Best Spaghetti Con Formaggio E Prezzemolo Recipes

Spaghetti Con Formaggio E Prezzemolo image

Provided by Little Italy

Categories Spaghetti

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb spaghetti
3 -4 anchovy fillets, chopped
3 cups red wine
1/2 cup pecorino romano cheese, grated
1 tablespoon Italian parsley, finely chopped
1/2 cup extra virgin olive oil
3 garlic cloves, minced
3 dried hot chili peppers, crushed (optional)
salt (to season)

Steps:

Prepare all ingredients, so mince the garlic, chop the anchovies, etc.
Bring water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
While the pasta is cooking, heat extra virgin olive oil over medium heat in a skillet. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add the drained spaghetti & toss. Finaly add the red wine & cook until it reduces and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and serve.

Nutrition Facts : Calories 821.5, Fat 29, SaturatedFat 4.1, Cholesterol 2.5, Sodium 124.2, Carbohydrate 90.5, Fiber 3.7, Sugar 3.1, Protein 16

Pasta Formaggio image

Provided by aviva

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons butter
1/4 cup flour
1/2 teaspoon dry mustard
1/4-1/2 teaspoon dried chipotle powder (chipotle chili powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 can evaporated skim milk
1 1/2 cups milk (2% or skim is fine)
1/4 cup grated parmesan cheese
1/4 cup grated asiago cheese
1 cup shredded mozzarella cheese
4 ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's)
1 tablespoon tomato paste
1 lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta)
1 cup frozen peas

Steps:

In medium saucepan, melt butter.
Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
Cook over medium heat until sauce begins to thicken.
The fattier the milk, the thicker the sauce.
Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
Stir in tomato paste.
Pour cheese sauce over cooked pasta.
Stir in peas.
Serve at once.
If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
(I never do this step.).