Spaghetti Recipes?

[Foxxie]

Hello everyone, lately my schedule has been completly off track :D. I'm hungry, and the only thing I can think of to make is "spaghetti", or something dealing with italian/noodles. If you have any good recipes please share them, as in 30 minutes I'm off to cook :).

[SWR]

Do you mean you are going to 'begin' cooking in thirty minutes? (If so. I'm late.)

Or, do you want to be done cooking in thirty minutes?

I have perfected an extraordinary tomato sauce for spaghetti. :)

But it takes a wee bit longer than thirty minutes.

[beley]

I've got a bunch of recipes :D

Ragu

Prego

Want more ;)

[nameslave]

What a luxury! I usually go for microwavable frozen meals and Spaghetti Bolognese (Stouffer's Pastaria) is my favorite.

[Chicken]

I am... too late. However, for next time:

Diced tomatoes with... garlic, onions, fresh basil (and anything else along these lines that you like).
Angelhair pasta (nice and thin)
Shrimp (raw).

I put the water on for the pasta now. A bit of olive oil and salt in the pot, full heat. You'll put the pasta in soon.

You'll need butter, garlic, and extra virgin olive oil to prepare the shrimp scampi. I don't use a lot of oil like many people do, just a good centimeter-ish coating on the bottom of a 12" pan. Let that warm up (medium heat), and when it is getting toasty, add chopped garlic and some butter and keep that on until everything is nice and melted and the garlic is slowly cooking.

You might want to turn the heat down a bit, as if it is too hot, the garlic will start to turn black and burn. We don't want that. We want it to sizzle a bit, but not turn black.

When everything is good to go and the flavors have mixed, put in the raw shrimp (I prefer to take the shells of completely before I cook it, however many leave the shells on). You want to put them in flat, on one side, in one layer, as quickly as possible. By the time you get the last one in, it might be time to flip the first ones you put in with a fork.

They turn from grey to pink around the edges. It doesn't take long and do not over cook them.

So flip them all over with a fork, let cook for a minute or two (probably not more than 3, though it depends on your heat setting which should be fairly low). And just before you turn off the heat on these guys, throw the angel hair pasta in the other pot (which should be boiling by now).

3 minutes will do it on the pasta, so during this time, I drain out a bit of the oil from the scampi pan (if needed), and throw in the tomatoes, onions, fresh basil, etc., into the the pan and let that blend together, stir it, etc.

That should bring you to 3 minutes, drain pasta, rinse, get large bowl and dump angel hair in and mix in the scampi right on top. Mix, mix, mix, and that's pretty much it.

It is light but tastes pretty good.

[nameslave]

>Chicken: I don't use a lot of oil like many people do, just a good centimeter-ish coating on the bottom of a 12" pan.

When I have time for the kitchen (yes, I do cook sometimes), I usually put in enough oil to "wash" the pan surface and pour them away (to another container for later use perhaps). I learn it from a famous chef in Hong Kong.

[jolly]

Let me know too about the recipies...
Have dancing banana till then...

:banana: :banana: :banana: :banana:

[Foxxie]

Originally posted by SWR
Do you mean you are going to 'begin' cooking in thirty minutes? (If so. I'm late.)

Or, do you want to be done cooking in thirty minutes?

I have perfected an extraordinary tomato sauce for spaghetti. :)

But it takes a wee bit longer than thirty minutes. Yea I meant begin :D, although share the recipes for a later date, as I decided just to make something simple it was so late... (ramen noodles :D).
Originally posted by Chicken
I am... too late. However, for next time:

Diced tomatoes with... garlic, onions, fresh basil (and anything else along these lines that you like).
Angelhair pasta (nice and thin)
Shrimp (raw).

I put the water on for the pasta now. A bit of olive oil and salt in the pot, full heat. You'll put the pasta in soon.

You'll need butter, garlic, and extra virgin olive oil to prepare the shrimp scampi. I don't use a lot of oil like many people do, just a good centimeter-ish coating on the bottom of a 12" pan. Let that warm up (medium heat), and when it is getting toasty, add chopped garlic and some butter and keep that on until everything is nice and melted and the garlic is slowly cooking.

You might want to turn the heat down a bit, as if it is too hot, the garlic will start to turn black and burn. We don't want that. We want it to sizzle a bit, but not turn black.

When everything is good to go and the flavors have mixed, put in the raw shrimp (I prefer to take the shells of completely before I cook it, however many leave the shells on). You want to put them in flat, on one side, in one layer, as quickly as possible. By the time you get the last one in, it might be time to flip the first ones you put in with a fork.

They turn from grey to pink around the edges. It doesn't take long and do not over cook them.

So flip them all over with a fork, let cook for a minute or two (probably not more than 3, though it depends on your heat setting which should be fairly low). And just before you turn off the heat on these guys, throw the angel hair pasta in the other pot (which should be boiling by now).

