Wondering what to do with a pound of spaghetti? Here are some sauce ideas to keep those noodles saturated in tomatoey, olive oily, cheesy, garlicky good stuff.
Minced garlic, olive oil, and red pepper flakes are an essential trio for spaghetti when your fridge is empty.
Tomatoes (canned is OK), butter, and onion make up one of the most popular and easiest tomato sauces on the planet.
Pecorino romano, butter, and lots of salt and pepper melt together to form a cheesy, rich Italian sauce that’s basically Italian mac and cheese.
Scratching your head trying to figure out what you’re going to do with all that leftover basil and parsley you have? Make a pesto! Any nuts can be used, but pine nuts are traditional.
Bacon, egg yolks, and parmesan don’t sound like they’d be complementary sauce ingredients, but tossed in freshly cooked spaghetti, they form a rich, creamy carbonara sauce.
An American classic, spaghetti and meatballs can be done in six ingredients, as proven by this recipe. Form the meatballs out of ground Italian sausage and make the sauce with a simple mixture of tomato paste, Italian seasoning, and red wine.
Olive oil, guanciale, and grated pecorino romano adorn a big bowl of pasta for spaghetti alla gricia.
All right, this isn’t classically Italian by any means, but it’s delightfully delicious. The spaghetti is cooked in red wine and topped with big shavings of parmesan, parsley, and walnuts.
You know what spaghetti heaven is? It’s that magical combination of olive oil, garlic, red pepper flakes, lemon, white wine, thyme, and parmesan cheese.
Imagine bacon, tomatoes, and cheese twirled together in spaghetti. That’s what amatriciana is all about.
The title is pretty self-explanatory. This dish begs to be paired with Rosé.
The creamy, buttery, caper-filled sauce that is piccata seeps into spaghetti oh so effortlessly.