Spirited Spaghetti Recipes
SPIRITED SPAGHETTI
Transform this pizza-flavored pasta sauce into something spooky by adding some black food coloring to the pasta water.-Robert Smith, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook beef, sausage and onion over medium heat, crumbling meat, until no longer pink, 5-7 minutes; drain., Stir in next six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions, adding, if desired, 1/2 teaspoon black paste food coloring to water. Drain pasta., Top each serving of spaghetti with sauce, Parmesan, two cheese pearls and two olive slices to resemble eyes., Freeze option: Do not cook or add pasta. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts :
SPIRITED SEAFOOD LINGUINE
You'll find this recipe, and more, in The Company's Cookin', a cookbook created by employees of The Rouse Company, Columbia, MD. For ordering information, contact: The Rouse Company, 10275 Little Patuxent Parkway, Columbia, MD 21044-3456. Mark envelope Attn: Cookbook. Proceeds benefit the United Way.
Provided by frozenmargarita
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. In large saucepot, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil, and pepper. Bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes or until shrimp turn pink and scallops are opaque. Stir in olives.
- 2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.
Nutrition Facts : Calories 441, Fat 10, SaturatedFat 2.2, Cholesterol 71.6, Sodium 971.1, Carbohydrate 54.1, Fiber 4.3, Sugar 6.2, Protein 29.7
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- In a large rondeau pot, cook gluten-free spaghetti according to package instructions. Make sure NOT to overcook the pasta.
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- Prepare pasta according to package directions. Add tablespoon of olive oil and pinch of sea salt to the pan for added flavor. Drain pasta and return to rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops, then remove the pasta from heat and keep covered until the scallops are done sautéing.
- While the water is warming up, thaw scallops according to package instructions. For best results, place thawed scallops between two paper towels or two paper napkins to soak up excess water.
- In a medium skillet, add remaining olive oil (or enough to cover the bottom of the skillet). Then add the 1/8 teaspoon sea salt and sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until they start to turn a golden golden color. Then add the sliced tomatoes and dried basil. Sauté another 1-2 minutes, or until the tomatoes start to soften. Next add the sea scallops. Sauté them about 1-2 minutes on each side, carefully turning each one over.
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