Spaghetti Mania!

Spaghetti is a well-known Italian dish that is now served in restaurants all over the world. There are plenty of different ways to make spaghetti. Here are two ways that I thought would be the simplest and the most convenient, and just as delicious.

Some of the greatest Italian restaurants and joints serve these recipes and today, I am going to share these secret recipes with you.

The Adriatic Spaghetti Recipe
Ingredients:

• 1 chopped green chili pepper.
• 1 bay leaf.
• Spaghetti, 1 lb.
• 1 octopus, about 3 ¼ pounds.
• 1 tsp cumin seeds.
• Olive oil, ½ cup.
• ½ lb of peeled and cut tomatoes.
• 3 cloves of finely chopped garlic.
• Parsley, chopped.
• Rosemary.
• Oregano.
• Salt, to taste.
• Pepper, to taste.

Procedure:

Start by washing and drying the octopus carefully and don’t forget to take out the mouth. Coat a large saucepan with some oil and then add the rosemary, oregano, bay lead, cumin seeds, parsley, chili pepper, tomatoes and chopped garlic. Place the octopus on top of this mixture and then flavor it with a little salt and pepper.

Let it boil for about 45 minutes to an hour and make sure you cover the pot tightly. At the same time, leave the spaghetti to boil in water and then add the salt. Keep boiling it till it becomes firm to the bite. Remove the water and then drain the spaghetti out and then place aside on a serving dish. Now, take the sauce that you were just preparing and pour it on the spaghetti.

This dish serves anywhere between 4 to 6 people.

The Basic Chicken Spaghetti Recipe
Ingredients:

• Deli rotisserie chicken, 4 lb.
• 8 ounces of packaged spaghetti pasta.
• Chicken broth, 3 cups.
• 1 chopped green bell pepper.
• 1 chopped onion.
• 8 fresh mushrooms, sliced.
• 1 cup of celery, chopped.
• Olive oil, 2 tbsp.
• Drained pimientos, 4 ounces.
• 10 ounces of condensed tomato soup.
• Chicken broth, ½ a cup.
• Chilly powder, 2 tbsp.
• Salt, ½ tsp.
• Pepper, ¼ tsp.
• 12 ounces of cheddar cheese, shredded.
• Paprika, 2 tsp.

Procedure:

Start by preheating the oven to about 350 degrees F. remove the meat from the deli chicken and then cut it into small bite-sized chunks. Prepare the vegetables. Sauté the onions, bell peppers, celery and mushrooms in about 2 tbsp of olive oil until they become tender. In the meantime, cook the spaghetti in about 3 cups of the chicken broth and water until almost al dente.

In a large mixing bowl, mix the chicken, spaghetti, sautéed vegetables and the pimientos. In a medium-sized bowl, mix the chicken soup with the ½ cup of chicken broth and the seasonings, leaving the paprika out. Add this to the spaghetti mixture.

Pour this into a large casserole and bake the dish to about 325 degrees F for approximately 45 minutes. Remove the casserole from the oven and then sprinkle with paprika and cheddar cheese. Return the dish back to the oven and then bake for about 15 minutes until the cheese melts and becomes bubbly.

Serve the dish with some tossed green salad and a plate of toasted garlic bread.