Best 11 Spicy Spaghetti Sauce Recipes

SPICY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

TURKEY MEATBALLS WITH QUICK AND SPICY TOMATO SAUCE AND WHOLE-WHEAT SPAGHETTI

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.;
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

SPAGHETTI WITH SPICY TUNA MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

TURKEY MEATBALLS W/ SPICY TOMATO SAUCE AND WHOLE-WHEAT SPAGHETTI

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Meatballs:
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)

Steps:

• Heat 2 tbsp oil in wok to 275°F.
• Stir-fry ginger and scallion 1 minute.
• Turn up heat to 425F, and add the meat.
• Stir-fry 3 minutes.
• Add sherry and soy sauce.
• Cook 1 minute, and remove from wok.
• Heat 2 tbsp oil in wok to 275°F.
• Add bean sauce, hoisin sauce, and sugar.
• Stir-fry 2 minutes.
• Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
• Stir-fry 2 minutes.
• Add pork and chicken stock.
• Cook 5 minutes at 250°F.
• Put noodles into boiling water, and cook uncovered 3-5 minutes.
• Drain, and rinse with cold water, then with hot water.
• Mix with sesame seed oil.
• Arrange noodles on platter, and pour meat mixture over them.
• Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

SPAGHETTI WITH SPICY TOMATO SAUCE

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper.
• While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta.
• Garnish pasta with basil.

SPICY MEATLESS SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and celery; saute until onion has softened and turned translucent, about 5 minutes. Stir in diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
• Reduce heat and simmer for about 5 minutes. Taste and adjust seasonings as needed.

ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE

Steps:

• In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.

SWEET AND SPICY SPAGHETTI SAUCE

Steps:

• Add turkey, onion, and garlic to pan and cook until turkey is done and onions are translucent.
• Strain and return to pan.
• Stir in all remaining ingrediants cooking on medium heat, stirring occasionally to incorporate jelly as it melts, 20-25 minutes.
• Enjoy :).

CRABZILLA'S SPICY CHUNKY GARLICKY SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large, deep pot.
• Saute onion, garlic, and mushrooms until soft and slightly browned.
• Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
• Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
• Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
• Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
• Add red wine and continue to boil for another 2 minutes.
• Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
• I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
• Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
• Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.

THICK AND SPICY SPAGHETTI SAUCE

Steps:

• 1. Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble. Drain well, and stir in remaining ingredients.
• 2. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally.
• 3. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated parmesan cheese if desired.