Best Spaghettini With Smothered Onions Recipes

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SPAGHETTINI WITH SPICY SEAFOOD



Spaghettini with Spicy Seafood image

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SPAGHETTINI WITH GARLIC AND LEMON



Spaghettini with Garlic and Lemon image

Categories     Garlic     Pasta     Side     Lemon     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 9

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
  • While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
  • Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

SPAGHETTINI WITH BACON, MUSHROOMS AND HERBS



Spaghettini With Bacon, Mushrooms and Herbs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Pinch of red pepper flakes
3 tablespoons tomato paste
12 ounces mixed mushrooms, sliced
12 ounces spaghettini
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Grated parmesan cheese, for topping (optional)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell

Nutrition Facts : Calories 716, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 61 milligrams, Sodium 1,156 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 23 grams

PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)



Pasta With Smothered Onion Sauce (Marcella Hazan) image

This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

Provided by blucoat

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter, with
2 tablespoons extra virgin olive oil
1 1/2 lbs onions, sliced very thin, about 6 cups
salt
black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano cheese
1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Steps:

  • Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
  • Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
  • Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
  • Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

SPAGHETTINI WITH SPICY LENTIL SAUCE



Spaghettini With Spicy Lentil Sauce image

Provided by Marian Burros

Categories     dinner, lunch, weekday, pastas, main course

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped fresh fennel
1/2 pound carrots, scraped and chopped fine
2/3 pound onions, chopped fine
2 large cloves garlic, chopped fine
1/4 pound chunk prosciutto, diced
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon Hungarian sweet paprika
1/4 teaspoon Hungarian hot paprika
1 heaping cup red lentils
5 cups water
1 teaspoon salt (optional)
1 pound spaghettini

Steps:

  • Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
  • Add paprikas and saute for another 2 minutes to coat vegetables.
  • Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
  • Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 8 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 7 grams

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

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