simple recipe for spaghetti|Looking for a good simple spaghetti recipe.?
Q&A: Looking for a good simple spaghetti recipe.?
I’m talking really simple. I don’t want to make my own sauce or any of that. Just want to know what is a good sauce to buy and what do I have to do to put it all together with some ground beef. Simple and easy, thanks.
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Answer by ValeriousVal
OK so just boil the spaghetti and then for a pour over sauce with ground beef just fry the ground beef in a skillet with some seasoning like salt and pepper and then buy a spaghetti sauce that has garlic and onion and just add that to the ground beef that you cooked up..mix that all together and just add that on top of you spaghetti and there you go…simple and easy
Answer by Nicky
Brown 1 lb. of ground beef. Drain fat. Add 1 big can of tomato sauce ( about 680 ml ) and one big can of diced tomatoes. Add about 3 or 4 tbsps. of spaghetti seasoning and about 1 tsp. of garlic powder and a pinch of sugar. Heat and it’s done.
Answer by Keri F
First put some hot water into a pan and boil it, then throw about a handful of noodles into it depending on how many its for, but a handful is good for at least maybe 4 plates… While thats going cook up some hamburger meat as well. If you can throw a noodle on the ceiling and it stays the noodles are done, so just drain the water and if the meat is done throw it on top of it and then go ahead and use the meat pan to cook any spaghettie sauce into to cook. Hunts is cheap, but good, Rague, Presto pretty much any kind and flavor works…. You can also cook veggies like onions, green peppers, mushrooms in olive oil or whatever to put into it, but once its all put together and mixed well it will tast delicous with french bread and parm on top and a side of coke to drink it down!
Answer by old man
I like to cut up onions, bell pepper,celery,with some ground beef and sautee them down together then add a couple of jars of Prego (three cheese and garden medley) serve over cooked noodles.
Answer by guagna
I like the Prego Garden Style sauce, it has a really rich flavor.
Put a pot of water onto boil, and pour some of the sauce into a sauce pan to heat up, stirring occasionally. Once the water boils, break some spaghetti in half and put it in the water. Check the box for cooking time (usually around 7-9 minutes). Then strain.
I’ve never added ground beef, but I guess just cook it up and add it to the sauce and stir it in.
I also add some olive oil to the water to keep the noodles from sticking, as well as a pinch of salt.
Good Luck!!
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Q&A: I NEED A SIMPLE RECIPE FOR SPAGHETTI WITHOUT MEATBALLS?
i have the SAUCE already bought (not gonna make it)
and a box of spaghetti noodles
maybe some spices
i looked all across the internet and they were waaaaay too complicated and most involved other stuff which doesn’t count for me…what do you guys suggest?
The following is the answer: (Hint: The answer is not necessarily.)
Answer by Sven
Uhhh you do know that spaghetti is the type of pasta, right?
Answer by Yo soy quien soy 
I usually just cook the spagetti and add Alfredo sauce.
if you want, you can buy a roasted chicken, cut it into pieces and add it to it 
and taraaaa: Chicken Alfredo!!!
Answer by druidbar2000
I hate to be the first to state the obvious, but maybe just boil the spaghetti and and a few spices.
Answer by luminous
cook pasta according to direction
add sauce with spices, maybe onions
pour over the noodles
add Parmesan cheese over the noodles/sauce
Answer by Adam D
Cook spaghetti in water. Heat sauce in a sauce pan.
Combine. Eat.
Beautiful:
Gordon Ramsay’s Lobster spaghetti
Image by FotoosVanRobin
I still had a frozen lobster from the Lidl in the freezer and today I decided to make a pasta with it. I used Gordon Ramsay’s recipe for Lobster spaghetti, but I’m afraid I didn’t do it much justice. Didn’t use sherry tomatoes, mistakenly used oil instead of butter, only had left-over parmesan & cream which weren’t the best quality, the cream split/curdled and the Lidl-lobster smelled a bit funny too. But in the end, it still was surprisingly good! (for a pasta)
Gordon Ramsay’s Lobster spaghetti
(for two)
300g cherry tomatoes (or diced tomatoes and half a teaspoon of sugar)
½ chilli, deseeded and chopped
½ spring onion, finely sliced
½ clove garlic, peeled and chopped
25g unsalted butter
Freshly ground black pepper
65ml dry white wine
250g fresh spaghetti
1 T olive oil
the meat of 1 cooked lobster
50ml (double) cream
2 T freshly chopped basil
Parmesan cheese shavings
Olive oil to drizzle
Place the tomatoes, chilli, onion, garlic and butter in a heavy-based pan and cook over a moderate heat until soft but not coloured. Break the tomatoes up with a spoon as they cook. Season with pepper, add the wine and cook slowly until the wine has virtually evaporated and the tomatoes have caramelised. The sauce will be quite chunky in texture: if you prefer a smoother sauce, pass the mixture through a sieve or mouli and return to the pan.
Bring a large pan of water to the boil, add salt, the spaghetti and oil and cook till al dente.
Take the lobster meat and cut into small medallions or bite-sized pieces.
Drain the pasta in a colander and transfer to a warm serving plate.
Add the cream to the tomato sauce and bring to the boil, add the lobster and toss to warm through. Do not overcook at this stage.
Pour over the spaghetti, scatter over the basil and parmesan, drizzle with the oil and serve immediately with a crisp green salad.
Served with a simple green salad with lardons and soft boiled eggs.
