Sluts Spaghetti Recipes

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SL'S SPAGHETTI



SL's Spaghetti image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons olive oil
4 tablespoons butter
2 tablespoons minced garlic
1 package pre-sliced mushrooms
1 jar pre-peeled garlic cloves
1 1/2 pounds lean ground beef
1 jar mushroom marinara sauce
2 tablespoons Italian seasoning
2/3 cup red wine (Merlot or Cabernet)
1 box spaghetti noodles
Salt

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
  • Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)



Spaghetti Alla Puttanesca (Spaghetti With Hot Sauce) image

Spaghetti alla Puttanesca translates literally as "Whore's Spaghetti" it is also called Spaghetti alle Vongole Fujute (spaghetti with escaped clams), Neapolitan tradition claims that the former name (Spaghetti alla Puttanesca) is derived from the fact that good hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti . . . in Naples I guess the stomach rules the heart!

Provided by calou84523

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2-2/3 cup pitted black olives (Kalamata or Gaeta)
6 -10 garlic cloves, finely chopped
4 -5 anchovy fillets (optional)
1 lb firm roma tomato, seeded and roughly chopped
2 tablespoons capers
2/3 cup extra-virgin olive oil
1/2 tablespoon red pepper flakes
12 large basil leaves, chiffonade
12 ounces spaghetti
kosher salt, coarse ground

Steps:

  • Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
  • Rinse the anchovies (if used) and capers in cold water to remove saltiness.
  • Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
  • When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
  • Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
  • Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
  • Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

Nutrition Facts : Calories 687.2, Fat 39.5, SaturatedFat 5.5, Sodium 285.9, Carbohydrate 71.7, Fiber 5.3, Sugar 4.7, Protein 12.9

JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories     Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

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