Everything You See I Owe to Spaghetti: Delicious and Easy to Make Spaghetti Recipes

spaghetti

One of the best comfort foods, spaghetti is probably one of the first dishes you learned to cook. Actress Sophia Loren was known as an Italian bombshell in her day, and today’s quote is attributed to Ms. Loren: “everything you see I owe to spaghetti.” In Kathey Jo’s Kitchen, it’s a reliable dish that doesn’t need extras. No celebrity chef could ever dress this dish up to change my mind. All you need is noodles, your favorite sauce, Parmesan cheese, and meatballs. Do you know what changed it for me? A pasta maker. All you need is flour and water. Pasta is even more of a staple in Kathey Jo’s Kitchen now! What’s the secret ingredient in your spaghetti? Share it below.

One Pot Spaghetti

INGREDIENTS

  • 1 lb. lean ground beef
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 3/4 c. water
  • 15 oz. canned tomato sauce
  • 15 oz. canned diced tomatoes, drained
  • 1 tbsp. dried Italian seasoning
  • 1 tsp. kosher salt
  • 1 tsp. Freshly ground black pepper
  • 1/2 tsp. sugar
  • 12 oz. spaghetti
  • 1/2 c. freshly grated Parmesan
  • 2 tbsp. chopped parsley

DIRECTIONS

  1. In a Dutch oven over medium-high heat, add beef, onion, and garlic and cook until beef is cooked through. Drain fat.
  2. Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. Reduce heat to a simmer and cover. Cook, stirring often, until noodles are cooked through, 12 to 15 minutes.

Stir in the Parmesan and parsley just before serving.

zucchini spaghetti

Zucchini Spaghetti

Ingredients

  • 3/4-pound uncooked spaghetti
  • 1 can (7-ounce) chipotle chiles in adobo sauce
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 4 cups shredded zucchini (about 1 1/4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons
  • Parmesan cheese, shaved

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from the can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add chile, sauce, and garlic; sauté 1 minute.
  5. Add zucchini; cook, continually stirring, 4 minutes.
  6. Toss pasta with zucchini mixture.
  7. Sprinkle with salt, pepper, and cheese.

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