3 minutes will do it on the pasta, so during this time, I drain out a bit of the oil from the scampi pan (if needed), and throw in the tomatoes, onions, fresh basil, etc., into the the pan and let that blend together, stir it, etc.

That should bring you to 3 minutes, drain pasta, rinse, get large bowl and dump angel hair in and mix in the scampi right on top. Mix, mix, mix, and that's pretty much it.

It is light but tastes pretty good. Very nice recipe, and I was with you all the way untill we got to the *raw shrimp part* :D, I can't stand raw shrimp ;).

[vito]

Here's a nice pasta recipe from a true blue Italian (me :D ):

1. Cook some pasta (you decide which kind - spaghetti, rigatoni, bowtie, etc). Make sure it is al dente and not overcooked. Drain when done. DO NOT RINSE.

2. In the meantime, in a deep frying pan add a little olive oil and start to fry some chopped onions and garlic.

3. Add some chopped prosciutto (or ham if you are so inclined). Cook the meat for a couple of minutes until slightly browned.

4. Add 4 large chopped/seeded plum tomatoes. Add chopped fresh basil (dry if you don't have fresh) and salt to taste. Add 1/2 cup of white wine and 2 oz brandy. Bring to a gentle boil then simmer for 10 minutes.

5. Add 1/4 cup of table cream (18% will do). Stir in until well blended.

6. Add drained pasta to sauce.

7. Add 1/4 cup grated parmesan (or preferrably romano) cheese. Stir until all pasta is evenly coated.

8. Serve into plates. Server with crusty Italian bread. Pour a glass of chilled white wine.

9. Sit back and enjoy the masterpiece you just created.

God, I'm hungry now. Gotta go.

Vito

[alchiba]

Originally posted by vito
9. Sit back and enjoy the masterpiece you just created.


No, the masterpiece you created. I'm coming over to your place. Now. :D

[vito]

Originally posted by alchiba
No, the masterpiece you created. I'm coming over to your place. Now. :D
Sure. The more the merrier. I love cooking for people.

After making my last post, I went and made that dish. We ended up having an early supper as a result, but everyone's happy. :D

I remember a few years ago I had a business (bottling spring water). I had to add 4000 square feet of warehousing to my building and decided to run the project myself instead of hiring a contractor. When it came time to hire the bricklayers to build the external walls, I had a heck of a time finding workers to come out on weekends to do it. I managed to scrape up 4 workers for the first weekend. When it came time for lunch, I prepared a BBQ that would've satisfied Caesar himself. Lamb, chicken, steaks, shrimp, corn, wine, beer, etc.

Funny, as the word got out, I ended up having to turn people away for the next 3 weekends because I had soooooo many people wanting to come and work.

Feed their tummies. Win their hearts. :D

Vito

[alchiba]

My wife's Italian, but first generation American. Hence, we don't eat quite that well. :(

BTW, how'd those walls look after the beer and wine? :D

[vito]

Originally posted by alchiba
BTW, how'd those walls look after the beer and wine? :D
I have to admit, that was a definite concern as I watched them guzzle it back. Thankfully, their Portuguese/Italian stamina and composition was enough to keep the plumb line straight as an arrow... :D

On the last weekend, I had 5 workers who brought up their entire families with them. I ended up cooking for 32 people. Loved every minute of it... :D

Vito

[LetsFly]

substitute the beef for moose ;-)

[Foxxie]

I don't know about that :D.

[BarbaraC]

Another full blooded Italian here:)

Brooklyn Italian (http://www.BrooklynItalian.com)

Here's a nice lazy soupy sauce but absolutely delicious. You may need a bib to eat this:)

Put all the following in a pot. Don't brown the meat:

Get some chuck steak, at least one piece with the bone, about 2 lbs. or more if you prefer.

Peel and seed about 3 1/2 - 4lbs. of plum tomatoes

About 1/4 cup of extra virgin olive oil

A lot of fresh basil and chopped up fresh garlic and just a pinch of oregano. Of course there's nothing like fresh basil, but if you must, for lazier effects, you can use dried basil and garlic powder.

Salt and pepper to taste.

If you like wine, you can throw in a cup of wine as well.

Mix all together and cover pot and put on lowest heat. Just let it cook and stir it occasionally after it's simmering. Cook it until the meat is easy to cut with a fork. Say about 1 1/2 hours or so. You can't overcook it much, but you can burn it if the flame is on too high.

The low heat will draw all the flavor from the beef.

Put the sauce over cooked, drained linguine, preferably flat linguine, about 1 lb.

Note to Macaroni Abusers - I've seen quite a few people leaving macaroni in the colander without adding sauce to it right away. When you drain your macaroni, immediately, toss some sauce in it!! Don't go throwing water on it after draining it either.

Just be sure to use a pot large enough for enough water so that the macaroni isn't crowded in there. This will prevent sticking and getting too starchy. When you first throw the macaroni in the violently boiling water, keep stirring, non-stop until the water returns to boiling. Then just stir occasionally. This way, it will never stick.

Buon appetito!