How to cook delicious spaghetti????!
How to cook delicious spaghetti????
I like spaghetti very much. How to cook healthy yet delicious spag at home? I usually buy premixed spag sauce from Prego etc but find them expensive for consumption on a regular basis. Can I prepare spag sauce on my own from fresh tomato? I want something fast and nice. Is it healthy to use tomato puree? Since I hope to eat it often, I want to be sure that I am not taking in too much preservative, salt, sugar or fattening stuff. Is spaghetti on its own fattening anywhere? How can I get to cook the spag fast? It usually takes about 20min on the stove. Is that anyway to cut down time on the stove as I want to save the gas consumption. I had tried previously using the best Prego sauce I could find in addition to expensive ingredients like prawns and abalone clams etc. Though it doesn't taste awful, it just lack the taste i can find in eateries that sell spag. I do add black pepper, margarine and sometimes paprika and herbs. Any adivces? Tks
Additional Details1 week ago
Does spag contain more carbohyrates or calories compared to say white rice? Are there any other ingredients in it such as egg or oil or certain kinds of flour that can be fattening if consumed on a regular basis.
Answers:
1 week ago
Does spag contain more carbohyrates or calories compared to say white rice? Are there any other ingredients in it such as egg or oil or certain kinds of flour that can be fattening if consumed on a regular basis.
I buy the cheap spagetti sauce at the discount grocery store. It is just as good, and it is a dollar. I have never had to add spices, it is just fine to me. I can't tell it from Prego.
I add whatever I want to the sauce, usually hamburger. I brown it, drain it very well, put a little salt and pepper on it, and add it to the sauce, and simmer it awhile.
You can't hurry cooking the spagetti. You can make the water boil faster by adding a little salt to the water, and putting on a lid to bring it to a boil. . Keep the water bubbling, and cook the pasta to your prefered degree of doneness.
Sure you can make your own spagetti sauce. I would use a can of tomato sauce, and a can of puree, if I wanted thick sauce,.and simmer it awhile to cook out the water, again, to the thickness you want. . Add your own spices to your own taste:oregano, garlic, onions, salt, pepper, parsley, wine, whatever else you want in there. Add the spices when your sauce is almost to the consistency you want, or they will cook off into the air, and you will have to add more. Use as many fresh spices as you can for a better flavor, but the dried stuff works just fine. You can cook fresh tomatoes, too, dip the whole tomato in boiling water to make the skin easy to remove. cut it, remove all the seeds and their watery gel. Dice up the pulp, and cook it slow, until it is sauce. Use a ripe tomato, one that is full of pulp.
First use angel hair pasta, it cooks in just a few minutes. 2nd pasta and sauce without meat is not fattening, it has lots of carbs. For a fresh sauce, you should use Roma tomatoes, they have very little juice and seeds. Peel and put in blender with oregano, cilantro, pepper, a dash of salt, a little olive oil, either fresh chopped onion and garlic or some dried. Blend and heat on low, add your pasta when its done. Experiment with your amounts or web search recipes and "fresh spaghetti sauce".
Spag sauce
500g minced beef
1 onion diced
1-2 cloves garlic crushed
1 small can diced capsicums
1 can tomatoe soup
mixed herbs
Saute onions and garlic till clear, add mince and stir till brown. Add capsicums, herbs and soup and simmer 10 -15 mins. serve with spaghetti and parmesan cheese.
Boiling the spaghetti in the 4 quarts of water takes the most time. Using less water will give you a starchy mess. To make the best, buy the Barilla brand. It has the best taste when cooked Al Dente. My favorite commercial sauce is the Barilla Tomatoes with basil.
Below is a great easy recipe.
Cowboy Spaghetti Recipe Ray
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon