spaghettini

An interesting take on a reliable family favourite.

Spaghetti bolognese frittata

olive oil

onion, finely chopped

garlic cloves, finely chopped

celery stalk, finely chopped

tomato paste

beef mince

can chopped tomatoes

(375 milliliters) Massel beef stock

Worcestershire sauce

spaghettini, roughly broken

(60 milliliters) thickened cream

eggs

basil leaves, roughly chopped

Mixed salad leaves,

Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you’re stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, <a href="https://cooking.nytimes.com/recipes/1019023-fennel-apple-salad-with-walnuts?action=click&module=Global Search Recipe Card&pgType=search&rank=2">shaved fennel</a>, or some <a href="https://cooking.nytimes.com/recipes/1013401-bitter-greens-salad-with-lemon-mustard-dressing?action=click&module=Global Search Recipe Card&pgType=search&rank=24">mustardy bitter greens</a>.

Mushroom Ragù Pasta

stock

heavy cream

porcini mushroom powder, optional (see Tip)

thyme leaves

Kosher salt

mushrooms,

shallots, finely chopped

Black pepper

port wine

spaghettini or angel hair pasta

Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.

While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.

Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.

Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

“This is an homage to Sydney chef Alex Herbert’s prawns with burnt butter” - Matt Preston.


Prawns and burnt butter spaghettini

unsalted butter, chopped

skim milk powder

dried spaghettini

small green prawns, peeled

(60 milliliters) dry vermouth or white wine

lemon

Dill sprigs and chopped roasted hazelnuts, to serve

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Spaghetti bolognese frittata

Mushroom Ragù Pasta

Prawns and burnt butter spaghettini

Top 3 spaghettini recipes from across the web

The most viewed spaghettini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spaghetti bolognese frittata

Mushroom Ragù Pasta

Prawns and burnt butter spaghettini

The most viewed spaghettini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine