Spaghetti With Spicy Tomato Sauce Recipes

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SPAGHETTI IN SPICY TOMATO SAUCE (LOMBRICHELLI ALL'ETRUSCA)



Spaghetti in Spicy Tomato Sauce (Lombrichelli all'Etrusca) image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons extra virgin olive oil
2 carrots, finely chopped
1 stalk celery, finely chopped
1 medium-large onion, finely chopped
1 fresh red chili, seeded and minced (about 1 tablespoon)
1 28-ounce can whole San Marzano tomatoes
Salt
117 6/10 ounce (500 gram) package imported dried spaghetti alla chitarra or one pound regular dried spaghetti or penne
1/2 pound pecorino Romano or cacio de Roma, grated

Steps:

  • Heat oil in a large sauté pan. Add carrots, celery and onion and cook on medium until soft. Stir in chili and continue cooking, stirring occasionally, until vegetables are lightly browned, about 20 minutes total.
  • Place tomatoes in a bowl, crush fine with your hands and add to pan. Stir. Bring to a simmer, reduce heat to very low and cook, stirring from time to time, 1 1/2 hours, until reduced and concentrated. Do not allow sauce to scorch. Season to taste with salt. Set aside.
  • Bring a pot of salted water to a boil for pasta. Cook pasta until al dente. Add 1/2 cup pasta water to tomato mixture. Drain pasta. Reheat sauce to a simmer, add pasta and toss a few minutes until pasta is well coated with sauce. Serve, with generous drifts of cheese on top.

SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE



Spaghetti with Spicy Tomato Olive Sauce image

Categories     Olive     Pasta     Tomato     Sauté     Quick & Easy     Winter     Simmer     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Accompaniment: grated parmesan

Steps:

  • Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
  • While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

SPICY SPAGHETTI SAUCE



Spicy Spaghetti Sauce image

I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6-1/2 cups.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons minced fresh parsley
1 tablespoon garlic salt
1 tablespoon dried basil
2 teaspoons sugar
2 teaspoons dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
3 bay leaves
Hot cooked spaghetti

Steps:

  • In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Nutrition Facts :

PASTA WITH SPICY TOMATO SAUCE



Pasta with Spicy Tomato Sauce image

The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.

Provided by Martha Rose Shulman

Time 40m

Yield Serves 6

Number Of Ingredients 8

1 (28-ounce) can chopped tomatoes in juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small dried red chili pepper, crumbled, or 1/4 teaspon red pepper flakes
Salt to taste
1 teaspoon dried oregano or 2 teaspoons slivered fresh basil
1 pound penne, bucatini, pericatelli, or spaghetti
1/2 cup freshly grated Pecorino Romano or Parmesan

Steps:

  • Begin heating a large pot of water for the pasta.
  • Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams

BASIC SPICY TOMATO SAUCE



Basic Spicy Tomato Sauce image

This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.

Provided by SUNNILOVE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 cup diced onion
4 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
salt to taste

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g

SPAGHETTI WITH SPICY TOMATO SAUCE



Spaghetti with Spicy Tomato Sauce image

Yield Serves 2 as a main course or 4 as a first course

Number Of Ingredients 8

1/2 pound spaghetti
4 large garlic cloves
1 1/2 pounds cherry tomatoes
4 fresh basil sprigs
3 fresh oregano sprigs
5 tablespoons olive oil
3 small dried red chiles (each about 2 inhes) or 1 large dried chile such as New Mexico, cut into 3 pieces
Garnish: fresh basil leaves

Steps:

  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper.
  • While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta.
  • Garnish pasta with basil.

PASTA WITH SPICY TOMATO- OLIVE SAUCE



Pasta With Spicy Tomato- Olive Sauce image

Tossed in a tomato-based sauce that garners its heat from crushed red-pepper flakes and chipotle chiles. from Prevention.com

Provided by BakinBaby

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon chipotle chile
1/2 cup green olives, roughly chopped
1 (14 1/2 ounce) can diced tomatoes
salt
1/2 lb medium pasta shell
1/3 cup basil (fresh chopped)
1/4 cup parsley
1 tablespoon lemon juice

Steps:

  • In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
  • 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.

Nutrition Facts : Calories 320, Fat 10.5, SaturatedFat 1.5, Sodium 272.7, Carbohydrate 48.4, Fiber 3.9, Sugar 4.5, Protein 8.9

SPAGHETTINI WITH SPICY TOMATO SAUCE



Spaghettini with Spicy Tomato Sauce image

Provided by Jim Jensvold

Categories     Pasta     Pork     Tomato     Vegetable     Sausage     Fall     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 18

2 tablespoons olive oil
1 carrot, grated
1 red bell pepper, seeded, chopped
1/2 onion, chopped
4 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can Italian-style stewed tomatoes
1/2 cup dry red wine
1 1/4 teaspoons (or more) dried crushed red pepper
2 teaspoons dried oregano
1/2 pound hot Italian sausage, casings removed
4 ounces mushrooms, sliced
2 zucchini, chopped
Generous pinch of sugar
Dash of balsamic vinegar
1 1/2 pounds spaghettini or other pasta
Chopped fresh parsley
Freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
  • Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

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