Spaghetti Ala Elsa
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb dried spaghetti
- 3 tablespoons extra virgin olive oil (3 turns of the pan)
- 3 garlic cloves, crushed
- 1⁄2-3⁄4 teaspoon red pepper flakes
- 1⁄3 cup chicken stock or 1⁄3 cup white wine
- 1 (28 ounce) can crushed tomatoes (recommnded San Marzano)
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons chopped basil
- 2 tablespoons butter, cut into small pieces
- 1 cup grated parmigiano-reggiano cheese
- salt
Directions
- Bring a lare pot of water to a boil.
- Salt the water and add pasta.
- Cook to al dente.
- Heat a medium sauce pan over medium low heat.
- Add extra virgin olive oil, garlic, and red pepper. Let cook for 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.
- 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 to swirl the pasta into buttery cheesy mounds to pile onto each plate.
- Top each portion with spoonfuls of remaining sauce.
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