Creole Spaghetti Recipe 415 Recipes

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

CREOLE SPAGHETTI AND DAUBE

Steps:

• 1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
• 2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
• 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
• 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
• 5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!

CREOLE SPAGHETTI RECIPE - (4.1/5)

Steps:

• Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.