Best 4 Creamy Spaghetti Sauce Recipes

SPAGHETTI WITH CREAMY CLAM SAUCE

Steps:

• 1. In a large saucepan or pasta pot bring 12 cups of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, follow pkg. directions for cooking time.
• 2. Meanwhile, drain clams, reserving liquid. Add enough cream or milk to the liquid to make 1 3/4 cups. For the sauce, in a medium saucepan cook the onion and garlic in hot butter on medium low heat for about 5 minutes, or till onion is tender but not brown. Stir in flour, basil or oregano, and salt & pepper.
• 3. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Stir in the parsley, wine and clams. Heat through. Spoon sauce over hot pasta. Sprinkle with parmesan cheese and serve immediately. Enjoy!

SPAGHETTI WITH CREAMY TOMATO MEAT SAUCE & CHEESE TOPPING (LI

Steps:

• Preheat oven to 350°F Spray a 13x9 inch glass baking dish with cooking spray.
• In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Stir in beef; cook for 5 minutes, or until no longer pink, stirring to break up meat. Stir in tomato sauce, basil, oregano, and hot pepper sauce. Reduce heat to a simmer; cook for 10 minutes, covered.
• Meanwhile, in pot of boiling water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. In a food processor, combine sour cream, cheeses, and salt and pepper; purée until smooth.
• Place drained spaghetti in baking dish. Spoon sour cream mixture on top of spaghetti, mixing well. Spoon tomato sauce evenly over top. Mix together topping ingredients; sprinkle over casserole.
• Bake in centre of oven for 20 minutes. Spoon out to serve.

CREAMY FOUR CHEESE GARLIC SPAGHETTI SAUCE

Steps:

• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
• Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
• Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
• To serve, top each serving with finely chopped chives, or green onions, or parsley.

SPAGHETTI & MEATBALLS IN CREAMY VODKA SAUCE RECIPE - (4/5)

Steps:

• MEATBALLS: Chop up the onion in a food processor to get it as finely chopped as possible. Put into a bowl big enough to hold all the ingredients. Add the ground beef, eggs, onion, garlic powder, salt, pepper, oregano, Parmesan cheese, breadcrumbs, and soy sauce. With your hands, mix all the ingredients together. When thoroughly mixed, shaped into meat balls about the size of golf balls. Roll them in flour and place on a piece of wax paper. Heat the olive oil in a skillet over medium heat. Add the meatballs and cook until they are brown on all sides. VODKA SAUCE: Heat olive oil in a skillet (I do this step before browning the meatballs and use the same pan). Sauté the garlic, onion, and parsley until the onion becomes translucent, about 2 to 3 minutes. When done combine into a pot large enough to hold the vodka sauce and meatballs. Add tomato sauce, tomato paste, vodka, salt, pepper, red pepper, and basil. Bring to a boil and simmer for about 2 to 3 minutes or until the smell of alcohol goes away. You can tell by smelling the steam. Add the heavy cream and and stir well. Finally, add the meatballs cover and simmer for about 10 minutes. SPAGHETTI: While you are simmering the sauce and meatballs, cook the spaghetti, drain, and serve.