Pan Spaghetti is the Italian way to make Spaghetti and really produces the best results and for very good reasons. This Spaghetti recipe more so focuses on the Pan Spaghetti technique and the various components that make up the Best Spaghetti recipe, no matter the choice of Pasta Sauce. Although, provided is a collection of Pasta sauces to use the Pan Spaghetti method with to suit all tastes or satisfy a particular craving. Some days, you may want Deep & Savory and others something Fresh & Vibrant. Either way, it’s bringing it all together in a way that maximizes flavor, achieves consistent results, and every step, a reason behind it, that just makes sense.

With Pasta sauce already made previously as part of a meal prep. This is a quick meal that can be prepared and served in about 30 minutes.

Pan Spaghetti Ingredients

Pasta, Water, Sea Salt, choice of Pasta Meat Sauce.

Spaghetti Pasta

Spaghetti Pasta is just Spaghetti Pasta, all one, and the same, right? Absolutely, not at all. The choice of pasta will have a direct effect on the outcome of the overall dish. Using a good pasta just gives the Spaghetti that certain touch that you can’t quite point out, but somehow, it’s just better.

Spaghetti Categorization

Pasta is categorized in a few different ways, some of which are listed below.

• Cut: One way by categorizing Pasta is by how they are cut.
  • Teflon Die Cut, results in a smooth, glossy pasta. This is the most mass-produced type of Spaghetti.
  • Bronze Die Cut, results in rough, matte-textured pasta. This has a rougher exterior and allows for better sauce absorption and for the sauce to cling to the pasta. This is the preferred cut for Spaghetti.
• Numbering System: There is no universal number for spaghetti across all brands. Each pasta company assigns its own numbers. Some of which can be No. 3, No. 5, or No. 12. What you’re really looking for is around 1.8–2.0 mm thick for Standard Spaghetti.
• Drying Method: Artisan brands dry pasta slowly to avoid damaging the starch and protein structure, which affects bite and cooking behavior.
  • Slow drying Low temp (30–50C), 24–72 hrs. Preserves flavor, texture.
  • Fast drying High temp (up to 90C), 4–8 hrs. Cheaper, less flavor.

There are many more categorizations such as the type of flour used, storage method, cook method and even pairing. Overall, the Bronze Die Cut, slow dry method, is really the best for Spaghetti. Allowing for better sauce absorption and adherence.

Best Spaghetti Pasta

My absolute favorite brand by far is fiorfiore with De Cecco coming in next. These two types of Spaghetti are just amazing. The Fiorfiore, I will go out of my way to get. It’s just the best I have tasted to date. Outstanding pasta and if you want to elevate your Spaghetti, this is the pasta to use. Don’t use the generic mass produced spaghetti. Get a good quality Italian Spaghetti that is bronze cut and slow dried.

Pasta Serving Size

Generally, 100g of Pasta or slightly more is a serving. This is paired with double or about 200g of Pasta Sauce for a serving size of 300g or thereabouts. This can further be extended to a hefty meal with a side dish.

Weighing Long Pasta

Weigh long pasta by placing a tall glass on the scale. Place your pasta in and weigh out about 100g of pasta per serving.

Pasta Water

The right amount of salt in the pasta water flavors the pasta as it is boiling. You can actually tell the difference between pasta boiled in water with or without salt. With salt, the pasta taste well seasoned. Without it, it tastes flat or tasteless, not as full.

Furthermore, the Pasta water is used to adjust the consistency of the Pasta Sauce when mixed in the pan with the pasta. Too much salt and your pasta sauce will be too salty. Not enough and it will taste flat. There should be enough Salt in the Pasta water to season the pasta and add freely to the pasta sauce without altering the salt too much. Whether that takes 1/4 C of Pasta Water or 1 1/2 C of Pasta Water. The Pasta sauce isn’t really affected in terms of flavor. If using just water, then you dilute the flavors. It is merely a way of adjusting the consistency to always be the same, regardless of how thin or thick the pasta sauce is.

Use 16 C of Water with 2 Tbl of Sea Salt for up to 1 lb (ca. 454 g) of Pasta, or even slightly more.

Transferring Long pasta to a Pan

You don’t want to strain the Pasta. Since this would leave you with no pasta water to adjust the consistency. It’s that pasta water that is seasoned and contains the starches from the pasta that is used to adjust the consistency of the pasta sauce, regardless of the pasta sauce consistency being used.

If you have a pot fitted with an inner strainer. This is good to quickly strain the pasta and empty into the pan, saving the pasta water. Otherwise, use tongs to transfer all the long pasta directly to the pan.

