Rotini With Spicy Meat Sauce Recipes

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ROTINI WITH SPICY TOMATO SAUCE



Rotini With Spicy Tomato Sauce image

This recipe is pretty versatile. You can switch anything here with whatever you have in your fridge. That's kinda what I did and here's what I came up with! It's a good recipe when you don't want to waste some left over meat/chicken from the fridge or even from the night before.

Provided by Chef SirLazyLot

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

13 ounces rotini pasta
3 garlic cloves, minced
1 (13 ounce) can tomatoes
1 brown onion, finely chopped
2 tablespoons olive oil
3 tablespoons red pepper flakes
1 tablespoon hot sauce
1 dash salt
1 tablespoon sugar
2 tablespoons ground black pepper
1/2 tablespoon dried Italian herb seasoning
2 tablespoons fresh parsley, finely chopped
1/3 cup olive, pitted
2 tablespoons lemon juice
100 g meat (leftovers is fine) or 100 g chicken (leftovers is fine)
1 cup cherry tomatoes, cut in half

Steps:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook until al dente and drain the pasta.
  • In large skillet, heat the olive oil over medium heat.
  • Add in the minced garlic and chopped onion. Cook until fragrant.
  • Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
  • Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
  • Put in all the pasta in the skillet together with the sauce.
  • Stir them together over low heat.
  • Serve hot and sprinkle the finely chopped parsley as garnishing.
  • Eat up and enjoy!

ROTINI WITH SPICY ANDOUILLE SAUCE



Rotini with Spicy Andouille Sauce image

I created this to celebrate my bit of Cajun heritage on Mardi Gras 2004 (many of my father's family lived near Lake Charles, Louisiana)! If you're not into hot and spicy andouille sausage, any smoked sausage can be substituted, but try to use rotini or any other similar pasta (penne, rigatoni or mostaciolli works well, too.)

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb andouille sausage, sliced (or other smoked sausage, if you don't like really hot sausage)
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon Tabasco sauce (or to taste)
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons chili powder
2 1/2 cups cooked rotini pasta (or similar "chunky" pasta)

Steps:

  • Brown sausage well in a large saucepan.
  • Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
  • Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
  • Serve with rotini.

Nutrition Facts : Calories 941.4, Fat 43.4, SaturatedFat 14.8, Cholesterol 86.3, Sodium 2482.5, Carbohydrate 94.8, Fiber 7.8, Sugar 14.9, Protein 43.1

ONE-POT SAUCY BEEF ROTINI



One-Pot Saucy Beef Rotini image

My husband loves pasta; I cringe over the messy dishes. On Spaghetti Day, as he calls it, I make a one-pot saucy rotini that keeps everyone happy. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
3/4 teaspoon Italian seasoning
2 cups tomato basil pasta sauce
1/4 teaspoon salt
2-1/2 cups water
3 cups uncooked whole wheat rotini (about 8 ounces)
1/4 cup grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add pasta sauce, salt and water; bring to a boil. Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is al dente, stirring occasionally. Serve with cheese.

Nutrition Facts : Calories 414 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 806mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 8g fiber), Protein 28g protein.

ROTINI IN RICH MEAT SAUCE



Rotini in Rich Meat Sauce image

Cook your pasta while preparing meat sauce, and you can turn this into a 30 minute meal. That simple! :) Enjoy. Pol Martin Cookbook

Provided by daisygrl64

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 celery, stalk diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup dry white wine
1/2 lb ground lean pork
1 1/2 lbs lean ground veal
5 large tomatoes, peeled and chopped
2 tablespoons tomato paste
1/2 teaspoon thyme
1 pinch sugar
salt, to taste
black pepper, to taste
parmesan cheese, grated
rotini pasta (enough for 4 servings)

Steps:

  • heat olive oil in saute pan over medium heat, add onion, garlic and celery, cook for 6 minutes.
  • add basil, parsely and wine, cook for 1 minute.
  • add both meats and season. cook for 6 minutes over medium heat, stir twice during cooking.
  • add tomatoes, tomato paste, sugar and thyme, season with salt and pepper and cook for 18 minutes over low heat.
  • mix with hot pasta and serve with grated cheese.

Nutrition Facts : Calories 331.1, Fat 18.8, SaturatedFat 6.2, Cholesterol 79.5, Sodium 148.8, Carbohydrate 14.9, Fiber 3.7, Sugar 8.6, Protein 21.6

ROTINI WITH SPICY MEAT SAUCE



Rotini with Spicy Meat Sauce image

Diced tomatoes with green chiles add heat to ordinary pasta sauce. The delicious dinner goes from stovetop to tabletop in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

2 2/3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
3 medium stalks celery, chopped (1 1/2 cups)
2 medium onions, chopped (1 cup)
1 small zucchini, sliced, slices quartered (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
1 jar (4.5 oz) sliced mushrooms, undrained
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
  • Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 6 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1190 mg, Sugar 10 g, TransFat 1/2 g

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