Spaghetti cacciatore
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 19 G., saturated fats 6 G., proteins 18 G., carbohydrates 71 G., fiber 8 G., cholesterol 14 mg, sodium 930 mg, sugar 6 G.
Calories 530, total fat 19 G., saturated fats 6 G., proteins 18 G., carbohydrates 71 G., fiber 8 G., cholesterol 14 mg, sodium 930 mg, sugar 6 G.
Prepare spaghetti in cacciatore sauce, or hunter's style. This dish features the richest and most flavorful ingredients: mushrooms, fried bacon, tomatoes, red peppers, Parmesan, and oregano. Together, they create a whole bouquet of flavors you'll want to savor again and again. Before draining the spaghetti, pour a little of the starchy cooking water into a cup to thin the sauce if needed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g spaghetti
- 3 thick slices bacon, diced
- 220 g oyster mushrooms, thinly sliced
- Half a red onion, chopped
- 3 cloves garlic, thinly sliced
- 0.5 tsp red pepper flakes
- 1 can (800g) canned whole San Marzano tomatoes, hand crushed
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons extra-virgin olive oil
- Chopped fresh parsley, for serving
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Recipes with similar ingredients: spaghetti pasta, oyster mushrooms, bacon, Parmesan cheese, San Marzano tomatoes, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Remove 0.5 cups of water and drain the pasta in a colander.
- Meanwhile, in a large saucepan or Dutch oven over medium heat, fry the bacon until crisp, about 7 minutes. Discard most of the fat, reserving 2 tablespoons.
- Add the mushrooms and red onion to the pan with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
- Add the spaghetti and cooking water; cook, stirring, until the pasta is completely coated with the sauce, about 2 minutes. Add the Parmesan cheese, season with salt, and toss to coat. Drizzle each serving of pasta with olive oil and sprinkle with parsley and Parmesan.
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