Recipe courtesy of Elsa Scuderi and Rachael Ray

Spaghetti all' Elsa

You may think you know how to make spaghetti with sausage, peppers, and onions but my momma has a few twists that makes hers better than yours or maybe even your mama's - strong words, but just taste!
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

Salt

1 pound Italian imported dried spaghetti

3 tablespoons extra-virgin olive oil, 3 turns of the pan

3 cloves garlic, crushed

1/2 to 3/4 teaspoon red pepper flakes

1/3 cup chicken stock or white wine, eyeball it

1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can

Several leaves basil, torn or chopped, a handful

2 tablespoons butter, cut into small pieces

1 cup grated Parmigiano-Reggiano

Directions

  1. Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.
  2. Heat a medium sauce pot over medium-low heat. Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden. Remove garlic. Add stock or wine and stir 30 seconds, add tomatoes and combine. Season the sauce with salt, to taste, then stir basil in and reduce heat to low.
  3. When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine. To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate. Top each portion with spoonfuls of remaining sauce. Whoa, Mama!
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

iHungry Spaghetti Tacos

Spaghetti with Roasted Eggplant and Cherry Tomatoes