The other night I had a hankering for spaghetti. More like a cozy, creamy, bubbling dish of spaghetti. What I ended up with was all of that and more- a dish that came together beautifully yet required very minimal effort.
I started by browning 3/4 lb of ground beef and then sautéing in about three chopped cloves of garlic and a handful of chopped basil. I seasoned the meat with oregano and black pepper and then stirred in about 3/4 of a jar of store bought marina sauce. I raised the heat and added about 1/2 C of a dry white wine. Once the sauce began bubbling I reduced the heat to low, covered it, and let it simmer. Instead of actual spaghetti, I cooked a little over 1/2lb of ‘thin fettuccine’ until al dente. I had never used ‘thin fettuccine’ before but I fell in love with it as it kept its bite and texture and held the sauce better than regular spaghetti. I added the cooked pasta to the simmering sauce, mixed it evenly, covered the pan and took it off the heat.
I think letting the pasta and sauce seep into each other in the hot pan, and off direct heat was the trick to why this dish turned out so creamy and delicious. All and all it probably sat for about 10-15 minutes. I reconstituted the pasta with a tiny drizzle of really good olive oil, and then re-tossed it all together.
I served with more chopped basil and of course, parmesan cheese. We also resisted the urge to make garlic bread and ate some roasted asparagus with garlic and oil as an accompaniment to the spaghetti instead.