Mamas Chicken Spaghetti Recipes

MAMA LORNA'S FILIPINO SPAGHETTI

Steps:

• Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
• Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
• Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
• Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
• Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.

MAMA'S CHICKEN SPAGHETTI

Steps:

• Turn crock-pot on to High heat. Dice up small onion and place into crock-pot. Cube both Velveeta blocks and place in crock-pot. Pour cream of mushroom soup, cream of chicken soup, and Ro*Tel into crock-pot.
• While the cheese and soup mix is cooking in the crock-pot, start boiling a pot for you spaghetti noodles. Cook as directed on package of noodles. Continue to stir off and on the cheese and soup mixture.
• Once all of the cheese has melted, add the chicken to the mixture in the crock-pot. Let cook with chicken for about 10-15 minutes. Turn the crock-pot to medium heat, and then add cooked noodles. Let stand in crock-pot for another 15 minutes, and then ready to serve.

JO MAMA'S WORLD FAMOUS SPAGHETTI

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.