta to boil grab a fry pan, heat olive oil.
- Add salami and bacon and cook until just starting to crisp - remove from pan and set aside.
- Add butter with the garlic and leek - cook until leek is soft.
- Add to this 2 tablespoons of chopped parsley and the can of tomatoes, salt & pepper (to taste) and sauté until tomato is just cooked through.
- Now add the salami and bacon back to the pan and just mix this through.
- Combine the cooked pasta in the pan and gently mix through with 5 tablespoons of parmesan cheese.
- Serve with remaining parmesan and chopped parsley on top.
Nutrition Facts : Calories 610.3, Fat 30, SaturatedFat 10.5, Cholesterol 49, Sodium 648.1, Carbohydrate 65.3, Fiber 4.5, Sugar 6.3, Protein 20
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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