I'm looking for fancy spaghetti recipes please!?

Answer 1

Bucatini With Pancetta And Tomatoes

8 ounces bucatini pasta (spaghetti will also work fine)
3 tablespoons olive oil
2 medium chopped onions, chopped finely
8 ounces pancetta, chopped (side bacon will also work fine)
28 ounces canned tomatoes, drained,chopped
5 ounces bocconcini or mozzarella cheese, grated
1 green onion, finely chopped

ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.
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Special Meatball Pasta

1/2 kg ground beef round
4 garlic cloves, finely chopped
1 medium white onion, finely chopped
1 medium carrot, finely chopped or grated
10 green beans, finely chopped
spring onions, finely chopped
1 whole egg
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2-3 tablespoons cornstarch
oil (for frying)

For the Pasta
450 g pasta (preferably spaghetti or angel hair)
2 tablespoons canola oil or olive oil
1 garlic clove, minced
2 medium onions, coarsely chopped
4-5 tomatoes, boiled and seeded
2 green bell peppers, minced
300 g button mushrooms, chopped
5 hot dogs, sliced diagonally
800 g tomato sauce
200 g tomato paste
160 ml condensed milk
1 knorr beef bouillon cube
300 g grated cheese
salt & pepper
mixed herbs
1-2 cup water

For the Meatballs:Mix all the ingredients thoroughly until you are able to form balls, deep fry meatballs in canola oil & drain well on paper towels, set aside. ( you can test for saltiness or general taste by frying a small meatball & adjusting recipe to your taste accordingly).
For the Pasta Sauce:In a saucepan, saute garlic & onions in oil, add tomatoes & cover for 4-5 minutes. Add the mushrooms & bell peppers (with 1-minute intervals in between) -- add hotdogs.Keep the sauce covered for 3 minutes. Pour in the tomato sauce. Simmer covered for 5 minutes, add the tomato paste & simmer for another 5 minutes. Drop in the beef cube, once beef cube is dissolved, add the meatballs; once mixture starts to boil -- add the condensed milk, grated cheese, salt & pepper, as well as the mixed herbs (preferably oregano, paprika, etc.).Season accordingly. You may add hot sauce to perk up the taste of the sauce if you desire. Use the water to adjust thickness or consistency of sauce.Make sure that after the initial boil that you keep the fire low and keep the sauce simmering for 10 minutes or so. This will help your sauce keep for days in the refrigerator. If you want to set some sauce aside for later use, make sure that the sauce is at room temperature before placing in a plastic container, & then place it in the freezer. This way, the sauce will keep for a month or so.
Just cook pasta according to package instructions. Pour sauce mixture over pasta & sprinkle with parmesan cheese. Enjoy!!

Answer 2

SPAGHETTI PIE

6 oz. thin spaghetti cooked til almost tender and drained
2 T. margarine or butter
2 large eggs beaten
3/4 c. Sargento fancy shredded Parmesan cheese, divided
1 c. Ricotta cheese
1 c. Prego spaghetti sauce
3/4 c. shredded Mozzarella cheese

Preheat oven to 350°. Lightly grease a (10 inch) pie plate. Toss hot spaghetti with margarine to mix. Combine eggs and 1/2 c. Parmesan cheese then stir into spaghetti. Pour spaghetti mixture into pie plate and spread up the sides of the plate (like making a pie crust). Spread Ricotta cheese over the spaghetti crust. Top with spaghetti sauce. Bake, uncovered, 25 minutes. Top with Mozzarella cheese. Bake another 5 minutes. Sprinkle with reserved 1/4 c. Parmesan cheese. Cool 10 minutes and cut into wedges.

Answer 3

PIZZA-PAGHETTI

1 lb. spaghetti (fancy shape)
1 lb. ground beef
2 (6 oz.) cans tomato paste
1 1/2 c. water
1 (#303) can tomatoes
1 c. chopped onion
1/2 c. butter or olive oil
1 clove garlic, minced
1/2 c. chopped parsley
2 tsp. oregano
1/2 tsp. ground allspice
1 tsp. salt
1/2 tsp. pepper

FOR THE TOP:

Mushrooms
Celery
Green peppers
Olives
Cheese
Pepperoni
Italia n sausage, etc.

