This Fettucini recipe is a quick and dirty take on pasta puttanesca – an Italian classic. The sauce is super easy to make, with some fresh tomato, olives, an…
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Question by Natalie: What is a good italian spaghetti or pasta recipe?
I wanna try a new dish in my household. What would be a good, spicy italian recipe for either pasta or spaghetti?
Best answer:
Answer by Drifter
Just make a regular marinara sauce except add in a small package of hot italian sausage. Poke holes in the sausage when you put them in with the sauce and do not boil them first.
1 can Paste
1 can crushed tomatoes
3 cans full of water
salt
oregano
parsley
Garlic
basil
olive oil
onions
some red wine
and romano cheese
let it all cook up. If you can put in some meatballs that is good too [ground beef and veal mix – look for a meatloaf mix at the store]
Also use fresh herbs if you can expecially the parsly.
simmer onion garlic in olive oil on low – dont burn the garlic. then add all the rest. Just a little wine use a cabernet or a merlot not a shiraz.
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This looks great! I was looking for something a little more saucy, but i’ll try this another time
How about carbonara.
for that you have to follow these steps
Ingredients
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
SPICY ITALIAN PASTA
2 tbs olive oil
1 red onion, finely chopped
675 g (1 1/2 lbs) fresh tomatoes, chopped
1 tbs tomato purée
3 tbs Schwartz Perfect Shake Spicy Italian Special Blend
325 g (11 oz) spaghetti
Heat the oil in a saucepan, add the onion and gently fry for 3-4 minutes until softened.
Add the remaining ingredients (except the spaghetti), stir through and allow to cook for 10 minutes
Meanwhile, cook the spaghetti in boiling water according to the pack directions.
Drain the spaghetti and stir into the sauce. Delicious served with buttery garlic bread and a fresh green salad
SPICY ITALIAN PASTA BAKE
PAM® Original No-Stick Cooking Spray
2 cups dry rotini pasta, uncooked
8 ounces Italian turkey sausage links, casings removed
1 medium yellow onion, chopped
1 medium zucchini, quartered lengthwise, sliced
1 pkg (8 oz each) sliced mushrooms
1/2 cup shredded carrot
1 can (28 oz each) Hunt’s® Crushed Tomatoes
1/2 teaspoon crushed red pepper flakes
1 cup shredded part-skim mozzarella cheese
Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray. Prepare pasta according to package directions.
Meanwhile, cook sausage in large nonstick skillet over medium-high heat, breaking apart with spoon to crumble. Add onion, zucchini, mushrooms and carrot. Cook and stir 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add tomatoes and pepper flakes; heat 2 minutes or until bubbling.
Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15 minutes or until hot.
TOMATO, PASTA AND PESTO CHICKEN
8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)
3 cups small fresh broccoli florets
1 tablespoon olive oil
6 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained
1 can (8 oz each) Hunt’s® Tomato Sauce
1/2 cup soft cream cheese spread
1/3 cup refrigerated basil pesto
Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165°F).
Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.
Go to the store.
Buy some pasta and a jar of sauce.
Cook them.
Enjoy.