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This is the sauce I've been making for years. It doesn't make a huge quantity, but is easily doubled etc. I think it needs to be simmered for a long time to develop the flavour. I would serve this over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas. Feel free to add

In large 10 inch pot, cook pasta for 12 minutes in boiling salted water. You can break it in half for easier cooking and eating. Drain, drizzle olive oil over it and set aside. In large 10 inch pot, cook onion and garlic on medium low heat until translucent. Add next 9 vegetables. Cook until tender,

Chop the bacon, and remove the casings on the sausage. Brown the bacon and sausage in a frying pan. While the bacon and sausage is cooking, cook the spaghetti noodles, drain and rinse. Put the noodles back in the pot, stir in the bacon, sausage, beaten eggs and parmesan cheese. Toss to mix well.

* 8 oz medium tube pasta, cooked and drained per package directions * 1 jar (28 oz) spaghetti sauce, divided * 1 can (4 1/2 oz) sliced mushrooms, drained * 1 package (8 oz) sliced pepperoni * 1/2 cup chopped green bell pepper * 1/2 cup chopped onion * 1/2 cup grated Parmesan cheese * 1/2 teaspoon

Using a large stock or soup pot, brown sausage and ground beef on medium to high heat. Add onions and stir and cook until onions are translucent. While meat is cooking, add seasoned salt & pepper and other spices. Stir. Add diced tomatoes and mix well. Then add sliced mushrooms and mix gently
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How to Make Spaghetti pasta