Partially brown the meat. Add onions and garlic and finish browning. Add all other sauce ingredients and simmer 2 hours. The sauce should be thick.
Cook the spaghetti until it is just tender. Combine with sauce and put into two large baking dishes. Cut, cube or slice the ingredients for the top and arrange them on the spaghetti in fancy patterns so that it looks like the top of a pizza. Then listen to the compliments. Serves 6, if guests are not too hungry.
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FANCY SPAGHETTI SALAD

1 c. salsa
1 tsp. seasoned salt
2 tbsp. butter
1 lb. spaghetti, broken in half
1 lg. tomato, seeded and chopped
1/2 c. sliced green onions
1/2 c. ripe pitted olives, sliced
1/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
1 1/4 c. sour cream
4 c. lettuce, torn
3 c. Dorito chips

Prepare spaghetti according to package directions; drain and toss with 2 tablespoons butter to prevent sticking. Set aside. In a small bowl combine sour cream, salsa and seasoned salt. Stir to blend. Set aside. In a large bowl gently toss together spaghetti, tomato, green onions and cheeses. Add sour cream mixture and toss to coat. Cover and chill until serving time. Serve on lettuce lined platter surrounded by Dorito chips.

Answer 4

Ingredients

Meatballs

1 lb ground beef
2 Tbsp plain dry bread crumbs
1 egg
1 Tbsp Parmesan cheese, freshly ground
1/2 tsp salt
1/2 tsp black pepper, freshly ground
Sauce


1/2 cup onion, chopped
1 Tbsp olive oil
15 oz can tomato sauce
14 1/2 oz can whole tomatoes, undrained & crushed
6 oz can tomato paste
1/2 tsp basil
1/2 tsp sugar
2 garlic cloves, minced
1/4 tsp oregano
2 Tbsp Parmesan cheese, freshly grated
Directions


Mix together all meatball ingredients in a bowl.
Form into balls 1 1/2" wide.
Bake on cookie sheet at 375F for 25 minutes.
While meatballs are cooking, saute onions in olive oil over a medium heat.
Stir in remaining sauce ingredients.
When the meatballs are done, add the finished meatballs into the sauce and simmer for 20 minutes.
Start spaghetti cooking near the end of this cycle so they finish at the same time.
Stir the cheese into the sauce and meatballs, and serve over the spaghetti.

Answer 5

Olive Garden's Spaghetti Carbonara
8 ounces mushrooms with stems -- sliced 1/4"
6 tablespoons finely-minced shallots
1/4 cup rendered bacon drippings or olive oil
24 slices thick bacon -- cooked, and
sliced 1/2" strips
2 pounds spaghetti -- cooked
2 teaspoons finely-chopped parsley
3 grinds of black pepper
Salt -- to taste
4 tablespoons grated Parmesan
=== LIGHT BECHAMEL SAUCE ===
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups whole milk
Add the reserved bacon drippings or the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saut銼br>until they are golden, but not brown. Add the bacon strips, stir well and
turn off the heat.
Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.
Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on
moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or
low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees). This recipe yields 4 servings.
http://www.copycat-recipes.net/recipes/Olive_Garden's_Spaghetti_Carbonara.html

Red Lobster's Crab Alfredo
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Hot cooked pasta -- for serving
In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add garlic powder, and stir well. Simmer this for 15 to 20 minutes on
low. You may wish to season with a little salt and pepper. Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
http://www.copycat-recipes.net/recipes/Red_Lobster's_Crab_Alfredo.html

Answer 6

How about a simple putanesca sauce instead of your standard Americanized marinara? Just put some olive oil (2 Tbsp), cubed salt pork (2 oz) and butter (1 oz) into a saucepan over medium heat. When the salt pork is cooked, throw in some garlic and parsley that you've chopped finely together. Next, throw in some chopped up kalamata olives (3/4 cup) and about 2 tablespoons of capers that you've rinsed and drained. Open a tin of anchovies (don't be afraid of them!), chop them up finely, and add them to the pan. Toss all that around for a minute, then pour in 1 can of diced tomatoes (I recommend Muir Glen fire-roasted). Simmer all that for about 10 - 15 minutes, stirring every few minutes. Taste for seasoning and adjust as needed. Serve over al dente spaghetti, penne, seared salmon, chicken breasts, or just about anything. Serve with freshly grated pecorino or parmigiana. Buon appetito!

Answer 7

Pizza Casserole

1 lb spaghetti
1 pkg. already sliced pepperoni
1 jar of spaghetti sauce
1 Lg bag of mozzarella cheese
1 fudgesickle

Cook spaghetti according to the directions on box. Drain spaghetti.

