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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