Best 12 Steps To Heaven Spaghetti Stove Top Recipes

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SPEEDY STOVETOP SPAGHETTI



Speedy Stovetop Spaghetti image

Here's a take on a favorite you'll make over and over again. This dish tastes like it's cooked all day, but it's ready to eat in 40 minutes. The pasta cooks right in the skillet, and the 20-minute simmer gives me plenty of time to fix the rest of the meal. -Kristin Nanney, High Ridge, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
1/2 cup finely chopped onion
1 garlic clove, minced
3 ounces uncooked spaghetti, broken into 1-inch pieces
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
3 tablespoons dry red wine or beef broth
1/2 teaspoon sugar
3 tablespoons shredded Parmesan cheese

Steps:

  • Saute the sausage, onion and garlic in a large skillet for 5-7 minutes or until sausage is no longer pink; drain. Stir in the spaghetti, parsley, basil, tomatoes, tomato sauce, wine and sugar., Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 568 calories, Fat 37g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 1636mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.

STOVETOP CHICKEN SPAGHETTI



Stovetop Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 pound fusilli
Kosher salt, seasoned salt, and freshly ground black pepper
4 tablespoons salted butter
3 boneless, skinless chicken thighs, cubed
2 boneless, skinless chicken breasts, cubed
1 cup panko breadcrumbs
2 1/2 teaspoons dried parsley
1 green bell pepper, chopped
1 medium onion, finely diced
One 4-ounce jar diced pimientos
Two 10.5-ounce cans cream of mushroom soup
1 cup milk
1 teaspoon Worcestershire sauce
Cayenne pepper, to taste
2 cups grated sharp Cheddar
1 cup grated pepper jack cheese
1/2 cup frozen peas

Steps:

  • Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
  • Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
  • Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
  • Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.

STOVE TOP PASTA - QUICK AND EASY



Stove Top Pasta - Quick and Easy image

This is a pasta dish that is quick and easy to make and yet very flavorful. Serve with a salad and/or vegetable and bread to make a complete meal.

Provided by Trisha W

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups pasta, uncooked (Rotelle or Campanelle)
1 lb ground beef or 1 lb sausage
2 garlic cloves, finely chopped
1 teaspoon crushed dried oregano leaves
1/2 teaspoon crushed dried basil leaves
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes
1/2 cup parmesan cheese

Steps:

  • Cook pasta in boiling water for 10-12 minutes, till tender; drain.
  • Brown the meat with the garlic; drain it.
  • Stir in the oregano and basil leaves and cook 1 more minute.
  • Add the tomatoes and heat to boiling.
  • Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
  • Stir in the pasta and heat through.
  • Serve with grated parmesan cheese.

Nutrition Facts : Calories 435.3, Fat 11.5, SaturatedFat 4.6, Cholesterol 44.1, Sodium 497.3, Carbohydrate 59, Fiber 3.8, Sugar 5, Protein 22.9

SPAGHETTI SKILLET DINNER



Spaghetti Skillet Dinner image

Fixin's for your family in one pan.

Provided by BJ MOORE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 5

Number Of Ingredients 10

1 pound lean ground beef
1 cup chopped onions
½ cup chopped green bell peppers
1 cup sliced mushrooms
1 (28 ounce) can whole peeled tomatoes, with liquid
12 ounces spaghetti, broken into pieces
1 cup water
1 ½ teaspoons Italian seasoning
salt and pepper to taste
1 cup shredded mozzarella cheese

Steps:

  • In a skillet over medium heat, brown the ground beef with onions until no pink shows on the beef; drain. Mix in green pepper and mushrooms and cook for a few minutes. Add tomatoes with juice, spaghetti and water; stir. Add Italian seasoning, salt and pepper. Cook about 15 minutes or until spaghetti is tender, stirring occasionally. Add cheese and stir until melted

Nutrition Facts : Calories 536.3 calories, Carbohydrate 62.3 g, Cholesterol 69.4 mg, Fat 17.5 g, Fiber 4.8 g, Protein 32.2 g, SaturatedFat 7.4 g, Sodium 449.8 mg, Sugar 8 g

12 STEPS TO HEAVEN WITH SPAGHETTI: PRESSURE COOKER



12 Steps to Heaven with Spaghetti: Pressure Cooker image

I cannot emphasize enough how much you should try this recipe if you love spaghetti. It's simple to make. You cut up 3 vegetables. Brown the grown beef. Saute the veggies. Dump in the secret ingredients that make the magic sauce and less than one hour later, your family will go nuts for this at dinner tonight and for years to come. My mom, Deborah, doesn't know I am sharing her recipe. She is also on this site. Im probably gonna get in trouble. =) She has only been willing to publish her pound cake. Which is absolutely to die for. Enjoy both! Let me know what you think!

