SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
SPAGHETTI BOLOGNESE WITH RED WINE
This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good!
Provided by barb63
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
- Stir well.
- Cover and refrigerate overnight or all day.
- Heat oil in pan.
- Stir fry onion and garlic until soft.
- Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
- Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
- (it will be much darker colour than usual).
- Cook the spaghetti as mentioned on the packet.
- At the last minute, stir the chopped parsley through the sauce.
- Add sauce to the drained spaghetti and top with grated Parmesan cheese.
- Serve with a nice glass of red.
RED BOWL SPAGHETTI
A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!
Provided by Carol Parker-Perez
Categories Spaghetti
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet cook ground beef. Drain excess grease.
- In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
- As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
- In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
- Serve warm.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g
RED BOWL SPAGHETTI
A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!
Provided by Carol Parker-Perez
Categories Spaghetti
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet cook ground beef. Drain excess grease.
- In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
- As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
- In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
- Serve warm.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g
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