Spaghetti Con Formaggio E Prezzemolo Recipes

SPAGHETTI CON FORMAGGIO E PREZZEMOLO

Steps:

• Prepare all ingredients, so mince the garlic, chop the anchovies, etc.
• Bring water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
• While the pasta is cooking, heat extra virgin olive oil over medium heat in a skillet. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add the drained spaghetti & toss. Finaly add the red wine & cook until it reduces and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and serve.

SPAGHETTI AL FORMAGGIO

Steps:

• 1. Cook pasta as directed on package.
• 2. In a medium skillet (I use cast iron), brown the beef.
• 3. Add the garlic, onion, mushrooms, salt, and Italian seasoning. Saute on high heat between 5-10 minutes.
• 4. Reduce heat to medium and add the cubed cream cheese. Stir frequently until cream cheese is melted. Keep heat on medium and allow the cheese and meat to cook together for about 5 minutes.
• 5. Add tomato puree. Stir until the tomato is well mixed with the cheese/meat mix. After the sauce is well mixed and well heated, cover and allow to cook at medium temperature for an additional 10-15 minutes. At this point, you do not have to stir constantly, just enough to ensure the sauce and/or meat is not sticking. *Please remember: Many sauces, like marinara sauce, typically pop and splatter during cooking, so be careful not to get burned *
• 6. Reduce heat to low or simmer, and allow to cook an additional 10-15 minutes, still covered.
• 7. Pour over pasta and top with fresh Parmesan cheese. Don't forget the garlic bread! Enjoy.

PASTA FORMAGGIO

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.