Layer in baking pan. Sauce on bottom of pan, then cooked spaghetti, more sauce, pepperoni, then cheese.

Repeat layer.

Bake in oven at 350 for about 20 min to 1/2 hr.

Eat fudgesickle. You deserve it.

Good-Luck and Enjoy!

Answer 8

all spaghetti dishes look the same, meat, sauce,pasta
something like meat balls+ragu sauce+spaghetti pasta

what makes it fancy is how you presentation is.

Answer 9

fancy huh well what i do is make my spaghetti like i like it you know meat balls and all to make it special i put my spag.into a baking dish and put motarella cheese all over the top and bake untill cheese is melted and all is gooey you cut your spag into squares and serve with a salad and good wine not to be beat hope this helps and good luck

Answer 10

JUDY’S SPAGHETTI SAUCE

1-1/2 lbs. ground chuck or round
1 onion, chopped
2-3 cloves garlic, minced
1 (28 oz.) jar of your favorite Prego Spaghetti sauce
1 (8 oz). can tomato sauce
2 cans tomatoes, drained and chopped (can use fresh or home-frozen)
1/4 tsp. oregano
1/4 tsp. basil
1/2 cup grape jelly

Brown beef, onions and garlic together. Drain well.

Return beef to a large pot and add remaining ingredients. Bring to a boil and simmer for at least 2 hours. Serve over hot cooked spaghetti or linguini.

Spaghetti Sauce 1

My great, great grandmother in Italy passed this down. We've been doing
sauce this way forever.

My sauce doesn't date back that far, just to my mom, as far as I know... but
it's soooooo easy that I have to share it :

I use my pressure cooker to make this in...I don't "pressure cook" it, but I
like the heaviness of the pan and this recipe fills up the whole thing.

Put one large can of crushed tomatoes, one large can of tomato sauce and one
large jar of Ragu spaghetti sauce (I like "chunky garden vegetable) in the
pan. Add garlic powder, dried, minced onions, dried parsley and oregano to
taste.

Saute about 1 lb. of ground beef. Drain and rinse. Add to sauce.
Take the skin off 1 lb. of Italian sausage. Saute and cut into small pieces.
Add to sauce. Stir it all well. Cover lightly and simmer for hours and
hours. I usually make the sauce the day before I use it so it will have a
chance for all of the flavors to blend.

LL

Spaghetti Sauce with Meatballs

My great, great grandmother in Italy passed this down. We've been doing
sauce this way forever.

Meatballs:

Don't use good ground beef. The fat in the meat makes them juicier. For
about 2 lbs of ground beef I add:

3 eggs
Locatelli cheese, grated
Parsley
Oregano
Day Old Italian Bread soaked in milk
Salt and Pepper
Garlic, crushed

As for the amounts, like grandma used to say, "when the Lord tells you to stop".

Fry them in a little olive oil. I also fry sausage in the same oil.

You can add braccioli too. (We pronounce it "bru shawl") Use very thin
round steak or sandwich steaks. Flatten them out and sprinkle with
Locatelli, parsley, salt & pepper, and crushed garlic. Then roll them up,
secure with a toothpick, and fry in the same oil.

Remove the excess oil and deglaze the pan with white or red wine.
(Whichever you would drink for dinner).

Sauce:

I can my own tomatoes but canned puree works ok too.
I add crushed garlic, oregano, parsley, S&P. That's it.

Put all the fried meat in the sauce and the stuff (wine and such) from the
frying pan in the sauce and simmer for about 2 - 3 hours.

Marcia
Stained Glass Artist from NY

Spaghetti Sauce 2

I think this Spaghetti Sauce recipe was in Good Housekeeping magazine several years ago, and I love it.

3/4 lb hot Italian sausage 2 6-oz cans tomato paste
3/4 lb ground beef 1 cup Parmesan cheese
12 oz mushrooms, sliced 1 tsp Italian Seasoning
1 medium onion, chopped 1 tsp sugar
2 garlic cloves, minced 1/2 tsp black pepper
1 small green pepper, chopped 1/2 cup chopped parsley
2 28-oz cans of tomatoes in puree

In dutch oven over high heat, cook sausage and beef until browned and juices evaporate. With slotted spoon remove meat to bowl. In drippings in pan, over medium heat, cook mushrooms, onion, garlic, and green pepper until tender, adding olive oil if necessary.

Return meat to pan, add tomatoes with puree, paste, cheese, seasoning, sugar and pepper; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, partly cover and simmer one hour, stirring occasionally.

Stir in parsley.