Thursday, February 9, 2012

Italian, Filipino, and Mexican Style Spaghetti

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English: Polish spaghetti pasta with tomatoe sauceImage via WikipediaIt's not just Italian Spaghetti anymore. Other cultures have added their own twist to the classic Italian favorite.

Filipino Spaghetti

I have made this recipe several times. Some of the ingredients are not what you would expect to put in spaghetti, but they work, and it tastes really good.

1 (1 pound box) Spaghetti noodles
4 cloves minced garlic
1 large yellow onion, diced
1 pound ground beef or turkey
6 hot dogs, sliced on a diagonal (that gives it more surface space)
1 ( 26.5 ounce can) Hunt's Traditional style) spaghetti sauce
1 (15 ounce can) diced tomatoes, undrained
1( 6 ounce can) tomato paste
1/2 bottle banana ketchup ( located in the Asian section of supermarket, or Asian store)
1 cup tomato ketchup

Cook spaghetti according to package directions. When done al dente, drain. As you begin boiling the water for the spaghetti, saute the garlic and onions in a small amount of olive oil till translucent. Add ground meat and cook until browned; drain excess oil and fat. Add sliced hot dogs to ground meat mixture and saute for about 5 minutes. Add spaghetti sauce, diced tomatoes, tomato paste, banana ketchup and tomato ketchup and heat on medium low until sauce is heated through. Combine sauce and cook noodles and stir well.
Serve with a salad and garlic toast.

Mexican Spaghetti Bake

1 pound ground beef
1 package (1-1/4 ounces) Taco Seasoning (your choice mild, regular or hot)
1 (15 ounce can) tomato sauce
1/4 cup chopped green peppers
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces corkscrew noodles, cooked according to package directions
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream

In a large skillet, brown the ground beef; drain. Stir in taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from heat. Meanwhile, combine pasta, 1/2 cup cheese and sour cream. Spoon into the bottom of a greased 9-inch x 13-inch x 2-inch baking dish. Top with meat mixture and sprinkle with remaining cheese. Bake, uncovered, in a preheated 350 degree oven for 30 minutes or until mixture is bubbly and cheese in melted.

Pasta with No-Cook Tomato Sauce

4 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1 pound medium size pasta shells
2 pounds tomatoes, cored and coarsely chopped
Salt and Pepper to taste
2 tablespoons butter
2 teaspoons grated lemon peel
1 cup fresh basil leaves, thinly sliced
Grated Parmesan cheese for serving.

In a cup, combine the garlic and olive oil and set aside. In a large pot of boiling, well salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup of the pasta water. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper. Remove garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt and pepper; toss. Serve with the Parmesan cheese.
Serve with bread sticks and a salad.

The Old Guy

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