Provided by Heather Sawyer @Worksfire1

Categories     Pasta

Number Of Ingredients 21

2 pound(s) ground beef (we prefer 93%)
1, 3 teaspoon(s) salt, divided (to season meat, then to season sauce)
0.5, 1.5 teaspoon(s) black pepper, divided (to season meat, then to season sauce)
2 large bright colored bell peppers (red, yellow, or orange - not green)
1 large vidalia onion
16 ounce(s) fresh sliced mushrooms
2, 2 tablespoon(s) olive oil, divided (to brown meat, to sauté the vegetables)
2 can(s) approx. 28 oz. petite diced tomatoes (we prefer dei fratelli, hunt's or muir glen)
1 can(s) approx. 28 oz. crushed tomatoes (we prefer dei fratelli, hunt's or muir glen)
1 can(s) approx. 28 oz of water (use one of empty tomato cans)
1 bottle(s) 32 oz. ketchup (we prefer heinz)
1 pound(s) your favorite spaghetti noodles
SEASONING
3 tablespoon(s) italian seasoning
1 1/2 teaspoon(s) minced garlic or 4 cloves of fresh garlic
1 teaspoon(s) dried rosemary or 1/4 cup fresh (we prefer fresh)
1 teaspoon(s) dried thyme or 1/4 cup fresh (we prefer fresh)
1 teaspoon(s) dried parsley or 1/4 cup fresh (we prefer fresh)
2 - bay leaves -optional
TOPPINGS
4 ounce(s) grated parmesan (optional)

Steps:

  • Open ground beef packaging, but before putting in Pressure Cooker, lightly season with half of first divided salt amount. So 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on the top side of the ground beef.
  • Turn Pressure Cooker to "Sauté" on "Normal" (Medium) level. Pour 2 tablespoons of olive oil into inner pot. When your PC indicates it is heated up, then place that side of the ground beef that has the salt and pepper on it facing down in hot inner pot with hot olive oil. But wait, do not begin breaking it apart or stirring it just yet.
  • Then lighly season the other side of the ground beef with the remainder of the divided portions of salt and pepper listed in the ingredient list first of two for salt and pepper which should be about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  • Now begin to break apart and stir ground beef to cook evenly to brown to point where no more pink shows.
  • Drain all grease. Deglaze inner pot! Very important.
  • Place drained beef aside in large bowl. I assure you will get requests for re-makes and shares amongst friends and family will be inevitable. It will be the best spaghetti you have ever had.
  • Add 2 tablespoons of olive oil, diced bell peppers, diced onion, fresh mushrooms, and fresh garlic cloves now (if you are doing fresh instead of minced) into inner pot and Sauté on Normal (medium) level for 4-5 minutes until vegetables are caramelized, but not burned.
  • Then dump in all remaining ingredients and bring to a boil using "Sauté" on "Normal" (Medium) level, stirring frequently so as not to burn. Very important. I have never had a problem stirring instead of layering in the Instant Pot.
  • Then "Pressure Cook" the sauce for 20 minute or longer. The longer, the better. But 20 minutes is all you really must do. I have done 60 minutes before and it really steps up the flavor to seem as though it's been cooking all day. Then do a "Quick Release" with a towel 2 inches above the vent. Nothing but steam should come out.
  • Remove sauce from Instant Pot inner pot. Rinse it out. Place spaghetti noodles in now empty pot. Fill water to where it just covers dry noodles. Set to "Pressure Cook" for half the time on the noodle package. Perform a Quick Release", then strain hot water from the noodles immediately so your noodles don't cook any longer sitting in the hot water!
  • Serve, Eat and Enjoy! Share the food (and the recipe)! Add a little grated parmesan to each serving if desired.
  • Write me how you liked it or any enhancements you thought of!

STOVE TOP CHICKEN AND SPAGHETTINI



Stove Top Chicken and Spaghettini image

Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

5 -6 boneless skinless chicken breasts, cut into cubes
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 tablespoon minced fresh garlic (or to taste)
1 large onion, chopped
3 tomatoes, chopped
1 tablespoon basil (or to taste)
1 lb spaghettini, pasta (can use linguine also)
3 -4 tablespoons dry white wine
1/4 cup good quality chicken broth
1 cup half-and-half cream
seasoning salt and pepper (or regular salt)
1/2 cup chopped fresh parsley
grated parmesan cheese

Steps:

  • Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
  • Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
  • Saute the onion and garlic until soft (not brown).
  • Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
  • Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
  • Stir in half and half cream, salt, pepper, and cook until slightly thickened.
  • Add in the cooked chicken cubes (and all the juices that were left on the plate).
  • Simmer for about 3-4 minutes.
  • Stir in about 1/3 cup parsley; mix to combine.
  • Toss/mix in pasta.
  • Serve in large serving bowls.
  • Sprinkle with grated Parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 790.2, Fat 19.5, SaturatedFat 10.7, Cholesterol 130.8, Sodium 246.3, Carbohydrate 96.7, Fiber 5.6, Sugar 6.4, Protein 52.6

BEST STOVETOP OR CROCKPOT SPAGHETTI



Best Stovetop or Crockpot Spaghetti image

I was tired of can or jarred spaghetti sauce, so I kept trying until I say it is perfect. Family and friends love it. That they have this recipe too.

Provided by Candys Camp Kitchen

Categories     European

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs sweet Italian sausage (ground beef or mixture of each)
2 teaspoons bottled garlic, minced or 3 cloves, crushed
1/2 cup onion, finely chopped
1 teaspoon salt
2 teaspoons sugar
1 tablespoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, petite drained
1 (15 ounce) can crushed tomatoes
1 cup water
3 -4 cups cooked spaghetti

Steps:

  • Stovetop: brown meat, onion, and garlic until the meat is done, drain.
  • Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine.
  • Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well.
  • Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well.
  • Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti.
  • Serve with your choice of cheese if desired and garlic bread.

Nutrition Facts : Calories 553.8, Fat 16.3, SaturatedFat 5.9, Cholesterol 51.1, Sodium 2601.5, Carbohydrate 66.7, Fiber 9.3, Sugar 16.1, Protein 39.9

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