Best 4 Sabrinas Spaghetti Red Chili Recipes
Indulge in a culinary journey to the vibrant streets of Italy with Sabrina's Spaghetti Red Chili, a symphony of flavors that tantalizes your taste buds. This classic Italian dish features spaghetti perfectly al dente, coated in a rich and spicy tomato sauce infused with the fiery heat of chili peppers. Sabrina's culinary expertise shines through in her carefully curated selection of additional recipes, offering variations that cater to diverse palates and preferences. From the aromatic simplicity of Spaghetti Aglio e Olio to the creamy indulgence of Spaghetti Carbonara, each recipe promises a unique taste experience. Whether you're a seasoned cook or a culinary novice, Sabrina's Spaghetti Red Chili and its accompanying recipes will guide you towards creating an authentic Italian feast that will leave your family and friends craving for more.
Let's cook with our recipes!
CHILI SPAGHETTI
My husband often requested that his grandma make this dish.-Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
Nutrition Facts : Calories 321 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1042mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
CALABRIAN CHILE PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
- Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.
SPAGHETTI RED
This is a timeless spaghetti sauce, a favorite of my Grandmother's. Due to health issues she can't cook anymore, but this is one of her favorites. In the summer I steal fresh tomatoes from my parent's garden... you can't beat this sauce when it's made with homegrown tomatoes. Leave it chunky or run it through a blender... it's up to you!
Provided by Little Mommy
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat olive oil in pan
- Peel and chop tomatoes.
- saute onion and garlic until tender.
- add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
- cover and simmer 15-20 minutes.
- serve over pasta and sprinkle with remaining bacon.
Nutrition Facts : Calories 354.1, Fat 25.4, SaturatedFat 8, Cholesterol 68.7, Sodium 888.7, Carbohydrate 11.4, Fiber 2.6, Sugar 6.9, Protein 20.9
SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL
Burrata - a cousin of mozzarella with a creamy core - is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
- Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.
Tips:
- Use good quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, sweet peppers, and fragrant garlic.
- Don't be afraid to adjust the heat level: The amount of chili flakes called for in this recipe is just a suggestion. If you like your food spicy, feel free to add more. Just be sure to taste the sauce as you go and adjust the heat level to your liking.
- Cook the pasta al dente: Al dente pasta is cooked through but still has a slight bite to it. This will help it hold up better in the sauce and prevent it from becoming mushy.
- Don't overcrowd the pan: When cooking the pasta, be sure to use a large enough pot so that the pasta has plenty of room to move around. Overcrowding the pan will prevent the pasta from cooking evenly.
- Serve immediately: This dish is best enjoyed immediately after it is made. The pasta will start to absorb the sauce and lose its flavor if it sits for too long.
Conclusion:
This easy and flavorful pasta dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken or shrimp. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
