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Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

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Forget everything you know about cooking pasta — this technique will completely change your life! This Easy Spicy Angel Hair Pasta With Tomato Puree uses a genius risotto-style method where the noodles slowly absorb a rich, garlicky tomato broth ladle by ladle — soaking up incredible flavor in every single strand!

Ready in just 15 minutes, budget friendly, and perfect for Meatless Monday — this quick weeknight dinner is finished with a flourish of fresh Italian parsley and Parmigiano Reggiano!

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

If you are after an easy and AMAZINGLY DELICIOUS angel hair pasta recipe, then you have come to the right place!

I promise you'll go crazy for the incredible flavor, and you'll have so much fun with the technique used to make this pasta recipe!

Why You Will LOVE This Recipe!

Let me tell you why you will LOVE this angel hair pasta recipe:

  • Enjoy a technique for cooking pasta that may be new to you! Traditional pasta gets boiled in a massive pot of water, but here you'll cook it risotto style with a tomato broth which you will make.
  • You'll feast on pasta with crazy good flavor. The beauty of this dish is that as the noodles absorb the tomato broth, the magic happens, as each noodle takes on the flavor of the delicious broth.
  • This quick recipe is ready in about 15 minutes, so it's perfect for a busy weeknight.
  • This dish is also very budget friendly, and of course it's great for meatless Mondays!
  • Perfect for lovers of spicy food, but also easy to adjust the level of spice to suit your tastes.

So if you are convinced to try this dish, please read on for what you'll need, as well as step by step instructions with pictures!

🍽 Equipment

I recommend you use the following equipment for the best result:

  • Large skillet - you'll need one at least 12" in diameter
  • Medium Saucepan (or Dutch oven) - for making your tomato broth
  • Tongs - aids greatly in cooking the pasta
  • Ladle or ¼ cup measuring cup - use to add tomato broth to the pasta
  • Wooden spoon - or silicone spoon for stirring

🥘 Ingredients

Ingredients for Spicy Angel Hair Pasta With Tomato Puree including pasta, Parmesan, olive oil, tomato puree, salt and pepper, water, garlic, red pepper flakes and Italian parsley.

You only need a few simple ingredients to make this comfort food recipe:

  • Angel hair pasta - use dried pasta, not fresh pasta, for this recipe
  • Red pepper flakes
  • Extra virgin olive oil
  • Tomato puree (aka tomato passata) - please note: don't use tomato sauce or tomato paste for this recipe
  • Water
  • Fresh garlic
  • Salt
  • Black pepper
  • Italian parsley (as garnish)
  • Parmigiano Reggiano (as garnish)

You should easily find all of these ingredients at your local grocery store!

🔪 Instructions

Make The Tomato Broth

Let's begin by making a delicious tomato broth, which will act as your pasta sauce! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.

Minced garlic and olive oil in a saucepan.
A saucepan containing olive oil and minced garlic, with a small bowl containing tomato puree poised over the saucepan.
A saucepan containing tomato puree, olive oil and garlic, with a person holding a small bowl of water over the saucepan.
A saucepan containing tomato broth with a person holding a small bowl containing salt and pepper over the saucepan.

Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.

A saucepan containing simmering tomato broth with steam.

You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.

A skillet containing olive oil and red pepper flakes.

Now add the angel hair pasta to your skillet or frying pan, and use the tongs to toss the pasta in the oil.

A skillet containing olive oil, red pepper flakes, and angel hair pasta.
A pair of tongs being used to toss angel hair pasta in an olive oil and red pepper flake mixture in a skillet.

Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth.

A skillet containing angel hair pasta, red pepper flakes and olive oil with a ladle being used to ladle tomato broth onto the pasta.
A pair of tongs being used to toss angel hair pasta absorbing a small amount of tomato broth in an olive oil and red pepper flake mixture in a skillet.

Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).

A skillet containing olive oil, red pepper flakes, and angel hair pasta topped with tomato broth.
A skillet containing angel hair pasta absorbing tomato broth and a ladle containing additional tomato broth over the pasta.

Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire!

A skillet containing Spicy Angel Hair Pasta With Tomato Puree with a pair of tongs holding some of the pasta.

Suggestions For Enjoying And Serving

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Serve your cooked pasta in elegant bowls, garnished with fresh Italian parsley and Parmigiano Reggiano to taste.

Drizzle some extra virgin olive oil for a little extra indulgence!

You can enjoy this as a main course, accompanied by a lovely green salad.

Or why not try serving it as an accompaniment to some delicious Veal Parmigiana or Chicken Scallopini With Piccata Sauce.

I hope this will become one of your favorite pasta dishes!

Buon Appetito!

FAQ

How should I store any leftover pasta?

In the unlikely event you have any extra pasta leftover, then store in an airtight container in your refrigerator and enjoy within 2 days.

Can I substitute spaghetti for the angel hair pasta?

You can certainly substitute spaghetti for the angel hair pasta. It may take longer to cook and you may need some additional tomato broth, but it will be just as delicious! If using spaghetti you can turn up the heat a bit and let it char and get crispy!

How can I make this pasta saucier (not so dry)?

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Some Other Pasta Recipes You May Enjoy!

Love pasta? Then you'll want to try these other pasta recipes:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

Grace Stewart
This Easy Spicy Angel Hair Pasta With Tomato Puree Recipe delivers incredible intense flavor with every bite! Enjoy the technique of cooking this risotto style in a large skillet, ready to devour in about 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 559 kcal

Equipment

  • 1 Large skillet you'll need one at least 12" in diameter
  • 1 Medium Saucepan for making your tomato broth
  • tongs aids greatly in cooking the pasta
  • ladle or ¼ cup measuring cup use to add tomato broth to the pasta
  • wooden spoon or silicone spoon for stirring

Ingredients
  

  • 12 oz angel hair pasta dried
  • 2 tablespoon red pepper flakes feel free to adjust the amount to your tastes; I use 2 tablespoon because I like it spicy!
  • ¼ cup olive oil

Tomato Broth

  • 3 cups tomato puree aka tomato passata (don't use tomato sauce or tomato paste)
  • 3 cups water
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 ts salt plus additional to taste
  • ½ ts pepper plus additional to taste

Garnishes

  • 2 tablespoon Italian parsley finely chopped
  • Parmigiano Reggiano as much as you want!

Instructions
 

Make The Tomato Broth

  • Let's begin by making a delicious tomato broth! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.
  • Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.
    • You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

  • Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.
  • Now add the angel hair pasta to your skillet, and use the tongs to toss the pasta in the oil.
  • Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth. Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).
  • Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire.

Plate and Enjoy!

  • Serve your pasta in some gorgeous pasta bowls, garnished with some Italian parsley and as much Parmigiano Reggiano as you desire! Drizzle some extra virgin olive oil for a little extra indulgence! Buon Appetito!

Notes

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Nutrition

Calories: 559kcalCarbohydrates: 85gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 718mgPotassium: 1161mgFiber: 8gSugar: 12gVitamin A: 2358IUVitamin C: 25mgCalcium: 84mgIron: 6mg
Keyword angel hair pasta, Pasta
Tried this recipe?Let us know how it was!

Easy Creamy Japanese Mentaiko Pasta Recipe

by 1 Comment

Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features a creamy sauce with the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!

A green bowl containing Japanese Mentaiko pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko.

Yōkoso and welcome! I'm so excited to share this incredibly easy and delicious Easy Creamy Japanese Mentaiko Pasta Recipe with you!

This dish is a wafu pasta, which features mouthwatering Japanese ingredients and flavors, and are much beloved in Japan.

You'll absolutely love this Japanese-style pasta which is not only delicious, but quick and easy and guaranteed to please.

But before I get to the recipe, let me tell you a little bit about the star ingredient in this dish, which is a spicy fish roe called mentaiko!

Jump to:

What Is Mentaiko?

A tube of Spicy Mentaiko Caviar.

Pictured above is the mentaiko that I used for my creamy mentaiko pasta recipe.

This product is from the brand Kanefuku, one of the world's best known mentaiko producing companies. Kanefuku's website defines mentaiko (spicy cod roe) as: "a traditional Japanese specialty food made from chili-infused Alaska pollack roe. Also referred to as karashi mentaiko, Japanese spicy caviar, or spicy cod caviar, mentaiko has a stimulating and delicate flavor."

