red sauce pasta

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it &quot;a million dollar spaghetti&quot; because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti Recipe {One Pot}

oz any spaghetti (uncooked)

tomato sauce (low sodium)

olive oil (extra virgin)

garlic

tsp salt

black pepper (to taste)

oregano

Parmesan cheese (grated)

Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.

Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.

Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.

Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly.

Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.

Serve immediately with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

https://content.jwplatform.com/videos/hSkpVt1n.mp4

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it “a million dollar spaghetti” because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti

Looking for angel hair pasta recipes? This Ground Turkey Bolognese from Delish.com is killer.

Ground Turkey Bolognese

lb. angel hair pasta

olive oil

onion,

carrot,

celery stalk, chopped

garlic,

turkey

kosher salt

black pepper

tomatoes

c. dry white or red wine

c. parsley,

Parmesan,

Thank you for this recipe.  It was very tasty for a dish that is quite healthy.  I had the bolognese over zucchini noodles vs. pasta; and for leftovers just ate it by itself.  It was very good.  I added a little red pepper flakes for some kick but otherwise followed the recipe exactly.

I’ve made this a bunch of times, as written (choosing red wine). It smells great, is healthy and has lots of veggies...a great family meal.

Very good! We made this with zoodles so that we could have garlic bread on the side with less carbs. I also added some dried bay leaves and a little crushed red pepper.

Made it for the 1st time tonight.  Used white cooking wine instead of red (didn't have it) & used sweet Italian sausage instead of turkey sausage (didn't have it).  Was a big hit with the family.  Will make it again.

This was DELISH!!!! I didn't use wine, celery, or parsley because I didn't have any, and used spaghetti instead of angel hair, so I can only imagine how good it would be when made 100% properly. It has such a good flavor. I did do a splash of chicken broth to make up for no wine. But wow wow wow I can't wait to make this for my family some day, they would love it!

Came out amazing! A healthy take on classic spaghetti and meat sauce. Definitely making again.

Good! Would make again. I added crushed red pepper, extra olive oil, balsamic vinegar, and crumbled chicken bouillion. I cooked it a lot longer then called for, almost an hour - seemed to need a lot more time in that last stage than the recipe calls for. Added some ricotta when serving. Thanks for the recipe!

Have made this countless times.  It never disappoints.  I serve over spaghetti squash and it makes for an almost zero point weight watchers meal.  I add additional red wine, extra fresh parsley, a little extra oregano and also add some crushed red pepper.

https://streaming.hearstdigitalstudios.com/manual_upload/5882207fd55930677d439862/mp4/Ground_Turkey_Bolognese_FRONT_1484923019_4000_hd_v3.mp4

Bring out your inner Italian grandma and make the (lighter) bolognese of your dreams.

This Ground Turkey Bolognese with Angel Hair is a Lighter Take on Your Favorite Pasta Dish!

This lovely Red Sauce Pasta is a delicious recipe of pasta and mixed vegetables in a lovely homemade tangy and bright tomato sauce. You can even make this Red Pasta without the veggies.

Red Sauce Pasta (Red Pasta)

pasta ((macaroni)

water

salt

vegetables beans

corn kernels

white button mushrooms (- chopped)

capsicum (- chopped (green bell pepper))

olive oil (- can use butter oil

tej patta (- small to medium-sized or 1 small bay leaf)

garlic (- small to medium, peeled and finely chopped)

onions

tomatoes tomato puree)

½ teaspoon sugar (or add as required)

nutmeg powder ((ground nutmeg) or grated nutmeg)

black pepper powder

red wine (or white wine, optional)

basil leaves (- chopped)

cheddar cheese (- grated,

Firstly steam or cook 1 cup of the mixed chopped vegetables till they are softened and fork tender. They should not be over cooked. You can steam or cook them in a pressure cooker for 1 whistle or steam in a steamer pan adding water as needed.

