Speedy Spaghetti

[aces]

This is a different one pot method to cook spaghetti in its own sauce.  Food storage friendly!
From:   http://www.provident-living-today.com/speedy-spaghetti.html

Speedy Spaghetti

by Janet  (Idaho)

A very easy meal to make. Very economical recipe. You will NOT be using a lid during the cooking process, or when it is sitting to thicken.

4 c. water

1 T. vegetable oil (or if you prefer, use olive oil)

3 cans (8 oz. each) tomato sauce

1 to 1 and 1/2 tsp. garlic salt

2 tsp. italian seasonings

**8 oz. uncooked spaghetti noodles

dry parmesan cheese (optional)

sea salt and pepper


In a large saucepan or pot: pour 3 c. water into pot and start bringing to a boil over high heat. While it's heating, add the oil and tomato sauce. Put last 1 cup of water into empty tomato sauce cans to 'rinse'; add to pot. Add garlic salt, and italian seasonings. The water thins sauce significantly. Don't worry, it thickens up later. Break spaghetti noodles in half (just put them in a plastic bag and break in half so small pieces do not 'fly' all over). Add the broken spaghetti noodles to boiling water/sauce mixture. Reduce heat to medium, so mixture is still boiling, but more gently. Cook for 12 to 14 minutes; stirring often.

Add browned meat^^ if using.

Take pot off heat, allow spaghetti/sauce to sit uncovered 10 to 14 minutes; stir often. Spoon into bowls and top with dry parmesan cheese if desired. Salt and pepper to taste.


Makes 4 to 5 servings.

^^If you prefer to add meat: brown 1/4 to 1/2 lb. ground beef and finely chopped onion in a fry pan, add to the sauce as the spaghetti is cooking.
NOTE: we precook ground beef/onions,cool, divide into sandwich baggies, put several baggies in a freezer gallon zip-loc and label/date the main bag only, chill overnight in fridge (this is very very important, the food must be cold/chilled before freezing or it will spoil), then freeze for up to 6 months.

**Pasta can be stored in the freezer....but DO put the packages in a plastic grocery bag (or put pasta in zip-loc freezer bags), because most of the packaging used for pasta will crack when frozen and you will find pasta falling all over your freezer as I did!!

[ProGeek]

I got a pasta maker as a prep. Here is an easy recipe or use store bought pasta if you want. It does call for ingredients that are not food storage like cream, butter, and fresh eggs. I'm sure everyone stockpiles bacon! If not, life is not worth living.

Tagliolini Pasta Recipe
Ingredients (for 1 serving):
⦁   100 grams bread flour
⦁   1 egg
⦁   1/3 tsp. Salt
⦁   1 tsp. olive oil

Preparation Steps:
1.   Combine the ingredients together in a mixing bowl, knead into a ball and let it for 30 minutes. Very important, really wait 30 minutes.
2.   After this time, roll out the dough thinly with a rolling pin. Wrap the Tagliolini dough around the rolling pin diagonally to make a square and cut into 1 to 3 mm strips.
3.   If not using a pasta maker, fold the dough into 3 layers to cut quickly with a knife or cut as-is with a pizza cutter for speed. These strips of pasta stick together very easily. So dust well with flour before making the sauce.


Tagliolini Carbonara Recipe
Ingredients:
⦁   250 g Tagliolini pasta
⦁   2 cup cream
⦁   1 tsp. butter
⦁   1 shallot, finely chopped
⦁   4 rashers double smoked bacon, julienne
⦁   1 tsp. garlic, minced
⦁   ¼ cup chicken stock
⦁   2 egg yolks
⦁   1 cup Parmesan cheese, finely grated
⦁   2 tbsp. parsley, julienne

Preparation Steps:
1.   For the Tagliolini, cook as usual, strain, and toss with a little olive oil to prevent sticking. Place on baking sheet and let it air dry and do not rinse the pasta with water.
2.   In order to prepare the sauce for your Tagliolini Carbonara, in a pot over medium heat place cream, reduce by half, and set aside.
3.   Next, melt the butter in a large non-stick fry pan over medium heat. Add the shallots and bacon and stir cook them. When the bacon is cooked (do not let it crisp), add garlic. Cook the ingredients for another minute and then add the chicken stock.
4.   When reduced by one-half, add the reduced cream. Bring the pot to a simmer and then whisk in egg yolks.
5.   As the final step, toss your Tagliolini pasta in the sauce until nicely coated. It will absorb much of the sauce. Add Parmesan and toss until melted. Sprinkle with parsley and serve immediately.