Believe it or not, mentaiko is an incredible ingredient to add to spaghetti!

Mentaiko pasta is very popular with Japanese people and is a great example of the wafu style of Japanese cuisine.

You won't be able to get enough of this cream-based pasta with its great umami flavors!

So now let me show you the main ingredients as well as suggested garnishes that you will need to make this popular Japanese pasta noodle dish!

🥘 Ingredients

A package of spaghetti and mentaiko, soy sauce, heavy cream, black pepper, butter, and minced garlic displayed in small bowls.

The ingredients you'll need to gather to make this mouthwatering Japanese pasta dish are:

  • Spaghetti
  • Mentaiko - I used the kind from a tube called "mash type"; you can also use pollock roe sacks called "whole type" (you'll need to open these and discard the membrane for use)
  • Fresh garlic
  • Soy sauce
  • Butter - I used salted butter, but you can sub unsalted butter or extra virgin olive oil if you prefer
  • Heavy whipping cream - I love using heavy cream rather than whole milk to give this dish a creamier texture
  • Black pepper
Parmesan cheese, strips of nori, mentaiko, and green onions displayed in small bowls.

And the garnishes I recommend are:

  • Green onions
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the ABSOLUTE BEST!)
  • Strips of nori seaweed - the nori garnish is so lovely!
  • Extra mentaiko - adding a bit of mentaiko on top is the perfect final touch!

You can get most of these ingredients at well stocked grocery stores. However, you may need to get your mentaiko at a Japanese market or Japanese grocery stores.

Mentaiko is also available at an online Asian grocery store called Weee which is where I purchased my mentaiko from!

🔪 Instructions

Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.

Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.

While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.

Melted butter and minced garlic in a Dutch oven.

Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.

A Dutch oven containing melted butter, garlic, pepper, soy sauce, and heavy cream.

Just prior to draining the pasta, add the mentaiko and stir it in to make a beautiful orange hued mentaiko mixture.

A Dutch oven containing melted butter, garlic, heavy cream, pepper, soy sauce, and mentaiko.
Lots of mentaiko = loads of flavor!
A Dutch oven containing a creamy mentaiko sauce.
Look at that gorgeous sauce!

Then add the drained hot pasta to the mentaiko sauce and stir to combine.

Mentaiko pasta in a Dutch oven with a pair of tongs poised above the pasta.
Screenshot

Now get ready to indulge in your mouthwatering mentaiko spaghetti!

Suggestions For Serving

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, a dollop of mentaiko, a pair of chopsticks resting across the bowl and bowls of garnish ingredients in the background.

Serve up the pasta in some lovely dishes and garnish with green onions, nori strips, Parmesan cheese, and an extra dollop of mentaiko!

You could also add some sesame seeds if you like!

Japanese Pickled Cucumber would be a great side dish to accompany this delicious cod roe pasta.

You can find the recipe card with the full printable recipe below!

Enjoy!

FAQ

What can I do with any leftover mentaiko?

If you find yourself with leftover mentaiko, try stirring it into mashed potatoes it's absolutely delicious! You can also use it in your sushi or add a dollop onto your steamed rice for an extra pop of color and flavor!

Which type of mentaiko is easier to use?

Mash type of mentaiko (which comes in a squeezable container), is easier to use as all you have to do is squeeze it out of its container. The whole type comes in a membrane which you will need to remove for use in this recipe.

Some Other Pasta Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko and a pair of chopsticks resting across the bowl.

Easy Creamy Japanese Mentaiko Pasta Recipe

GRACE STEWART
Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 660 kcal

Equipment

  • 2 large pots one pot for cooking the pasta, and one for making the sauce

Ingredients
  

  • 1 lb spaghetti cooked al dente, according to packet instructions
  • ¾ cup mentaiko I used the kind from a tube; you can also use pollock roe sacks (you'll need to open these and discard the membrane for use)
  • 4 cloves garlic minced
  • 1 tablespoon soy sauce
  • 6 tablespoon butter I used salted butter, but you can sub unsalted butter or olive oil if you prefer 
  • ½ cup heavy cream
  • ½ ts black pepper

Suggested Garnishes

  • green onions sliced thinly
  • Parmesan cheese freshly grated, as much as you desire!
  • nori seaweed cut into thin strips
  • mentaiko add an extra dollop on top!

Instructions
 

  • Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.
  • Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.
  • While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.
  • Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.
  • Just prior to draining the pasta, add the mentaiko and stir it in.
  • Then add the drained pasta to the mentaiko sauce and stir to combine.
  • Serve up the pasta in some lovely dishes and garnish with green onions, strips of nori, Parmesan cheese, and an extra dollop of mentaiko! Enjoy!

Notes

Please note:  I used an online nutrition information calculator and the closest I could get to the nutrition info for mentaiko was caviar.  So the info is an estimate only I apologize for any inconvenience.

Nutrition

Calories: 660kcalCarbohydrates: 90gProtein: 28gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 297mgSodium: 956mgPotassium: 415mgFiber: 4gSugar: 5gVitamin A: 877IUVitamin C: 1mgCalcium: 198mgIron: 7mg
Keyword Japanese pasta, mentaiko, spaghetti
Tried this recipe?Let us know how it was!

Japanese Style Shiitake Mushroom Pasta Recipe

by 1 Comment

Discover wafu pasta — Japan's incredible take on Italian pasta!

This Japanese Style Shiitake Mushroom Pasta is bursting with umami flavor, made with rehydrated shiitake, soy sauce, mirin, and butter, then finished with nori, sesame seeds, and Parmesan.

It's an easy 10-minute cook (plus hands-off mushroom rehydrating time) that delivers restaurant-worthy flavor at home.

A must-try fusion dish for mushroom and pasta lovers alike!

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl and bowls of scallions and Parmesan cheese in the background.

Italian recipes featuring pasta are the best known pasta dishes. But did you know that Japan has some absolutely INCREDIBLE pasta dishes that combine pasta with Japanese ingredients such as soy sauce, dashi, and mirin?

Known as wafu pasta, these dishes feature mouthwatering Japanese flavors, and are much beloved in Japan.

Here I share with you a mushroom wafu pasta, using the flavorful mushrooms called shiitake, which you will absolutely love!

Jump to:

Why You Will LOVE This Recipe!

There are so many reasons to make this recipe! You'll love it because:

  • It's mouthwatering and full of intense umami flavor! The mushrooms soak up the soy sauce and absolutely BURST with flavor!
  • This recipe is super easy to make and the cooking time is 10 minutes. It does take some time to rehydrate the dried shiitake mushrooms, but this is hands off.
  • We use the mushroom infused rehydrating water to cook the pasta for extra flavor
  • You'll enjoy a restaurant worthy Japanese wafu pasta dish created by you and beloved by your family!

So let me show you what you'll need to create this amazing mushroom pasta!

🥘 Ingredients

A packet of spaghetti and small bowls containing olive oil, dried shiitake mushrooms, minced garlic and chili, butter, soy sauce, and mirin.

Here are the simple ingredients you will need to make this Japanese style spaghetti recipe:

  • Spaghetti - you could also use linguine if you prefer
  • Dried shiitake mushrooms (whole) - I prefer using dried because they have a more intense flavor than fresh AND we can use the mushroom infused rehydrating water to cook the pasta in; but by all means use fresh if you want! If using whole mushrooms, then remove the stems and thinly slice them after rehydrating, or use sliced shiitake mushrooms to save some time
  • Olive oil
  • Fresh garlic
  • Fresh chili (I used Thai chilis)- dried red pepper flakes can be substituted and always feel free to adjust the amount of chili to your liking
  • Soy sauce
  • Butter
  • Mirin - this Japanese cooking wine adds an umami sweetness to this dish

And here are the perfect additions and garnishes for your shiitake pasta:

Small bowls containing strips of nori, Parmesan cheese, sesame seeds, and green onions.
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the BEST!)
  • Green onions (thinly sliced)
  • Sesame seeds
  • Thin strips of nori cut from nori sheets

All of these ingredients should be available at well stocked grocery stores. I have also provided some links to Amazon for some of the ingredients for convenience sake.

Ok I'm excited to take you through the easy steps to make this delicious pasta let's go!

🔪 Instructions

Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.

A large pot with shiitake mushrooms in warm water.

When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water.

Bring this mushroom infused water (you can see the color of the mushroom infused water below) to the boil on medium-high heat for use in cooking your pasta. Cook pasta to al dente according to packet instructions.

PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.

A white bowl containing mushroom infused water.

While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.

A white bowl containing sliced rehydrated shiitake mushrooms.

Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.

A pot containing olive oil, minced garlic and chilis, and a wooden spoon.

Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.

If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.

A Dutch oven containing sliced shiitake mushrooms, olive oil, minced garlic and chilis, and butter.
Feel free to add more butter than what the recipe calls for!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis and a wooden spoon.
Look at all the deliciousness here!

Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.

A Dutch oven containing sliced shiitake mushrooms, garlic, chili, and soy sauce with a wooden spoon.
The soy sauce and mirin add so much flavor!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis.
The mushrooms are the perfect vehicle for soaking up the soy sauce and mirin!

Just prior to draining your pasta, collect 2 cups of pasta cooking water and put this to the side. Drain the pasta, then combine the cooked pasta with the mushroom sauce.

Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.

A large pot with pasta cooking in the background and a measuring cup with pasta water in the foreground.
Be sure to collect 2 cups of pasta water prior to draining the spaghetti.
A large Dutch oven containing Japanese style shiitake mushroom pasta with a blue utensil.
Add pasta water a little at a time until you get a lovely smooth sauce!

Now get ready to enjoy a mouthwatering plate of Japanese mushroom pasta!

Suggestions For Serving

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds.

Some great side dishes to go along with this Japanese style pasta include Japanese pickled cucumber, Okinawan style carrots, and Japanese Okra Ohitashi.

Get the full recipe for this easy pasta dish below!

Meshiagare! (Japanese for bon appétit!)

FAQ

Can I use fresh mushrooms rather than dried shiitake mushrooms in this recipe?

Yes! You can use fresh shiitake in this recipe if you like. The fresh mushrooms don't need to be soaked. Simply slice them, add them when you add the butter. However, increase the cooking time and cook until the mushrooms are wilted.

What other mushrooms can I use to make this Japanese mushroom pasta?

Other mushrooms you can consider using in this recipe include oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly (see above).

Some Other Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

Japanese Style Shiitake Mushroom Pasta Recipe

GRACE STEWART
This Japanese Style Shiitake Mushroom Pasta will blow your mind! Bursting with umami and soul satisfying, treat yourself to this delicious dish tonight!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Rehydrating time for dried mushrooms 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 593 kcal

Equipment

  • large pot for cooking spaghetti
  • large pan with a cover for cooking mushrooms and sauce ingredients

Ingredients
  

  • 1 lb spaghetti
  • 2 oz dried shiitake mushrooms we will rehydrate these for use in this recipe; could sub 1 lb of fresh shiitake mushrooms; either way, slice them thinly or use pre sliced mushrooms to save some time
  • 3 tablespoon olive oil
  • 5 cloves garlic minced
  • 2 ts fresh chili I used Thai chilies - you could also sub dried red chili flakes; adjust the amount of chili to your liking!
  • 4 tablespoon soy sauce
  • 3 tablespoon butter
  • 2 tablespoon mirin

Garnishes

  • 1 ts sesame seeds
  • 1 each green onion thinly sliced
  • ¼ sheet yaki nori (roasted seaweed) cut into small and thin strips
  • Parmesan cheese add as much as you desire!

Instructions
 

  • Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.
  • When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water. Bring this water to the boil on medium-high heat for use in cooking your pasta. Cook your pasta to al dente according to packet instructions. PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.
  • While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.
  • Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.
  • Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.
  • Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.
  • Just prior to draining your pasta, collect 2 cups of pasta water and put this to the side. Drain the pasta, then combine it with the mushroom sauce.
  • Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.
  • To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds. ENJOY!

Notes

I prefer using dried because they have a more intense flavor than fresh; but by all means use about 1 lb of fresh shiitake if you want! 
And using dried will give us mushroom infused water (rehydrating water) to cook the pasta in, for an extra BURST of flavor!
If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.
You can experiment with other mushrooms including oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly and cook the mushrooms until they are wilted. Use 1 lb of fresh mushrooms. 

Nutrition

Calories: 593kcalCarbohydrates: 102gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 1092mgPotassium: 543mgFiber: 6gSugar: 6gVitamin A: 34IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword mushrooms, Pasta, shiitake mushroom, spaghetti
Tried this recipe?Let us know how it was!

Easy and Best Linguine With Seafood Mix Recipe

by 1 Comment

Close your eyes and imagine dining at a restaurant on the stunning Italian Amalfi coast — that is exactly what this incredible Linguine With Seafood Mix will make you feel! This spectacular Italian seafood pasta features a gorgeous medley of seafood tossed with al dente linguine in the most deeply flavorful and aromatic sauce. The secret weapon? Anchovies that melt completely into the sauce creating the most spectacular depth of umami flavor! Ready in just 35 minutes this is the pasta dish that will absolutely knock your socks off! Buon Appetito!

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

I am of the opinion that the best thing that you can do with a bag of seafood mix is to use it to make an amazing pasta dish. One that gives your taste buds a taste of the sea in every bite. A dish that transports you (in your mind anyway!) to a restaurant on the Italian Amalfi coast.

If this sounds amazing to you, then you've got to try this Easy and Best Linguine With Seafood Mix Recipe!

Jump to:

Why You Will Love This Recipe!

Seafood lovers will absolutely LOVE this recipe because:

  • This recipe uses fresh and simple ingredients that you should be able to find at most grocery stores
  • The cooking time is around 10 minutes, so it comes together pretty quickly after a bit of prepping (total time around 35 minutes)
  • It's versatile. Although I am using a bag of frozen seafood mix, you can choose a pound of a mix of your favorite seafood. Some options include bay scallops, calamari rings, shrimp, mussels, and delicious clams!
  • You're going to create a delicious and amazing sauce that is perfect to toss with linguine!

If you are ready to make this delicious food, then please read on for the ingredients you'll need to gather for it!

🥘 Ingredients

Ingredients for linguine with seafood mix including a box of linguine, and bowls containing salt and pepper, chicken broth, anchovies, Italian parsley, Parmesan, chopped tomato, white wine, capers, garlic, chili, olive oil, and seafood mix.

So here are the wonderful and fresh ingredients you will need for this seafood medley pasta:

  • Linguine
  • Seafood mix - the mix I bought was frozen which I defrosted for use in this recipe. My seafood mix contained a combination of shrimp, octopus, giant calamari, and mussel meat. Feel free to use a variety of fresh seafood or frozen seafood of your choice if you like!
  • Fresh chili - I used a variety of red Thai chili
  • Fresh garlic cloves
  • Extra virgin olive oil
  • Fresh parsley (I used Italian parsley)
  • Roma Tomato
  • Capers
  • Anchovies - these really lift the flavor of the dish!
  • White wine
  • Chicken stock (can sub chicken broth)
  • Salt
  • Black pepper
  • Parmesan cheese (as a garnish)

Please don't let the list of ingredients put you off making this dish. The ingredients are easy to prepare and believe me this seafood pasta is totally worth it!

🔪 Instructions

Prep all your ingredients and have them ready at hand to use. The seafood cooks really quickly so it's best to have all of your ingredients ready to go!

You can begin the process of cooking your linguine while you are preparing the sauce. Be ready to reserve 1 cup of the pasta water just before draining.

Add extra virgin olive oil to your large pot or Dutch oven on medium heat. Once the oil is hot, add the anchovies and stir until they melt into the oil, about 2 minutes.

Olive oil with melted anchovies in a Dutch oven.

Then add the defrosted seafood mix and wine, and stir to combine well.

Seafood mix, olive oil, and melted anchovies, in a Dutch oven. There is someone holding a small bowl with white wine over the seafood mix.

It's time to add all of the other ingredients! So now add the garlic, chili, capers, tomatoes, ¾ cup of the parsley, chicken stock, and salt and pepper. Bring to the boil on medium-high heat, and then lower the heat to a low simmer, cover, and cook for about 5 minutes.

A Dutch oven containing seafood mix, Italian parsley, chopped tomato, salt and pepper, garlic, capers, and broth.

Keep the sauce warm on a low heat while your pasta finishes cooking if it is not ready. Don't forget to reserve 1 cup of the pasta water just before draining. Add the drained pasta to your seafood mix sauce and stir well. If the pasta is too dry for your liking, add some of the reserved pasta water a little at a time until you get the silky smooth pasta you are after.

If you feel there is too much liquid in the sauce, then you can cover the pot and let the pasta rest for around 3 minutes or so. During this time, the sauce will thicken.

Cooked linguine with seafood mix, chopped tomato and Italian parsley in a Dutch oven. There is a blue pasta spoon with wooden handle resting in the pasta.

Your seafood pasta is now ready to serve!

Suggestions For Serving

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

Place your pasta on a pretty plate and garnish with Italian parsley and Parmesan. The perfect finishing touch is a drizzle or two of extra virgin olive oil!

This easy dish is perfect served as a main course with some crusty bread and a fresh salad served as a side dish.

FAQ

How do I store leftover pasta with seafood mix?

You can store any leftover pasta in an airtight container in your refrigerator. This is best enjoyed within 3 days.

What are some suggested seafoods for a seafood mix pasta?

A delicious mix of seafood for pasta could include shrimp, mussels, clams, squid, octopus, or bay scallops.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta and a small bowl with Parmesan is in the background.

Easy and Best Linguine With Seafood Mix Recipe

Grace Stewart
This Easy and Best Linguine With Seafood Mix Recipe will knock your socks off! Enjoy delicious mouthfuls of seafood in every bite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 613 kcal

Equipment

  • large pot with cover or Dutch oven for cooking the seafood mix and sauce
  • large pot for cooking the linguine

Ingredients
  

  • 1 lb linguine cooked according to package directions
  • 1 lb seafood mix defrosted
  • 1 ts fresh chili chopped
  • 5 each cloves garlic minced
  • 1 tablespoon extra virgin olive oil plus additional drizzled over your finished pasta dish
  • ¾ cup Italian parsley
  • 1 Roma tomato chopped
  • 1 tablespoon capers
  • 3 each anchovies use the ones packed in oil
  • 1 tablespoon white wine
  • ¼ cup chicken stock can sub chicken broth
  • ½ ts salt
  • ½ ts black pepper

Garnishes

  • ¼ cup Italian parsley minced
  • ½ cup Parmesan cheese grated

Instructions
 

  • Prep all your ingredients and have them ready at hand to use. You can begin the process of cooking your linguine while you are preparing the sauce. Be ready to reserve 1 cup of the pasta water just before draining.
    Ingredients for linguine with seafood mix including a box of linguine, and bowls containing salt and pepper, chicken broth, anchovies, Italian parsley, Parmesan, chopped tomato, white wine, capers, garlic, chili, olive oil, and seafood mix.
  • Add extra virgin olive oil to your large pot or Dutch oven on medium heat. Once the oil is hot, add the anchovies and stir until they melt into the oil, about 2 minutes.
    Olive oil with melted anchovies in a Dutch oven.
  • Then add the defrosted seafood mix and wine, and stir to combine well.
    Seafood mix, olive oil, and melted anchovies, in a Dutch oven. There is someone holding a small bowl with white wine over the seafood mix.
  • It's time to add all of the other ingredients! So now add the garlic, chili, capers, tomatoes, ¾ cup of the parsley, chicken stock, and salt and pepper. Bring to the boil on medium-high heat, and then lower the heat to a low simmer, cover, and cook for about 5 minutes.
    A Dutch oven containing seafood mix, Italian parsley, chopped tomato, salt and pepper, garlic, capers, and broth.
  • If your pasta is not ready, then keep the sauce warm on a low heat while your pasta finishes cooking. Don't forget to reserve 1 cup of the pasta water just before draining. Add the drained pasta to your seafood mix sauce and stir well. If the pasta is too dry for your liking, add some of the reserved pasta water a little at a time until you get the silky smooth pasta you are after.
    Cooked linguine with seafood mix, chopped tomato and Italian parsley in a Dutch oven. There is a blue pasta spoon with wooden handle resting in the pasta.
  • Place your pasta on a pretty plate and garnish with Italian parsley and Parmesan. The perfect finishing touch is a drizzle or two of extra virgin olive oil!
    Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

Notes

You may not elect to use any of the reserved pasta water, but be sure to collect it just prior to draining your pasta so you have it to hand if you need it.
If you feel there is too much liquid in the sauce, then you can cover the pot and let the pasta rest for around 3 minutes or so.  During this time, the sauce will thicken.
There are many salty elements here...the capers, Parmesan, anchovies, seafood mix, etc.  So, if you are watching your salt you may want to reduce or omit the ½ ts called for in the recipe.
Buon appetito!

Nutrition

Calories: 613kcalCarbohydrates: 90gProtein: 38gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 1606mgPotassium: 414mgFiber: 5gSugar: 4gVitamin A: 1497IUVitamin C: 23mgCalcium: 200mgIron: 3mg
Keyword linguine, Pasta, seafood, seafood mix
Tried this recipe?Let us know how it was!

The BEST Side Dishes To Serve With Shrimp Scampi

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about The Best Side Dishes To Serve With Shrimp Scampi!

A photo collage containing peas and ham, balsamic onions, Everything Bagel breadsticks, and green beans and tomatoes.

Just thinking about Shrimp Scampi makes my mouth water! This classic Italian-American dish of tender shrimp made with extra virgin olive oil, butter, fresh garlic, salt and black pepper, fresh herbs and fresh lemon juice is a delight to the taste buds!

Traditionally, shrimp scampi is served over pasta such as angel hair pasta, and crusty bread is a frequent accompaniment. Both are perfect sides to soak up the shrimp scampi sauce.

I'm excited to share with you some other great dishes, including Italian vegetable sides, to serve with your succulent shrimp scampi.

So please read on for some of the best sides to serve with this classic seafood dish!

1. Italian Peas and Ham

Peas, ham and garlic in a gold rimmed dish with a spoon with a gold handle in the peas.

A perfect side dish to serve with shrimp scampi is Italian Peas and Ham. This dish pairs tender peas cooked with ham, garlic, onion, butter, olive oil, chicken broth, and cream. One bite of this creamy peas and ham dish and you'll be in heaven!

You can use frozen peas to make this dish, which can be ready to enjoy in about 15 minutes.

The sweet and savory flavors of these peas pair well with the flavors of the shrimp scampi. You MUST give this a try!

2. Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

Green beans and tomatoes in a white dish.

Fresh green beans with tomatoes, garlic, and chili is a great option for a side to pair with your fresh shrimp!

This dish utilizes simple ingredients and has great bold flavors. For the best flavor, use the best quality ingredients for this dish, to include Italian San Marzano Tomatoes.

These green beans can be ready in about 20 minutes to enjoy with your juicy shrimp scampi!

3. Easy Sautéed Rapini

Sautéed broccoli rabe also known as rapini in a dish with the word "Nourish" repeated on the rim of the dish.

Sautéed rapini (also known as broccoli rabe) is perfect as a side dish to accompany any of your favorite mains, including delectable shrimp scampi!

All you need to make this healthy side dish is a bunch of rapini, olive oil, fresh garlic, salt, black pepper, and red pepper flakes. You can also add some Parmesan cheese for some added richness.

This delicious side dish deserves a place next to some garlic butter shrimp scampi!

4. Easy Italian Mushroom Salad

Italian mushroom salad with sliced mushrooms, red chili flakes, garlic, and Italian parsley.

Salads such as Caesar salad or a green salad are superb sides to accompany shrimp scampi. However if you'd like to try something a little different, then here's an interesting salad to consider serving!

If you love mushrooms, you'll love this Easy Italian Mushroom Salad made with fresh white button mushrooms!

This salad is ready in about 10 minutes to enjoy immediately. Or you can refrigerate this in an airtight container for a few hours to let the flavors combine.

The mushrooms will release some delicious juices during this time, and I personally like to serve it as part of a green salad, to which I like to drizzle some of the juices from the mushroom salad over.

5. Italian Broccoli Recipe With Garlic and Lemon

Broccoli florets and browned garlic slices in a white dish.

Italian cooks have such a way of using the simplest ingredients that combine to make the most sublime dishes. Broccoli with Garlic and Lemon is one of those dishes.

The broccoli is drizzled with a lemon garlic butter sauce, and is flecked with crunchy golden brown slivers of garlic.

Including lemon zest ensures this side has a zingy flavor, perfect to accompany your favorite shrimp scampi recipe!

6. Roasted Broccoli With Parmesan

Roasted broccoli florets sprinkled with grated Parmesan in a white dish. There is a fork in the top left of the dish.

Roasted broccoli with Parmesan is a classic side dish which is another great option to pair with your shrimp.

This dish is simplicity at its best. The broccoli is simply tossed in olive oil, salt and pepper, and roasted until tender and gently browned.

Add some grated Parmesan for a tremendous burst of flavor, and enjoy it with some jumbo shrimp scampi!

7. Easy and Elegant White Asparagus

White asparagus with melted and browned cheese garnished with Italian parsley in a white dish.

Here's an elegant and wonderful side dish to enjoy with your shrimp scampi served as a main dish.

All you need to make this white asparagus side dish is white asparagus from a jar, seasonings, butter, Parmesan cheese, fresh parsley, and a wedge of lemon.

Simply combine all the ingredients (except for the lemon and parsley), and place under the broiler for a few minutes.

You'll love the delicate flavors of this dish! The white asparagus bathed in a luscious buttery and cheesy sauce is amazing!

8. Delicious Balsamic Onions

Red onion slices that have been roasted with balsamic vinegar in a baking dish.

If you love red onions, you've got to try this balsamic onion dish!

This may seem like a strange dish to pair with shrimp scampi, but it's so delicious and easy to make that I had to include it in this list!

These sweet and tangy onions are made simply by baking sliced red onion with balsamic vinegar, olive oil, salt, pepper, and a little sugar.

Try serving these onions the next time you enjoy shrimp scampi!

9. Simple and Delicious Cacio e Pepe

Cacio e pepe with grated pecorino romano cheese being held by a fork. There is a salad in the background.

If you'd like to make an easy pasta dish to enjoy with your shrimp scampi, why not whip up the classic Italian dish, Cacio e Pepe?

Cacio e Pepe can be translated as "cheese and pepper." This dish is simplicity at its best.

All you need for this dish is spaghetti, Pecorino Romano cheese, salt, pepper, and butter.

You'll adore this fantastic pasta dish, which comes from Rome!

10. Everything Bagel Breadsticks

Everything Bagel breadsticks in a glass jar next to some white flowers. There is a white plate with salad and a couple of the breadsticks next to the salad.

Last but not least, is a dish which is eye catching and delicious, and would be fun to have with your shrimp scampi! Everything Bagel Breadsticks are Italian breadsticks seasoned with Everything Bagel Seasoning.

It's super easy to make as you'll use packaged breadsticks that you can buy at your local grocery store.

So this isn't really a side dish, but more of an appetizer that you can enjoy just before you enjoy your main course of shrimp scampi.

Which Dishes Will You Make To Serve With Your Shrimp Scampi?

So I hope you've discovered some of the best side dishes to serve with your shrimp scampi in this article.

Which dishes will you make? Serve one or more and enjoy a memorable meal of shrimp scampi with some great Italian side dishes.

Oh, and don't forget to enjoy a glass of an Italian white wine such as Sauvignon Blanc or Pinot Grigio with your scampi!

FAQ

What is a good side for shrimp scampi?

You can't go wrong serving shrimp scampi with some angel hair pasta or crusty bread. Consider also serving an Italian vegetable side dish such as Italian Peas and Ham, or Italian Broccoli With Garlic and Lemon for a complete and delicious meal!

What vegetables go well with shrimp scampi?

Try serving some Italian vegetable side dishes with shrimp scampi. Some vegetable dishes to consider are Roasted Broccoli With Parmesan Cheese, Green Beans With Tomatoes, Garlic, and Chili, and Sautéed Rapini (broccoli rabe).

What wine pairs well with shrimp scampi?

A delicious glass of Italian white wine would be perfect to have with your scampi! Suggestions include an Italian Sauvignon Blanc or Italian Pinot Grigio.

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

DELISH Texas Chicken Spaghetti Recipe

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Howdy y'all! Meet the most incredibly delicious and comforting casserole dish that Texas has ever produced! This DELISH Texas Chicken Spaghetti is the ultimate family crowd pleaser! It features tender juicy chicken thighs, al dente spaghetti, fresh mushrooms, green bell pepper, and the legendary Texas dream team of Rotel Diced Tomatoes and Green Chilies with gloriously melty Velveeta cheese. It's all baked together in one spectacular casserole dish until bubbling, creamy, and completely irresistible!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Howdy y'all! If you are seeking a delicious meal that your whole family will love, then look no further! This comforting easy Texas Chicken Spaghetti recipe is just the recipe you are looking for!

Jump to:

What Is Texas Chicken Spaghetti?

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Chicken spaghetti is a Southern casserole that includes (amongst other ingredients) spaghetti and tender chicken baked in a cheesy and creamy sauce. It seems there are different versions of this dish floating around (for example, Mississippi Delta Chicken Spaghetti). However, the modern Texas version has to include Velveeta Cheese and Rotel Diced Tomatoes and Green Chilies.

You see, we Texans LOVE LOVE our queso, and we love the Rotel Famous Queso Dip. This recipe pairs Rotel Diced Tomatoes and Green Chiles with Velveeta Cheese. It's a classic combo, and perfect additions to our great recipe!

This hearty dish, with such a delicious and rich flavor, also contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms.

There's everything to adore about this cheesy chicken spaghetti casserole! So let me tell you a little more about the ingredients you will need for this recipe.

🥘 Ingredients

To make this ultimate comfort food, you will need the following simple ingredients:

  • Spaghetti noodles
  • Boneless and skinless chicken thighs (can sub boneless chicken breasts)
  • Rotel Diced Tomatoes and Green Chilies
  • Cream of Chicken Soup (condensed)
  • Velveeta cheese (can sub cheddar cheese but Velveeta is highly recommended)
  • Butter (can sub olive oil)
  • Onion
  • Fresh garlic
  • Green bell pepper
  • Fresh button mushrooms
  • Salt
  • Black pepper

I like to think there is a nice balance of indulgent ingredients such as the Velveeta, and healthy veggies in this dish. 😊

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti. Velveeta is also the perfect partner to Rotel, so I don't want to separate them here!

If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.

I like to cut the chicken into bite-sized pieces, however you could use shredded chicken if you prefer.

These ingredients are easily found in your local store and you may even have most of these available in your pantry!

So now let me show you how easy it is to make this casserole dish, which your whole family will just LOVE!

🔪 Instructions

Ok let's get to making this Rotel Chicken Spaghetti!

Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium heat to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.

A red Dutch oven containing pieces of cooked chicken thighs.

Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the cooked spaghetti in a 9"x13" casserole or baking dish.

Cooked spaghetti in a glass casserole dish.

Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.

A red Dutch oven containing melted butter, minced garlic and onion.
Soften minced garlic and onion.
A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
Add sliced mushrooms and chopped green bell pepper.

Now add the Rotel tomatoes, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.

A Dutch oven containing broth, condensed cream of chicken soup, cubes of Velveeta cheese, salt and pepper, diced tomatoes and chilis, mushrooms, and green bell peppers.
Such a beautiful combination of ingredients!
A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
Creamy cheesy goodness!

Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.

A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.

Now prepare yourself to enjoy a heaping plateful of Texas Chicken Spaghetti!

How To Serve Your Chicken Spaghetti Casserole!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Ok it's time to dig in! I love to serve this delicious casserole with a crisp salad. And believe it or not, a few dashes of Worcestershire sauce give this dish a delightful lift, I urge you to try it!

Splashes of your favorite Tabasco or hot sauce wouldn't go amiss either, if you are like me and love spicy foods.

I hope this easy Chicken Spaghetti recipe will become a family favorite. Bon appetit!

FAQ

What is Texas Chicken Spaghetti made of?

Chicken spaghetti is a cheesy and creamy casserole which contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms in addition to chicken and spaghetti. Texas Chicken Spaghetti insists on using Rotel Diced Tomatoes and Green Chilies and Velveeta Cheese y'all!

How can I store leftover chicken spaghetti?

Store any leftover chicken spaghetti in an airtight container in your refrigerator. Best consumed within 3 days...if it lasts that long!

Can I freeze chicken spaghetti?

Chicken spaghetti is ideal for freezing! Just place in freezer containers and enjoy within 3 months.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

DELISH Texas Chicken Spaghetti Recipe

Grace Stewart
This Texas Chicken Spaghetti Recipe is a delicious cheesy and creamy casserole dish that your whole family will love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 684 kcal

Equipment

Ingredients
  

  • 1 lb spaghetti cooked al dente
  • 1.5 lb chicken thighs trimmed of excess fat and cut into bite sized pieces
  • 10 oz Rotel Diced Tomatoes and Green Chilies
  • 10.5 oz Cream of Chicken Soup condensed
  • 8 oz Velveeta cheese can sub cheddar cheese
  • 4 tablespoon butter split (can sub olive oil)
  • 1 onion minced
  • 6 cloves garlic minced
  • 1 green bell pepper chopped
  • 8 oz fresh white button mushrooms sliced
  • 1 ts salt
  • 1 ts black pepper

Instructions
 

  • Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
    A red Dutch oven containing pieces of cooked chicken thighs.
  • Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the spaghetti in a 9"x13" casserole or baking dish.
    Cooked spaghetti in a glass casserole dish.
  • Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
    A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
  • Now add the Rotel, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
    A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
  • Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
    A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.
  • Place a heaping pile of Texas Chicken Spaghetti on a plate and enjoy!
    A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Notes

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti.
If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.
I like to cut the chicken into bite sized pieces, however you could shred it if you prefer.
Believe it or not, a few dashes of Worcestershire Sauce on this dish add and extra dose of deliciousness!  Your favorite hot sauce wouldn't go amiss either!

Nutrition

Calories: 684kcalCarbohydrates: 73gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 130mgSodium: 1262mgPotassium: 1130mgFiber: 4gSugar: 12gVitamin A: 806IUVitamin C: 23mgCalcium: 282mgIron: 3mg
Keyword casserole, spaghetti, Texas Chicken Spaghetti
Tried this recipe?Let us know how it was!

Japanese Spaghetti Napolitan Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious and fun Japanese Spaghetti Napolitan Recipe!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Along with Japanese Style Shiitake Mushroom Pasta, one of my FAVORITE pasta dishes is Spaghetti Napolitan, otherwise known as Japanese Ketchup Spaghetti.

I learned about this dish from Gastro Obscura: A Food Adventurer's Guide.

So delicious, budget friendly, and made up of mostly pantry ingredients, I believe that this classic Japanese dish will become one of your favorite pasta dishes as well!

Jump to:

What Is Spaghetti Napolitan?

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples).

Coffee shops all over Japan specialize in this dish, which features a ketchup based sauce. Ketchup in spaghetti may sound strange, but please don't knock this until you try this! And you won't knock this because you'll love it!

In addition to ketchup common ingredients in this, one of Japan's most popular pasta dishes, include luncheon meat, sausages, onion, bell pepper, button mushrooms and finished off with Tabasco sauce.

Why You Will Love This Japanese Pasta!

You will want to make this pasta and will absolutely love this recipe because:

  • It's absolutely delicious! The ketchup imparts a wonderful sweet tomato flavor to the pasta which makes it irresistible!
  • This is budget friendly, and made up of common ingredients. You may already have most of these ingredients available and ready to make some yummy Spaghetti Naporitan!
  • You can have a fantastic family friendly meal on your table in about 30 minutes. Quick, easy, and perfect for a busy weeknight!

So now let me tell you what you will need to make one of the most famous Japanese yoshoku dishes!

🎥 Video

🥘 Ingredients

A white plate containing slices of ham, green bell pepper and onion. A bag of spaghetti and bowls containing olive oil, butter, and minced garlic.

Here are the simple ingredients you will need for this Napolitan recipe:

  • Spaghetti
  • Reserved starchy pasta water (collected just prior to draining the spaghetti)
  • Ham (can sub other type of luncheon meat)
  • Onion
  • Green bell peppers
  • Butter
  • Garlic
  • Olive oil

And you will need these ingredients to make the delicious ketchup based sauce:

Bottle of ketchup, bottle of Worcestershire sauce, and bowls containing tomato paste, sugar, and salt and pepper.
  • Tomato ketchup
  • Worcestershire sauce
  • Tomato paste
  • Sugar
  • Salt
  • Black Pepper
  • Water

I also recommend these items for the perfect finishing touches to this awesome Japanese creation:

  • Parmesan cheese (as much or as little as you like)
  • Tabasco or your favorite hot sauce for a little bit of heat

As you can see, many of these ingredients are pantry staples which you may already have available.

So what are we waiting for? Let's make this delightful Japanese spaghetti dish!

🔪 Instructions

It's super easy to make this simple pasta dish. Begin by preparing the ketchup sauce by combining the sauce ingredients in a small bowl and mix well. Then set this aside and we'll start working on the pasta!

A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.

A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.

Add the sliced green bell pepper and ham, and stir for around 2 minutes.

Now add the sauce to the ham and veggies, and stir to combine.

Sliced onion and minced garlic in olive oil in a dutch oven.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Ok it's time to add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.

Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Time To Enjoy Your Japanese Ketchup Spaghetti!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Et voila! Your Spaghetti Napolitan is now ready to enjoy! Add as much or as little Parmesan cheese as you desire, and a few dashes of Tabasco or your favorite hot sauce.

I'll just bet there will be no leftovers, and your family will request this Japanese-style pasta on a regular basis. 😊

FAQ

What is Spaghetti Napolitan?

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples). This dish features a ketchup based sauce and commonly includes luncheon meat, onion, mushrooms, green bell pepper, and hot sauce.

How can I store any leftover Spaghetti Napolitan?

Store leftover spaghetti napolitan in an airtight container in your refrigerator and consume within 4 days.

What are some other ingredients I can add to Spaghetti Napolitan?

Some other ingredients or substitutions to consider for this dish include sliced hot dogs, sliced button mushrooms, or even Japanese sausages. It would also be great served with a fried egg on top!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Japanese Spaghetti Napolitan Recipe

Grace Stewart
This Japanese Spaghetti Napolitan Recipe is so easy and delicious! Also known as Ketchup Spaghetti, this dish is a wonderful example of Yoshoku, or Japanese Western food!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 5 people
Calories 482 kcal

Equipment

  • 1 large pot to cook the spaghetti
  • 1 large pan to fry the spaghetti and other ingredients together

Ingredients
  

  • 1 lb spaghetti cooked according to package directions
  • ½ cup reserved pasta water collect this water just prior to draining the pasta (you may not use all of this water but be sure to reserve it just in case)
  • 4 oz ham cut into thin strips; can sub other type of lunch meat
  • ½ onion select a large onion and cut ½ the onion into thin slices
  • ½ green bell pepper select a large green bell pepper and cut ½ the green bell pepper into thin slices
  • 2 tablespoon butter
  • 8 cloves garlic minced
  • 2 tablespoon olive oil

Ketchup Based Sauce

  • ⅓ cup ketchup
  • 2 tablespoon tomato paste
  • 1 ts Worcestershire sauce
  • ½ ts sugar
  • ¼ ts salt
  • ¼ ts pepper
  • 2 tablespoon water

Garnishes

  • Parmesan cheese as little or as much as you want!
  • Tabasco sauce for a lovely bit of heat!

Instructions
 

Prepare The Ketchup Sauce

  • Combine the sauce ingredients (ketchup, tomato paste, Worcestershire sauce, sugar, salt, pepper, and water) in a small bowl and mix well. Set the sauce aside.
    A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Cook The Spaghetti

  • Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.
    A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

Get The Veggies And Ham Ready

  • While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.
    Sliced onion and minced garlic in olive oil in a dutch oven.
  • Add the sliced green bell pepper and ham, and stir for around 2 minutes.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
  • Add the sauce to the ham and veggies, and stir to combine.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Now Add The Pasta, Reserved Pasta Water, and Butter!

  • Now add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.
    Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Enjoy!

  • Garnish with Parmesan cheese and sprinkle some Tabasco and enjoy!
    A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Notes

The nutrition information doesn't include Parmesan cheese or Tabasco.
Feel free to sub other types of luncheon meat for ham if you like.
Itadakimasu!  (Bon Appetit!)

Nutrition

Calories: 482kcalCarbohydrates: 77gProtein: 18gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 598mgPotassium: 444mgFiber: 4gSugar: 8gVitamin A: 235IUVitamin C: 14mgCalcium: 45mgIron: 2mg
Keyword ketchup spaghetti, napolitan, spaghetti, yoshoku
Tried this recipe?Let us know how it was!

Toxic Waste Halloween Macaroni and Cheese Recipe

by 1 Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Toxic Waste Halloween Macaroni and Cheese Recipe!

Green hued macaroni and cheese with chopped spinach and broccoli in a white bowl with a skull in the background.
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Here is the PERFECT macaroni and cheese recipe for Halloween. Toxic Waste Macaroni and Cheese is absolutely delicious but it is a bit disgusting to look at!

This dish, along with a Mummy Halloween Crescent Roll, would be awesome for a Halloween party, or just to feed your little ghouls and goblins before they head out trick or treating. 🎃

Let me show you what you will need to make this spooky twist on regular macaroni and cheese!

Ingredients

Here are the ingredients you will need to make this tasty homemade macaroni and cheese dish:

Box of heavy whipping cream, box of ½ and ½, butter in a glass dish, flour in a glass dish, chopped broccoli and chopped spinach in a dish, uncooked macaroni in a bowl, green food coloring vial, white dish with spices including cayenne pepper, onion powder, garlic powder, dry mustard, salt and pepper, white bowl with shredded white cheddar cheese.
  • macaroni noodles
  • reserved pasta water (reserve 1 cup of the pasta water just prior to draining)
  • white sharp cheddar cheese, shredded (it is recommended that you shred the cheese from a block rather than buy pre shredded cheese)
  • half and half
  • butter
  • all purpose flour
  • chopped spinach (I used frozen spinach which I thawed and drained the water out of)
  • chopped broccoli (I used frozen broccoli which I thawed and drained the water out of)
  • salt
  • pepper
  • dry mustard
  • garlic powder
  • onion powder
  • cayenne pepper
  • green food coloring (use as little or as much as you like!)

I recently decided to shred cheese myself rather than buy pre shredded cheese. It's recommended to buy a block of cheese to shred because it will melt much easier this way.

Now let's enjoy making this wonderful savory recipe with the gross name and awful appearance!

Instructions

This Toxic Waste Mac is such a fun way of making a Halloween mac and cheese!

Begin by cooking the macaroni in boiling water according to package directions until just al dente.  Just before draining, reserve 1 cup of the pasta water.  Set the cooked pasta to the side.

On medium heat, melt butter in a large saucepan.  Then add the flour and whisk for around a minute or so to make a roux.

Butter and flour roux in a saucepan with a blue whisk.

Now add the half and half, reserved pasta water, and all of the spices. 

Cream in a saucepan with various spices added to it including salt, pepper, cayenne pepper, onion powder, garlic powder, and dry mustard.
This mix of spices gives this mac a lovely savory flavor!

Continue to whisk until all ingredients are incorporated.  The mixture may be a bit thick at this time.

Sauce for macaroni and cheese in a saucepan with a blue whisk.

Now lower the heat to medium low, and add the shredded cheddar cheese.  Stir until the cheese has completely melted.  

Sauce for macaroni and cheese in a saucepan with shredded white cheddar and a blue whisk.
The shredded cheddar should melt very easily with cheese you have taken the time to shred yourself. 😀

Add the prepared macaroni, broccoli, and spinach.  Stir until combined, and then add the green food coloring a little at a time until you get the color you desire.

If the mixture is too thick for your liking, you can loosen it up with more half and half. Add a little at a time until you achieve the creamy cheese sauce that you are after.

Green hued macaroni and cheese with chopped spinach and broccoli.

Congrats! You have just made the perfect meal for the Halloween season!

green colored mac and cheese in a saucepan with a blue silicone spoon
Don't you just love the color? ☠️

Enjoy A Fun Halloween With This Halloween Mac and Cheese!

Green hued macaroni and cheese with chopped spinach and broccoli in a white bowl with a skull in the background.

Serve this dish anytime during Halloween week! With the perfect name and look to the dish, it's certain to be a hit. You kiddos will love it and so will your Halloween party guests!

Green hued macaroni and cheese with chopped spinach and broccoli in a white bowl with a skull in the background.

Oh, and did I mention how absolutely delicious this is? You may want to start serving Toxic mac and cheese instead of your typical mac and cheese!

Happy Halloween!!

Some Other Recipes You May Enjoy!

Mummy Halloween Crescent Roll Recipe

Sliced rib eye steak wrapped with cooked crescent roll dough that has been cut into 1 inch intervals and placed on top of the sliced meat to resemble mummy wrappings and eyes made of black olives with green onions as pupils.

Russian Ground Chicken Cutlets

Russian Ground Chicken Cutlet and egg noodles
#20 Kotlety Pozharskie - Russian Ground Chicken Cutlet

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Green hued macaroni and cheese with chopped spinach and broccoli in a white bowl.

Toxic Waste Halloween Macaroni and Cheese Recipe

Grace
This Toxic Waste Halloween Macaroni and Cheese Recipe is perfect for Halloween! It looks disgusting but tastes fantastic!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 452 kcal

Equipment

  • 1 large saucepan

Ingredients
  

  • 8 oz macaroni
  • 1 cup reserved pasta water reserve this just prior to draining the macaroni
  • 4 oz white cheddar cheese shredded (it is recommended that you shred the cheese from a block rather than buy pre shredded cheese)
  • 1 cup half and half
  • 4 tablespoon butter
  • 4 tablespoon all purpose flour
  • 6 oz chopped spinach I used frozen spinach which I thawed and drained the water out of
  • 6 oz chopped broccoli I used frozen broccoli which I thawed and drained the water out of
  • ½ ts salt
  • ½ ts pepper
  • ½ ts dry mustard
  • ½ ts garlic powder
  • ½ ts onion powder
  • ½ ts cayenne pepper
  • green food coloring use as little or as much as you like to get your desired color!

Instructions
 

  • Begin by cooking the macaroni in boiling water according to package directions until just al dente.  Just before draining, reserve 1 cup of the pasta water.  Set the cooked pasta to the side.
  • On medium heat, melt butter in a large saucepan.  Then add the flour and whisk for around a minute or so to make a roux.
    Butter and flour roux in a saucepan with a blue whisk.
  • Now add the half and half, reserved pasta water, and all of the spices. 
    Cream in a saucepan with various spices added to it including salt, pepper, cayenne pepper, onion powder, garlic powder, and dry mustard.
  • Continue to whisk until all ingredients are incorporated.  The mixture may be a bit thick at this time.
    Sauce for macaroni and cheese in a saucepan with a blue whisk.
  • Now lower the heat to medium low, and add the shredded cheddar cheese.  Stir until the cheese has completely melted.  
    Sauce for macaroni and cheese in a saucepan with shredded white cheddar and a blue whisk.
  • Add the prepared macaroni, broccoli, and spinach.  Stir until combined, and then add the green food coloring a little at a time until you get the color you desire. If the mixture is too thick for your liking, you can loosen it up with more half and half. Add a little at a time until you achieve the creamy cheese sauce that you are after.
    Green hued macaroni and cheese with chopped spinach and broccoli.
  • Congrats! You have just made the perfect meal for the Halloween season!
    Green hued macaroni and cheese with chopped spinach and broccoli in a white bowl with a skull in the background.

Notes

Try serving this Toxic Waste Mac and Cheese out of a cauldron, or in some cute Halloween muffin cups!
 

Nutrition

Calories: 452kcalCarbohydrates: 42gProtein: 20gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 1009mgPotassium: 538mgFiber: 3gSugar: 4gVitamin A: 5869IUVitamin C: 41mgCalcium: 443mgIron: 3mg
Keyword Halloween food, macaroni and cheese
Tried this recipe?Let us know how it was!

