Dr Pepper Spaghetti Recipes

DR PEPPER SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Cook the pasta in boiling water as directed on the package. Drain well. Meanwhile, brown the ground beef in a deep skillet or large saucepan. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease. Add the onion, garlic powder, Italian seasoning, salt, and pepper to the skillet. Cook, stirring frequently, for 5 minutes or until the onion has softened. Add the Dr Pepper, tomato sauce, and Worcestershire sauce to the beef mixture. Cook, stirring occasionally, for 5 more minutes. Add the cooked pasta to the spaghetti sauce. Mix well. Stir in the mozzarella cheese. Transfer the mixture to the greased baking dish. Place in the oven and bake at 350 degrees F for 20 minutes or until heated through. Garnish individual servings with additional shredded cheese if desired. This recipe freezes well. Let thaw then bake as directed.

CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
• Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.

SPAGHETTI CACIO E PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Steps:

• Heat oil and butter in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.

CACIO E PEPE

Steps:

• In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
• Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
• Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
• Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.