For the veggies I have used a mix of cauliflower florets, carrots and potatoes. I have also added some sweet corn (⅓ cup). You can also add some green peas instead of sweet corn or a mix of both.

Cooking veggies

Heat 2.5 cups water, ¼ teaspoon salt and ¼ teaspoon oil in a pan till the water comes to a boil.

Then add the macaroni pasta or your preferred pasta variety.

On a medium to high heat cook till the pasta are al dente or you can opt to cook them more until they are soft, but do not overcook them.

Then in a colander or strainer, strain the pasta and set aside.

Cooking pasta

In a food chopper, food processor or in a mixer or blender, crush 2 large tomatoes (220 grams) to a fine puree. Keep aside. There is no need to blanch the tomatoes before pureeing them.

Heat 2 tablespoons olive oil in a pan or wok or frying pan or sauté pan. Add the bay leaf or tej patta and finely chopped or minced garlic.

Sauté for some seconds till the raw aroma of garlic goes away. No need to brown the garlic.

Add ⅓ cup finely chopped onions and begin to sauté the onions on a low to medium heat.

Sauté till the onions turn translucent and are softened.

Then add the prepared tomato puree. If using ready store brought tomato puree, then add 1 cup of it.

Mix very well and begin to sauté the red sauce mixture.

Stir at intervals and sauté till you see the oil leaving the sides and the sauce has thickened a bit. This means that the tomato puree has cooked.

Then add the chopped button mushrooms.

Mix very well and saute for 6 to 7 minutes on a low to medium heat.

Next add the chopped capsicum. Mix well.

Sauté the capsicum for 4 to 5 minutes on a low to medium heat. By now the capsicum will be half cooked and the mushrooms will be cooked.

Add ½ teaspoon sugar or as required.

Then add ⅛ teaspoon nutmeg powder &amp; ¼ to ½ teaspoon black pepper powder.

Next add salt as per taste. Mix very well. If using white or red wine, then you can add at this step. So thus add 1 tablespoon white or red wine.

Making red sauce

Add the steamed veggies and ⅓ cup boiled sweet corn kernels.

Then add the cooked pasta.

Gently toss and mix everything very well, so that the red sauce coats the pasta as well as the veggies. At this step you can also opt to add some grated cheese or cream and mix.

Lastly turn off the heat. Add 1 teaspoon chopped fresh basil leaves. Mix well.

Serve red sauce pasta hot or warm or cold. This pasta tastes good even when served at room temperature. You can garnish it with some grated cheddar cheese while serving.

Making red sauce pasta

https://content.jwplatform.com/videos/7BJKswLe.mp4

Red sauce pasta is a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce. This red sauce pasta dish is especially good for kids who like pasta but refuse to eat vegetables.

Red Sauce Pasta (With Veggies)

Here&#39;s a fun spin on a classic Mexican dish created by Catherine of Weelicious. This Slow Cooker Mexican Lasanga is gluten-free, has all the traditional Mexican flavors, and is ridiculously easy to make in the crock pot.

Slow Cooker Mexican Lasagna

onion (large, diced)

garlic (minced)

turkey (lean)

cumin

salt (kosher)

chili powder

egg (whisked)

sour cream

carrots

corn (defrosted)

cilantro (chopped)

corn tortillas (12 tortillas)

cheese (Mexican blend)

salsa

Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.

Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.

In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.

Spread a 1 cup of salsa on the bottom of the crock pot.

Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.

Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.

Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.

Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.

Cook on low for 2 1/2 hours.

Top 4 red sauce pasta recipes from across the web

The most viewed red sauce pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

10 Minute Spaghetti Recipe {One Pot...

Ground Turkey Bolognese

Red Sauce Pasta (Red Pasta)

Slow Cooker Mexican Lasagna

Top 4 red sauce pasta recipes from across the web

The most viewed red sauce pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10 Minute Spaghetti Recipe {One Pot...

Ground Turkey Bolognese

Red Sauce Pasta (Red Pasta)

Slow Cooker Mexican Lasagna

The most viewed red sauce pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine