Spicy Spaghetti with Three Peppers and Onions

This recipe was a chance to prove to my boyfriend that I CAN make spicy food! I think he just likes to pretend that hes so rough and tough and nothing is spicy enough for him. Its all an act but thats okay, I know he really liked this dish! Its another one from Rachael Rays new Cookbook Look and Cook. I did change this up quite a bit so Im going to give you my version of this recipe. The original recipe was very saucy and used a can of crushed tomatoes. I thought it would be nice to do something different and have a lighter sauce that really focused on the peppers. My version uses an odd ingredient...marinated tuscan peppers also called pepperoncini. These are the peppers youll find on an antipasto platter or in giardineria. Ive really been trying to find ways to use them because I find that they have a lot of flavor. Their texture is a little off and they are almost waxy and dont have a meaty texture. However, if you slice them thin enough they will incorporate their flavor and you will barely notice them by sight. The liquid that they are packed in has a lot of flavor and heat as well. Its vinegary and its definitely a good thing! Next time Im going to thinly slice some fennel and cook it with the peppers and onions. I cant wait to try that!

Spicy Spaghetti with Three Peppers and Onions

Inspired by Rachael Rays Recipe in Look and Cook


Ingredients:

1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.

While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.

Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.


Click here for a printable recipe.

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Hearty Spaghetti and Meat Sauce

(updated from archives)

I grew up on spaghetti with Ragu. Not the lowercase italicized ragu, but the capital R followed by a copyright sign Ragu. And it was Hunt’s more often than not since it was cheaper. As a child, I always wanted the meat flavor thinking that it sounded better than plain tomato. Then one day, I thought it was odd that there wasn’t actually any meat in the sauce. Upon further inspection, the sauce was merely “flavored with meat.” Gross.

When Steven and I first started dating (now nearly a decade ago, crazy right?), he made some spaghetti for me with his mom’s homemade meat sauce. The sauce had actual pieces of real meat, onions, chunks of tomatoes, and oh my god are those herbs?

This is also how Steven introduced me to cheese. Like many Chinese people, my family was very suspicious of cheese. Stinky tofu? Bring it on! Fermenting milk? Nooo thank you. But Steven eventually won me over with a little freshly grated parmesan on my pasta.

When I started cooking, I first learned how to brown meat and chop and saute an onion. I doctored up jarred spaghetti sauce with ground beef and onions. Then I bought my first jar of herbs, Spice Island Italian Herb Blend, and added some of that. I eventually switched the jarred, overly salty stuff to plain tomato sauce. Over the years, I added more and more ingredients like diced tomatoes and some red wine, and finally topped it off with some fresh basil. This recipe has come a long way.

Hearty Meat Sauce
2 Tablespoon olive oil
1 pound lean ground beef or mix of ground beef with Italian sausage
1 large onion, chopped fine
1/2 teaspoon salt
3 medium garlic cloves, minced or pressed through a garlic press
1/4 cup red wine
1/2 teaspoon ground black pepper
14 ounce can tomato puree
14 ounce can diced tomatoes, drained
1/2 teaspoon dried oregano

Pasta of your choice
1/2 cup fresh basil, chopped or chiffonade
1/2 cup grated parmesan for serving

Heat a tablespoon olive oil in a large saute pan or Dutch oven and brown the ground beef. Drain the fat through a fine mesh sieve and set aside.

Add a tablespoon of olive oil to the pot and heat over medium heat until shimmering. Add the onions and 1/2 tsp of salt and cook until softened. If the bottom of the pan is turning too brown, add a little bit of water and scrape up the bits as you go. Add the garlic and cook until fragrant, about 30 seconds. Add the wine to deglaze the pan and cook until the wine is completely gone. Add the tomato puree, drained diced tomatoes, pepper, and oregano.

Cook the sauce at a gentle simmer over low heat, partially uncovered for 2 - 3 hours or until the sauce is thicken and ground beef is tender.

Cook spaghetti according to package instructions

Serve over pasta, topped with basil and parmesan or use in lasagna

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Cowboy Spaghetti

   Well hello everyone! I just put the kids to bed, so I thought Id hurry and share this recipe with you all before I unwind for the night. Whew. Its been a long week. Im so glad its Friday night! Im so ready for a great and relaxing holiday weekend with my family!   : ) 

   I saw this yummy dish on The Food Networks recipe site! This one comes from our girl Rachel Ray. Love her. Her Cowboy Spaghetti sounded delish, but pretty fattening. It really didnt fit into my new health craze, so I decided to modify it, quite a bit, and it turned out really good. The kiddos loved it, so I was happy.

   Her recipe calls for ground beef, regular bacon, beer and cheddar cheese. I decided to go with some lean ground turkey, turkey bacon and omit the beer. I thought about leaving out the cheese as well, but whats spaghetti without cheese!?  So I added in a little bit of parmasen and part-skim mozzerella. It was perfect!

Cowboy Spaghetti

Adapted from: Rachel Ray

• 8 oz Whole Wheat Spaghetti noodles
• 1 pound lean Ground Turkey
• 4 slices Turkey Bacon, chopped
• 1/2 tablespoon Olive Oil
• 1 medium yellow Onion, chopped
• 3 cloves Garlic, minced
• Ground Black pepper
• 1 (14 oz) can Diced Italian Tomotoes
• 1 (14 oz) can Tomatoe sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Hot Sauce (optional)
• 4 Green Onions, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup part-skim Mozzerella Cheese

Directions:  Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente according to package directions.

In a large, deep skillet heat olive oil over medium-high heat. Add in chopped bacon. Cook until crisp, about 5 minutes. Remove bacon from skillet. Set aside.

Add ground turkey to skillet. Crumble it as it browns, 4-6 minutes. Add in yellow onion and garlic. Season meat with salt, pepper, worcestershire and hot sauce. Pour in canned tomatoes, tomatoe sauce and crumbled turkey bacon. Stir and mix together well. Cook until thoroughly heated. About 8-10 minutes.

Divide hot spaghetti noodles evenly among 4 plates. Pour sauce mixture over the top of the noodles. Top each serving with chopped green onion, parmesan and mozzerella cheese! Enjoy : )

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Spaghetti Braid

     I think without a doubt, my Taco Braid  is the most popular recipe on my blog! I have received so many sweet emails from you awesome readers and have also had my family and friends telling me how much they love it! It means so much to me for you all to take time from your day to email me or leave me a comment. I really do love and look forward to reading them. I want you all to know how much I appreciate it!  : )

    Because the Braids are so popular, I have been trying to think of ways to create a new one for you all. I was talking to my hubby last week telling him about my idea for this Spaghetti Braid. I thought it would be so delish to put some Spaghetti fixins inside this great pizza dough, but without the noodles! (Less carbs, right?! ha)

   Kale thought it sounded awesome, and he also gave me a little idea. He told me once I wrap up the braid, I should somehow make it taste like garlic bread. I was shocked! "What a genius idea!" It sounded like a perfect way to finish it off! So thats what I did. It turned out AWESOME! Let me know if you give it a try!

SPAGHETTI BRAID

Recipe By:  Holly Lofthouse

• 1 can Pillsbury Pizza Dough
• 1 pound lean Ground Beef
• 1 1/2 cups of your favorite Spaghetti Sauce ( I use Ragu Traditional)
• 2 tablespoons Cream Cheese ( I used 1/3 less fat version and it was great!)
• 2 cups shredded Mozzerella Cheese

Glaze for the top:

• 2 tablespoons Butter, melted
• 1/8 tsp Garlic Salt
• 1/8 tsp Garlic Powder
• 1/8 tsp Dill Weed
• 1/8 tsp Italian Seasoning
• 1/4 cup grated Parmesan cheese

Directions:  Preheat oven to 375 degrees. Unravel roll of pizza dough and lay out onto a greased cookie sheet. Set aside.

Cook the ground beef in a large skillet and cook until browned. Drain the grease. Pour in the spaghetti sauce and heat to boiling. Reduce heat and let simmer 5-10 minutes or until sauce is thoroughly heated.

Dough should now be room temp and easy to work with. Shape it out onto the cookie sheet and form into a large rectangle. Down each side of dough, cut 2 inch wide slits with a pizza cutter.

Spread beef mixture down center of dough. Take the cream cheese and dot evenly over the meat.

Sprinkle the shredded cheese over the top and start to braid the dough over the top of the filling. Criss-crossing to form a braid and making sure to cover any holes.

Microwave butter to melt completely. Add in all the seasonings and mix well. Brush evenly over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from oven. Sprinkle the braid evenly with parmesan cheese. Let stand 5 minutes before slicing.

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