Perfect Spaghetti With Tomato Sauce Recipes

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EASY SPAGHETTI WITH TOMATO SAUCE



Easy Spaghetti with Tomato Sauce image

This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.

Provided by SAMMYE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 5

Number Of Ingredients 11

12 ounces spaghetti
1 pound lean ground beef
1 teaspoon salt
¾ teaspoon white sugar
1 teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons dried minced onion
2 ½ cups chopped tomatoes
1 ⅓ (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Steps:

  • Brown beef over medium heat. Drain off fat.
  • In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
  • Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g

SPAGHETTI WITH TOMATO SAUCE



Spaghetti with Tomato Sauce image

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

Kosher salt
Tomato Sauce, as follows
1 pound Fresh Spaghetti, as follows
16 whole fresh basil leaves, cut into chiffonade (see below)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons (1 ounce) unsalted butter, cut into pieces
Extra-virgin olive oil, for drizzling
12 plum tomatoes, peeled and seeded, plus any juices from peeling and seeding, strained and reserved
Extra-virgin olive oil
Kosher salt
10 cloves garlic
1 to 1 1/2 teaspoons crushed red pepper flakes
3 sprigs fresh basil (about 24 leaves plus stems), thinly sliced (chiffonade)
2 tablespoons butter
1/2 cup grated Parmesan
5 cups "00" flour (see Chef's Notes), plus more as needed
1/3 cup semolina flour, plus more as needed
1 1/2 teaspoons kosher salt
13 large egg yolks
2 tablespoons extra-virgin olive oil

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.

PERFECT SPAGHETTI WITH TOMATO SAUCE



Perfect Spaghetti with Tomato Sauce image

This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 tablespoons plus 1/4 teaspoon salt
1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes
8 ounces thin, best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic, cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves, loosely packed and torn
Parmigiano-Reggiano cheese, optional

Steps:

  • In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
  • If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
  • Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
  • Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
  • Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
  • Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.

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