Spaghetti Italian Recipes

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SPAGHETTI ITALIAN



Spaghetti Italian image

Delicious and not so sweet. Good to the last bowl!!

Provided by FOXWORTH

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 10

½ pound Italian sausage
4 (6.5 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
2 bay leaves
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 (8 ounce) package spaghetti

Steps:

  • In a large skillet, brown sausage over medium heat; drain and set aside.
  • In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
  • Simmer over medium-low heat for at least one hour; it is best if simmered all day.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix sauce with hot pasta; serve.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g

SPAGHETTI CARBONARA



Spaghetti Carbonara image

A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 eggs, lightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1 cup frozen peas
8 bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
Additional Parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.

Nutrition Facts : Calories 474 calories, Fat 22g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 658mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

QUICK ITALIAN SPAGHETTI



Quick Italian Spaghetti image

Quick Italian Spaghetti has been a standby for Ruth Peterson of Jenison, Michigan for some 40 years now. "I can make it in a jiffy, and there's no other spaghetti recipe my husband's even interested in trying!" Ruth says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound ground beef
3/4 cup thinly sliced green onions
3 cans (8 ounces each) tomato sauce
2 teaspoons sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
Cooked spaghetti
Grated Parmesan cheese
Bacon bits, optional

Steps:

  • In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle with cheese and bacon bits if desired.

Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 738mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.

Provided by ivan zeta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
  • Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
  • Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g

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