Easy and Delicious Linguine With Red Clam Sauce Recipe

by 1 Comment

Pasta perfection is just 25 minutes away with this incredibly easy and absolutely divine Linguine With Red Clam Sauce! This elegant Italian classic features al dente linguine tossed in a rich and deeply flavorful tomato based clam sauce. Budget friendly, family approved, and elegant enough for company, serve with a crisp Pinot Grigio and crusty bread for the ultimate Italian dining experience at home! Buon Appetito!

Linguine With Red Clam Sauce garnished with Parmesan cheese and parsley in a white pasta bowl. There are bowls containing Parmesan cheese and parsley in the background.
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What Is Red Clam Sauce?

Pasta with clam sauce is a classic Italian dish! Many people are familiar with pasta with a white clam sauce. Red clam sauce is simply a tomato based clam sauce, and it's absolutely delicious!

Why Make This Red Clam Sauce Recipe?

You'll want to make this absolute winner of a dinner if you are after:

  • An elegant dinner
  • A quick and easy meal (I promise this is soo easy to make using canned clams!)
  • Budget friendly dining
  • An absolutely delicious dinner that your whole family will love!

This dish features the lovely taste of clams, the saltiness of capers, and is slightly spicy with the addition of some chilies. Garnish with lots of Parmigiano Reggiano and you'll be over the moon delighted!

If this sounds good to you, please read on!

🥘 Ingredients

Ingredients needed to make linguine with red clam sauce displayed including salt and pepper, chilies, minced garlic, capers, olive oil, Italian parsley, chopped clams, butter, tomato paste, Italian tomatoes, and a box of linguine.

Here's what you will need to make this dish:

  • Linguine (spaghettini or spaghetti are good subs)
  • Canned chopped clams (we'll use canned instead of fresh clams for ease of preparation) - you'll use both the clams and the clam juice in the can in this recipe
  • Italian tomatoes - I recommend canned San Marzano tomatoes (they are whole tomatoes and their juices)
  • Tomato paste
  • Garlic
  • Thai chilies (can sub other red chilis or red pepper flakes, or omit altogether if you don't like spicy food)
  • Capers
  • Olive oil
  • Fresh parsley (I recommend Italian parsley)
  • Butter
  • Salt and black pepper
  • Parmigiano Reggiano (Parmesan cheese) as a garnish

Chances are you may already have most of these ingredients available in your pantry!

Now all you need is less than half an hour to get this fantastic dish on your table. So let's make some DELISH pasta!

🔪 Instructions

You are quite simply a few steps away from pasta heaven!

Bring a large pot of water to the boil, and prepare to cook the linguine to al dente according to your package directions. Time finishing cooking the pasta with when the red clam sauce is finished resting.

For the red clam sauce, heat up the olive oil on medium-low heat and begin by sautéing garlic and chilies for around 2-3 minutes or until fragrant.

Next add the tomatoes and clams (and their juices) and bring to the boil on medium-high heat, breaking up the whole tomatoes with your wooden spoon. Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.

Add tomatoes and clams and their juices, then break up the tomatoes with a wooden spoon.
Add capers and tomato paste, and simmer for around 10 minutes.

Now add butter, half of your Italian parsley, and season with salt and pepper. Remove from the heat and let stand covered for around 5 minutes.

Add butter, parsley, and seasonings...
Behold your beautiful red clam sauce!

Your red clam sauce is now ready to serve with your linguine!

A red Dutch oven containing linguine with red clam sauce with a blue utensil with a wooden handle inserted into the pasta.

What To Serve With This Dish

Linguine With Red Clam Sauce garnished with Parmesan cheese and parsley in a white pasta bowl. There is a fork inserted into the pasta.

To serve, garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Reggiano!

I love to serve Linguine With Red Clam Sauce with a lovely salad, some crusty bread, and a crisp cold glass of Italian white wine such as Pinot Grigio.

Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️

Here's Reggie mesmerized by Linguine With Red Clam Sauce. 😅

Linguine with red clam sauce with a noodle pull, a side salad, and a Great Dane looking on

I do hope you will enjoy some delicious and easy to make Linguine With Red Clam Sauce soon!

Buon appetito!!!

FAQ

What kind of tomatoes are best to use to make red clam sauce?

Using Italian San Marzano tomatoes will make all the difference between a mediocre red clam sauce and one that is superb!

What is the difference between red clam sauce and white clam sauce?

The main difference between red clam sauce and white clam sauce is that red clam sauce contains tomatoes whereas white clam sauce does not.

Some Other Easy Pasta Recipes You May Enjoy

Here are some other easy pasta recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food horizons! It’s an incredible journey, please join me by signing up here. 🙂

Buon Appetito!

Grace

Linguine With Red Clam Sauce garnished with Parmesan cheese and parsley in a white pasta bowl. There is a fork inserted into the pasta.

Easy and Delicious Linguine With Red Clam Sauce!

Grace Stewart
Linguine with red clam sauce is an easy to make, delicious and elegant dinner! You can have this on your table in less than 30 minutes for your whole family to enjoy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
resting time 5 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine Italian
Servings 4 servings
Calories 565 kcal

Equipment

  • 1 Covered skillet
  • 1 large pot for cooking pasta

Ingredients
  

  • 1 lb linguine can sub spaghettini or spaghetti
  • 2 6.5 oz cans of chopped clams you'll use both the clams and the clam juice in the can in this recipe
  • 1 tablespoon capers
  • 3 tablespoon olive oil
  • 15 oz Italian tomatoes you will use the tomatoes and their juices in this recipe; I recommend San Marzano tomatoes (about 2 cups)
  • 3 tablespoon tomato paste
  • 6 cloves garlic minced
  • 4-6 Thai chilies minced; can sub another type of red chili or ½ tablespoon red pepper flakes (add amount to your liking or omit for a non spicy dish)
  • 1 cup Fresh parsley I recommend Italian parsley; lightly packed then chopped; ½ will be stirred into the pasta and ½ used as garnish
  • 3 tablespoon butter
  • 1 teaspoon salt plus additional to taste
  • ¾ teaspoon Black pepper plus additional to taste

Garnish

  • Parmigiano Regianno grated...add to your heart's content!

Instructions
 

  • Bring a large pot of water to the boil, and prepare to cook the linguine to al dente according to your package directions. Time finishing cooking the pasta with when the red clam sauce is finished resting.
  • For the red clam sauce, heat up the olive oil on medium-low heat and begin by sautéing garlic and chilies for around 2-3 minutes or until fragrant.
  • Next add the Italian tomatoes and clams (and their juices) and bring to the boil on medium-high heat. Use a wooden spoon or other utensil to break up the whole tomatoes.
  • Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.
  • Now add butter, half of your Italian parsley, and season with salt and pepper. Stir to combine, then remove from the heat and let stand covered for around 5 minutes.
  • Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Regianno!

Notes

The capers and clams add quite a bit of saltiness to this dish.  If you are watching your salt, please go easy as far as adding any additional salt.
Feel free to omit the chilies for a non spicy dish.  However if you like spicy food and have access to Thai bird's eye chilies, I highly urge you to try them in this dish they are fantastic! 
I love to serve Linguine With Red Clam Sauce with a lovely salad, and a crisp cold glass of Italian white wine such as Pinot Grigio.
Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️
Buon Appetito!

Nutrition

Calories: 565kcalCarbohydrates: 95gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 765mgPotassium: 759mgFiber: 6gSugar: 8gVitamin A: 2393IUVitamin C: 46mgCalcium: 84mgIron: 3mg
Keyword clam sauce, linguine, Pasta, red clam sauce
Tried this recipe?Let us know how it was!

[nutrifox id="154352"]

Easy and Delicious Artichoke Pasta!

by Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about Easy and Delicious Artichoke Pasta!

Artichoke Pasta held up by a fork with salad and Tabasco sauce in the background
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A Jar of Artichokes = Magic

A jar of artichokes is magic. It is full of possibility...you can utilize it and enjoy it in so many ways! One of my favorite ways to enjoy a jar of artichokes, is by using them to create an Easy and Delicious Artichoke Pasta.

Jar of Artichoke Hearts

If you have worked with artichokes before, you will know how fiddly they are. I haven't given up on them yet, but when you have the option of prepared artichoke hearts in a jar at your disposal, the prepared ones win every time (in my opinion)  😃 .

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