Best Sluts Spaghetti Recipes

SL'S SPAGHETTI

Steps:

• Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
• Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)

Steps:

• Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
• Rinse the anchovies (if used) and capers in cold water to remove saltiness.
• Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
• When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
• Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
• Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
• Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.