Wine: Terre di Ginestra, Sicilia, 2008. (Catarratto vine)
bit.ly Quick and Easy Pasta Recipes: Cappellini Caprese and Fettuccine Alfredo Recipe Michele McAdoo for the Kraft Kitchens shows how to make two restaurant style pasta dishes that are easy to make at home. Capelinni Caresse and Fettuccine Alfredo with Chicken are sure to impress your family and friends. Capellini Caresse Ingredients 1/2 lb. capellini or spaghetti, uncooked 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade 1 onion, finely chopped 2 cloves garlic, minced 3 cups halved grape or cherry tomatoes 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1/3 cup fresh basil, finely sliced Prep Time: 10 min Total Time: 25 min Servings: 4 servings, 1-1/2 cups each Instructions Cook pasta as directed on package. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil. Fettuccine Alfredo with Chicken Ingredients 1/2 lb. fettuccine, uncooked 1 lb. boneless skinless chicken breasts, cut into strips 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/4 tsp. garlic powder 1/4 tsp. pepper Prep Time: 10 min Total Time: 25 min Servings: 4 servings, 1-1/2 cups each Instructions Cook pasta as directed on package. Meanwhile, heat large …
MUSHROOM SAUCE FOR PASTA
3 tbsp. butter
1/4 c. chopped green onion
1/3 c. diced sweet red pepper
1 1/2 c. sliced mushrooms
1 c. half & half
Flour
Salt & pepper
Melt butter and saute onion and red pepper for 1 minute. Add mushrooms and saute 3 to 4 minutes. Stir in half and half, salt and pepper. Heat through and sprinkle in some flour (Wondra is great) to thicken.
Serve over linguini or any favorite pasta and enjoy this alternative to tomato sauce. (Great with a salad or in a smaller amount as a side dish to poultry or fish.) Serves 3 to 4.
GRILLED TOMATO AND MUSHROOM PASTA
SAUCE
2 lbs. firm, genuinely ripe tomatoes
1/2 lb. mushrooms
1/2 lb. onions, cut across in 1/2 inch slices
1 head garlic, unpeeled
1/2 tsp. salt or to taste
1/2 c. loosely packed fresh basil leaves, coarsely chopped
2 tsp. dark green olive oil
Coarsely ground pepper (fresh is best) to taste
When flames are being produced on the grill, impale a tomato on a long handled barbeque fork, inserting it through the stem end. Thrust the tomato into the fire and let the skin burn. Transfer to a bowl and repeat with the remaining tomatoes. Peel the tomatoes. Stop tomato part here if cooking in advance.
Coarsely chop the tomatoes and put them in a colander to drain. Save the juice. Using bamboo skewers, string the mushrooms crosswise so they can be started stemside down on the grill. When the coals are covered with white ash, grill the mushrooms, onions, and garlic. Grill, turning once until they are well browned. Keep the onions and garlic on the cooler side of the grill, mushrooms toward the hot spot.
Peel the garlic and mash. Chop onions and mushrooms to coarse crumbs; use a food processor, but avoid making a puree. Combine tomato juice, about a third of the tomatoes, onions, and garlic in a non-reactive skillet 12 inch wide and boil hard, stirring constantly, until liquid is reduced to a few tablespoons.
Add remaining tomatoes, salt, basil, oil and pepper and boil, still stirring just until a cohesive sauce is formed. Cool a spoonful until tepid, taste, and adjust seasonings. Remove from heat allow to cool slightly so flavor can develop. Serve over your favorite pasta. Makes 6 to 8 servings.
Fettucini Marinara with Shrimp
3/4 pound shrimp, peeled
1/2 cup flour
3 small scallions
2 tsp olive oil
1 lb fettucini
1 jar Pelino’s Mama’s Red Bell Peppers & Onions
Roll shrimp in flour. Saute in olive oil. Add scallions and Pelino’s Sauce. Let simmer 15 minutes. Cook fettucini in salted water. Drain and cover with sauce. Serves 4.
Special; spaghetti sauce
Ingredients:
2 14.5-oz. cans of crushed tomatoes
1 6-oz. can of tomato paste
2 cloves garlic, diced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 c. broccoli, chopped into florets
2 tbsp. olive oil or vegetable oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. cumin
1 tsp. thyme
1/2 lb. spicy Italian sausage (optional)
Directions:
Heat oil over medium-high heat in a pan.
Add garlic and onion and cook until the onion is translucent (more clear than white).
Add peppers and broccoli and sauté for a few minutes.
Add crushed tomatoes, tomato paste, and spices. When mixture is bubbling, reduce heat to simmer and cover. Simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better it tastes.
Bayou Chicken Pasta
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
Here are a few Bayou chicken is my favourite I got the recipe here. Good luck
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LikeDislikeFirst you fill a pot a little over half way full with water and put it in the stove on medium high. Next brown some ground beef over medium in a skillet. Drain the beef and run the water through the drainer to make sure the grease is all out. Put the beef back in the skillet and add the spagetti sauce. I suggest ragu or prego and then you can season it the way you want( salt, pepper, garlic, basil, etc). Once your water starts boiling put the pasta in. To check if the pasta is done sample the noodles. While that is happening put the sauce and the meat on simmer. Once the pasta is done drain it then add everytrhing together into the pot you used to cook the pasta. Put it on low so it can stay warm. Enjoy!
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LikeDislikeoriginally spaghetti does not have any meat just a tomato sauce
try this one
- cook the pasta with 1tbsp of oil and a pinch of salt
- bring to boil the tomato sauce add a tbsp of soy sauce while adding the next ingredients and stir
- 1 tbsp of ground black pepper
- if you have sage 3-4 leaves will do
- let it boil for about 4 minutes and add the pasta while stirring for 1 minute
and WALLA! you have a delicioso spaghetti without meatballs
hope this one helps
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