Spaghetti All' Elsa
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
34
Sweetness
59
Sourness
47
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1
Salt3 cloves
Garlic (crushed)3 tsp
Red Pepper Flake1 cup
Chicken Stock2 tbsps
Butter (cut into small pieces)Directions:
1
Salt the water and add pasta
2
Bring a large pot of water to a boil
3
Cook to al dente, with a bite to it
4
Heat a medium sauce pot over medium-low heat
5
Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden
6
Remove garlic
7
Add stock or wine and stir 30 seconds, add tomatoes and combine
8
Season the sauce with salt, to taste, then stir basil in and reduce heat to low
9
When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot
10
Add butter to spaghetti and toss to melt and coat
11
Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine
12
To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate
13
Top each portion with spoonfuls of remaining sauce
14
Whoa, Mama!