Best Spaghetti in the World
This is my own recipe for spaghetti. It has been a secret recipe for years…until now. Everyone has been badgering me for the recipe for the past 10 years or so, but I haven’t given it up, but I’m finally telling my secret. The marinara sauce you can find under “Best Marinara Sauce in the World”, LOL, what can I say? I really think it’s great, at least that’s what they tell me! This spaghetti tastes better the next day once all the flavors have melded in, but it never lasts that long, LOL.
- 1 box Thick Spaghetti Preferably Barilla
- 4 Links Hot Italian Sausage (preferably from The Italian Sausage Company)
- 1 Bunch Basil
- 4 Tbs Butter
- 4 Cups Marinara Sauce Recipe can be found under “World’s Best Marinara Sauce”
- Handful Kosher Salt This will be the only salt you will be adding to the dish
- 2 Tbs Extra Virgin Olive Oil
- Get out a small pot and put on medium high heat. While pot is heating up, take a knife and peel the casings off the Italian sausages
- Drizzle the EVOO into the pot and place sausage into the pot after EVOO is heated. Break up sausage into small bite size pieces while it is browning, it does not need to cook all the way through at this point. Once you have broken up all the sausages, pour marinara sauce into the pot and cover, turn to low heat.
- Get a large pot and follow the instructions on box for preparation of pasta, I like to get it to al dente, as there will be more cooking time after the pasta is taken out of the water.
- While the water is boiling, prepare the basil by breaking off all the leaves, rolling them together, and slicing them, so they come out to be strips (chiffonade). Set aside.
- When the pasta is done, pour into a strainer. DO NOT RINSE! Take the pot it was cooking in and put it back on the stove on low heat. Put the butter in the pot. Once the butter is melted, put the basil into the pot and stir for about 30 sec to 1 minute.
- Take the spaghetti and put it back in the pot and toss in the butter and basil.
- Once the spaghetti is covered with butter, take the marinara and pour it on top of the pasta and toss, toss, toss! This recipe is not a super saucy spaghetti, so don’t be surprised if the you don’t see a lot of marinara left, the sauce is only supposed to be enough to cover the pasta. Trust me, it’s good.
- Once everything is combined, let it rest for 5 minutes to let all the flavors to sink in, then serve and enjoy!
Best Marinara in the World
This is I think the best marinara in the world. I don’t use anything else on my pasta, I add peppers to it if I want to make an arrabbiata, it’s the simplest ingredients, but the most amazing sauce.
- 10 cans San Marzano tomatoes, whole
- 1/2 cup olive oil
- 6 Tbs onions, minced
- 4 garlic cloves, peeled and minced
- 1/2 tsp kosher salt and pepper, freshly gound
- 12 leaves fresh basil, torn
- 1/4 tsp oregano
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds.
- Stir in tomatoes and reserved juices, season with salt, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
Lion’s Head Meatballs With Napa Cabbage and Glass Noodles
I grew up eating this Chinese comfort food recipe. My grandma made me this all the time, the juicy pork meatballs with cabbage and the clear vermicelli noodles mixed with rice…yum. I think every Chinese home has their own version of this recipe, but the meaning is the same, comfort, love, and the taste of home. I welcome you to try this Shanghai style dish, and hope you love it as much as I do.
- 1 block (4oz) firm tofu, cut into 1/4-inch slices
- 8 oz ground pork, such as pork shoulder
- 4 oz ground or minced fatty pork, such as fresh pork belly
- 1 tsp minced peeled ginger
- 2 scallions, white parts finely minced and green parts thinly sliced, divided
- 1 egg yolk
- 1/2 tsp sugar
- 2 tsp Shaoxing wine
- 1/2 tsp kosher salt
- 3 tsp minced garlic (3 medium cloves), divided
- 3/4 tsp ground white pepper, divided
- 3 tsp soy sauce, divided
- 2 1/2 tsp cornstarch, divided
- 3 Tbs plus 1 tsp canola, vegetable, or peanut oil, divided
- 1 1/2 cups homemade chicken stock or low-sodium broth
- 5 heads baby bok choy, halved
- 6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
- 2 (1.75-ounce) packs dried mung bean (glass) noodles
- Cooked white rice, for serving
- Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to to dry thoroughly.
- Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
- In a large bowl, combine ground pork, fatty ground pork, mashed tofu, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes.
- Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs.
- Heat oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown other side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate.
- In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside.
- In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.
- Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside.
- Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. Cover and simmer for 10 minutes longer.
- To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice.