ONE-POT SPAGHETTI DINNER
Mamma mia! What's the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. -Carol Benzel-Schmidt, Stanwood, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.
Nutrition Facts : Calories 414 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 925mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 6g fiber), Protein 33g protein.
SPAGHETTI WITH TOMATO SAUCE
This spaghetti is among the first recipes of mine that got a lot of attention, and I love that fact because it exemplifies everything I believe in as a chef: treating ingredients with respect, paying attention to detail, and elevating simplicity.
Provided by Scott Conant
Categories main-dish
Time 5h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil with about 3 teaspoons of salt.
- Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
- Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
- Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
- Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
- To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
- In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
- Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
- Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
- In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
- Lightly dust a work surface with a mix of "00" flour and semolina.
- Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
- To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
- Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
- Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
- You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.
GRANDMAS CHEDDAR CHEESE SPAGHETTI
My Grandmother made this for us some 50 years ago. I have found it to be a great kid pleaser, even the fussy ones! It is affordable and simple to make. I like it better reheated for two minutes in the microwave and it freezes well.
Provided by Andre
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare spaghetti pasta according to package directions.
- While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
- Cook onions until they are soft (careful not to burn your onions).
- Add the tomato juice and bring to a slight boil.
- Add the cheese and blend until the cheese is almost melted.
- Drain spaghetti and place in an oven proof dish.
- Pour the sauce over spaghetti and mix together.
- Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.
Nutrition Facts : Calories 319.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.7, Sodium 485.6, Carbohydrate 35.3, Fiber 1.9, Sugar 5.2, Protein 15.3
SPAGHETTI, TOMATO JUICE & CHEESE
A very quick and inexpensive meal that kids especially love. My son is now 20 yrs old and he still requests this meal all the time. Do not forget the bread.
Provided by cathy.galea
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package.
- Drain and return to pot on stove.
- Over low heat add tomato juice and cheese until cheese is melted and well blended.
- Turn off heat and let sit until juice is mostly absorbed.
- enjoy!
Nutrition Facts : Calories 439.9, Fat 7.6, SaturatedFat 4.2, Cholesterol 16.2, Sodium 1136.2, Carbohydrate 75.9, Fiber 3.8, Sugar 13, Protein 17.9
TOMATO N CHEESE PASTA
Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 1048mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 4g fiber), Protein 15g protein.
TOMATO JUICE SPAGHETTI SAUCE
This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.
Provided by Cass
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 20.2 g, Fat 2.6 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 914.5 mg, Sugar 14.5 g
RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE
Provided by Susanne Solberg
Categories Cheese Pasta Tomato Quick & Easy Cheddar Spring Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
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