SPAGHETTI ELSA
A spin on a Rachael Ray recipe. So simple and good is this meatless sauce. It's, also, easy on the purse strings. Dinner's ready in 30 minutes!
Provided by gailanng
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add salt to the water and pasta. Cook to al dente.
- Heat a medium sauce pot over medium-low heat. Add olive oil, garlic and black pepper; cook 5 minutes, garlic will be soft and light golden. Add stock or wine and stir 30 seconds. Next, add tomatoes and sugar; combine. Season the sauce with salt, to taste, then stir in basil and reduce heat to low.
- When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce then work in about 1/4 cup cheese at a time as you toss to combine until all cheese is used.
- To serve, using tongs or a meat fork, swirl the pasta into buttery, cheesy mounds onto each plate. Top each portion with spoonfuls of remaining sauce. Top with a few turns of fresh ground pepper.
Nutrition Facts : Calories 756.9, Fat 23, SaturatedFat 8.1, Cholesterol 30.2, Sodium 836.7, Carbohydrate 110.6, Fiber 9.5, Sugar 4.7, Protein 30.1
SPAGHETTI ALLA CARBONARA
Steps:
- Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
- Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
- In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
- At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
- Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.
SPAGHETTI ALLA GRICIA
Steps:
- Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
- Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.
- Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
- Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
- suggested wine pairing
- Circeo Rosso (Lazio)
SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )
This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
- In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
- Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
- Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
- Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 896.4, Fat 20.6, SaturatedFat 6.8, Cholesterol 406.5, Sodium 728.1, Carbohydrate 125.5, Fiber 8.2, Sugar 10.3, Protein 41
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
SPAGHETTI ALLA CHECCA
This is a light refreshing -- an almost no cook meal for hot days! The only work involved here is cooking the pasta.
Provided by Holiday1234
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Add a tablespoon of salt and the pasta.
- Be sure all the strands are submerged.
- While that cooks combine tomatoes, mozzarella and herbs.
- Season with salt and pepper.
- Heat oil in a saucepan until smoking hot.
- Pour over the tomato mixture.
- When pasta is done, drain and add to the tomato mixture.
- Toss until well coated.
- Cover bowl and let stand about 2 minutes so the cheese begins to melts.
SPAGHETTI ALA ELSA
Serve this spaghetti with Elsa's Sausage, peppers and onions. If you like it hot use extra spicy Italian sausage. This recipe is Rachel Ray's moms recipe. The addition of the butter is unique but it works, and what doesn't taste better with a little butter in it.
Provided by StreetChef
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a lare pot of water to a boil.
- Salt the water and add pasta.
- Cook to al dente.
- Heat a medium sauce pan over medium low heat.
- Add extra virgin olive oil, garlic, and red pepper. Let cook for 5 minutes, garlic will be soft and light golden.
- Remove garlic.
- Add stock or wine and stir 30 seconds, add tomatoes and combine.
- Season the sauce with salt to taste, then stir basil in and reduce heat to low.
- When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
- Add butter to spaghetti and toss to melt and coat.
- Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
- To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
- Top each portion with spoonfuls of remaining sauce.
Nutrition Facts : Calories 734.4, Fat 23.8, SaturatedFat 9, Cholesterol 30.3, Sodium 1053, Carbohydrate 106, Fiber 7.9, Sugar 13.3, Protein 25.5
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