Frans Fantastic Spaghetti Recipes

20 MINUTE GARLIC BREAD SPAGHETTI

Steps:

• Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
• Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
• Heat 1 1/2 tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
• Just before the spaghetti is ready, heat the remaining 1/2 tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
• Drain the spaghetti, reserving a cupful of the cooking water.
• Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
• Add the zest and juice of the lemon, the 50g (1/2 cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
• Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
• Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.

FRAN'S FANTASTIC SPAGHETTI

Steps:

• Chop up bell pepper & onion.
• Crush garlic or chop very finely.
• Cut sausages into 3/4-inch sections.
• Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere).
• Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan).
• In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually).
• While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink.
• Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs).
• Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot).
• Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful.
• Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed.
• Cook pasta according to directions on the packet & drain.
• When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional).
• Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage.
• Sprinkle parmesan over the top of spaghetti.
• Enjoy!

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)

Steps:

• For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
• For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
• In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

FRANK'S FAMOUS SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
• Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

SPICY SPAGHETTI WITH FENNEL AND HERBS

Steps:

• Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
• Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
• Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.