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The best spaghetti recipes - 225 recipes

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Directions Whisk together all ingredients for the Sauce in a medium bowl (except for garnishes) and set aside

  • For the Sauce:
  • 1 lb dry spaghetti (I use multi-grain)
  • 1 cucumber; peeled, seeded, and cut into matchsticks
  • 1 cup finely shredded carrot
  • 3 cloves minced fresh garlic
  • 1/2 cup freshly chopped scallion
  • 2 cups shredded chicken from leftover rotisserie chicken (alternatively, boil 2-3 chicken breasts or thighs in salted water until cooked through; shred the cooked chicken.)
  • 1/3 cup smooth (not chunky) peanut butter
  • 1/4 cup regular soy sauce
  • 2 TB Asian rice vinegar
  • 4 TB Asian sesame oil, divided
  • 2 TB packed brown sugar
  • 1 tsp ground ginger
  • 1-2 tsp Sriracha, depending on how spicy you want it
  • Toasted sesame seeds for garnish
  • Chopped roasted peanuts for garnish
4.6/5 (23 Votes)

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For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well

  • DRESSING:
  • 3 tablespoons mirin
  • 3 tablespoons olive oil
  • 3 tablespoons light soy sauce
  • 3 tablespoons rice vinegar
  • NOODLE SALAD:
  • 9 ounces dried soba noodles
  • Few dashes sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 6 shiitake mushrooms, sliced
  • 1 teaspoon light soy sauce
  • 6 sun-dried tomatoes, sliced
  • 1/4 cup sliced kalamata olives
  • TO SERVE:
  • 2 tablespoons peanuts, toasted and very finely chopped
  • Large handful arugula leaves
4.8/5 (8 Votes)

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Recipe by Jennifer Joyce

  • 200 g Japanese soba noodles
  • 2 tbsp chilli sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp grated ginger
  • 2 large carrots , peeled and thinly sliced
  • 1/4 Savoy cabbage , roughly chopped
  • 1 red onion or 4 spring onions , sliced
4.4/5 (32 Votes)

By

This Asian inspired one skillet dish works great for a busy weeknight dinner or to impress your guests and it's rea...

  • 1 (7-ounce) package vermicelli rice noodles (such as China Bowl)
  • 3 tablespoons vegetable oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons curry powder
  • 2 teaspoons sesame oil
  • 1 (1-inch) piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 pound frozen cooked, peeled and deveined shrimp, thawed
  • 1 sweet red pepper, cored and thinly sliced
  • 1 bunch scallions, sliced
  • 1 cup bean sprouts
  • 1 jalapeno, thinly sliced
  • 1/4 cup cilantro, chopped
4.6/5 (18 Votes)

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Baked Spaghetti with Ricotta is the perfect recipe to feed a crowd with minimal effort

  • 1 (16-ounce) package spaghetti
  • 1 (24-ounce) jar spaghetti sauce or to taste
  • 1 (15-ounce) container Ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 1 egg
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • salt and black pepper to taste
4.1/5 (72 Votes)

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Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow

  • Olive oil
  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 1/2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • 1/2 cup white wine (I used Chardonnay)
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked
4.6/5 (19 Votes)

By

Spaetzle is a traditional, and very popular German noodle

  • For the pan of cooked spaetzle:
  • 3 eggs, beaten and frothy
  • 3 cups flour, sifted
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 stick unsalted butter
  • Chopped fresh parsley
4.5/5 (28 Votes)

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Soak the cellophane noodles in water to cover for 1 hour, and then add the chicken bouillon cubes Simmer for abou...

  • 1 8 ounce package cellophane noodles
  • 2 chicken bouillon cubes
  • 2 tablespoons peanut butter
  • 4 tablespoons hot water
  • 5 tablespoons light soy sauce
  • Red pepper oil or Tabasco or Red Chili Paste with Garlic to taste or cayenne
  • 1 cucumber
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sugar
  • 2 teaspoons sesame oil
  • 1 cup cooked chicken, cut into julienne sticks
  • 1/4 cup dry roasted peanuts, chopped
4.5/5 (23 Votes)

By

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers

  • 10 1/2 ounces cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1/2 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 6 ounces albacore tuna
  • 6 ounces cooked egg noodles
  • 1/4 cup cheddar cheese, shredded
  • Salt and pepper
4.4/5 (31 Votes)

By

Heat 3 tablespoons vegetable oil in a large skillet over medium heat

  • 1/4 1/4 1/4 cup vegetable oil
  • 8 8 8 cloves garlic, smashed
  • 1 1 1 large onion, chopped
  • 8 8 slices 8 thin slices ginger
  • 1 1 1 pound sliced bacon
  • 4 4 4 pounds chicken wings
  • 12 12 12 dried shiitake mushrooms, rinsed
  • 12 12 12 scallions, white and light green parts, chopped
  • 1/4 1/4 1/4 cup sake or dry sherry
  • 1/4 1/4 1/4 cup reduced-sodium soy sauce
  • Kosher salt
  • 1 1 1 teaspoon sugar
  • 1 1 1 teaspoon white peppercorns
  • 8 8 3-to-5-ounce 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
  • Assorted toppings (see below)
  • Toppings Bar
  • Take your pick: These taste great in just about any combination.
  • Shredded rotisserie chicken
  • Sauteed mushrooms
  • Nori strips (seaweed)
  • Shredded kale
  • Cubed firm tofu
  • Snow peas
  • Toasted sesame seeds
  • Sliced radishes
  • Sliced scallions
  • Bean sprouts
  • Kimchi
  • Watercress
  • Sliced jalapeno
  • Pickled ginger
  • Wasabi paste
  • Fried egg
  • Sesame oil
  • Sriracha
  • to 425 30 cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
  • Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
4.4/5 (30 Votes)

By

Cook pasta in a large pot of salted water according to package directions

  • Noodles
  • 12 ounces linguine
  • 4 tablespoons sesame oil
  • Sauce
  • 1/2 cup green onion, chopped
  • 1 cup finely shredded carrot
  • 2 cups frozen stir fry vegetables
  • 3 tablespoons minced fresh garlic
  • 1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
  • 1/4 cup agave
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1/2 tablespoon chili-garlic sauce
4.4/5 (32 Votes)

By

Place noodles in a large bowl; cover with boiling water

  • 2 oz. cellophane noodles
  • 2 medium carrots, peeled and cut into 3" x 1/8" julienne
  • 1 English cucumber, peeled, quartered, seeded, and cut into 3" x 1/8" julienne
  • 2 large green onions, trimmed and cut into 3" x 1/8" julienne
  • 3 cloves garlic, minced
  • 2 tsp. salt, divided
  • 1/2 tsp. Szechuan or pink peppercorns
  • 2 Tblsp. soy sauce
  • 1 Tblsp. hot chili oil
  • 1 Tblsp. dark sesame oil
  • 1 Tblsp. rice wine vinegar
4.7/5 (7 Votes)

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Cucumber, Carrot, and Cellophane Noodle Salad Peanut Sesame Noodles with Sriracha