Garlic Parmesan Spaghetti Sauce Recipes

Steps:

• To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
• Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

Steps:

• To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden.
• Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender.
• Drain, do not rinse.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This recipe will cover about 1/2 pound of spaghetti or other Italian pasta.
• For a variation, sprinkle with fresh-dried basil before serving.

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

Steps:

• Cook pasta according to directions.
• When pasta is half way done, start with cream sauce in separate pot.
• Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
• Mix in flour until combined.
• Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
• Add parmesan and stir until melted.
• Serve over pasta, and top with green onions.
• Option: Add cooked, diced chicken.

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water. Set spaghetti aside.
• Heat oil in same saucepan on medium-low heat. Add garlic; cook 1 to 2 min. or until lightly browned, stirring frequently. Add cream cheese, 3/4 cup Parmesan and 1/2 cup of the reserved pasta cooking water; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved pasta cooking water until sauce is of desired consistency. Top with remaining Parmesan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
• Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta and return to the pot. Pour in sauce and toss to coat.

Steps:

• Combine first three ingredients in stock pan.
• Bring to a boil.
• Add meatballs.
• Reduce heat and simmer for 3-4 hours until sauce reaches desired thickness.
• Serve over hot cooked spaghetti.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
• Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.