Spaghetti Ala Elsa

Name: Spaghetti Ala Elsa
Ingredients: 1 lb dried spaghetti; 3 tablespoons extra virgin olive oil (3 turns of the pan); 3 garlic cloves, crushed; 12-34 teaspoon red pepper flakes; 13 cup chicken stock or 13 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

11 ingredients

14 steps

Ingredients

1 lb dried spaghetti
3 tablespoons extra virgin olive oil (3 turns of the pan)
3 garlic cloves, crushed
12-34 teaspoon red pepper flakes
13 cup chicken stock or 13 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

1

Bring a lare pot of water to a boil.
2

Salt the water and add pasta.
3

Cook to al dente.
4

Heat a medium sauce pan over medium low heat.
5

Add extra virgin olive oil, garlic, and red pepper.
6

Let cook for 5 minutes, garlic will be soft and light golden.
7

Remove garlic.
8

Add stock or wine and stir 30 seconds, add tomatoes and combine.
9

Season the sauce with salt to taste, then stir basil in and reduce heat to low.
10

When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
11

Add butter to spaghetti and toss to melt and coat.
12

Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
13

To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
14

Top each portion with spoonfuls of remaining sauce.