Pasta Sauce

There are so many to choose from, and really depends on what you’re feeling like on a particular day. Want something fresh and vibrant or perhaps deep and savory. Something simple or complex. Want that fresh Basil taste or savory flavors from Parmigiano and Olives, or something like a Bolognese. Maybe you want a Spaghetti with the Works. No matter what Pasta Sauce you select, you will get the best results with the Pan Spaghetti technique, and we got quite a few Pasta Sauces to choose from below.

Roasted Tomato Meat Sauce

The Roasted Tomato Meat Sauce is absolutely a beautiful Spaghetti Sauce! If I got lots of Roma Tomatoes or they are on sale, I will go to this Pasta Sauce everytime. Not only does it make the Tomato Meat Sauce. But there is plenty of leftovers. A small amount of leftover Roasted Tomato Sauce too, about a bottle of Passata worth. That can be used to make other kinds of Pasta Sauce just like you would a bottle of Passata.

Pan Olive & Parmigiano Spaghetti

This Spaghetti brings that Italian Deli savory smell with Olives & Parmigiano Reggiano combo, for an incredible plate of Pan Olive & Parmigiano Spaghetti. It’s Classy, Elegant and Savory.

Butter Parmesan Spaghetti

The Butter Parmesan Spaghetti is for when you are craving a Creamy Spaghetti or even a contrasting Spaghetti between the Butter & Parmigiano coated Spaghetti and Pasta sauce on top. Like combining an Alfredo with Spaghetti.

Basil Tomato Spaghetti

The Basil Tomato Sauce Spaghetti is made up in about 40 minutes. It’s an excellent choice for when you are craving a fresh and bright Spaghetti with a minimal cook and loaded with Fresh Basil.

Bolognese Spaghetti

Bolognese is not typically served for Spaghetti. But it can be not reduced as much, so that it is thinner and the spaghetti can hold more of it. While the below image is Bolognese with Linguine, Spaghetti can certainly be used too. This is for when you are craving the flavors of a good Bolognese Sauce or can’t decide on whether you want Lasagna or Spaghetti, the Bolognese Spaghetti satisfies both cravings.

Bolognese & Basil Tomato Sauce

Instead of not cooking the Bolognese down until thick. Add Fresh Basil Tomato Sauce to the Bolognese or leftover Bolognese sauce. This combo is something else. The Bolognese hits deep with its unique beef flavors and the Basil Tomato Sauce brings a bright freshness. The two together create a wonderful harmony.

Combine 600g of Bolognese to 200g of Basil Tomato Sauce for 1 lb of Pasta to create 4 servings.

Chef Boyardee Spaghetti

For those craving that Chef Boyardee Sauce for their Spaghetti. We take the Bolognese sauce and combine it with a few other ingredients to create the Chef Boyardee Sauce.

Lebanese Spaghetti

Whenever you are craving a warming spiced up version, Lebanese Spaghetti delivers, with the use of Seven spice in the Pasta Sauce. This is a warming spice blend of Coriander, Cumin, Black Pepper, Allspice, Cinnamon, Clove, and Nutmeg.

Pizza Spaghetti

Pizza Pasta or Pizzetti is when you want something a bit pasta, but pizza too, or if you can’t decide between pasta or pizza. Then this dish hits nice and it can be topped with Mozzarella until melted too. The other cool thing is that all the pizza toppings desired, can be cooked in the pan. Then the sauce added to await the pasta.

Pasta Sauce Spaghetti

This Pasta Sauce is for when you want a hearty Spaghetti with different types of meat and heavily seasoned. The contrasting meats with just the ground beef and sausage is very nice. Adding in a Pork Chop, Steak or other cuts of meat, simmered in the sauce until softened, removed and minced to add back in. Adds another element to the pasta sauce and contrast in meat texture that is very pleasing.

Pan Spaghetti Technique

The Pan Spaghetti is a superior technique that allows for the perfect consistency, every time, regardless of the sauce being used. This is achieved because the aggressive mixing of the pasta rubs off the starches, which in returns thickens the sauce. Too thick, add pasta water. Too thin, keep mixing it and in some cases add Parmigiano Reggiano. This method even extends to other countless versions of Pasta & Sauce, with slight deviations depending on the dish being prepared. Mainly whether it is mixed over heat or off heat.

Serving the Pan Spaghetti

Portion out the Spaghetti to each plate with tongs. Twist as you lay it down on the plate. After the Pasta is plated, there will be left behind Pasta sauce, which can be added on top of the plated spaghetti. If you got your consistency right, there should be very little pasta sauce left behind, with most of it sticking to the pasta. There will be a very small amount, to which you can top each plate with.

Add finely grated Parmigiano to top each plate. Optionally with Parsley and/or Basil with Chili Flakes or Aleppo Chilies. Serve right away.

Extra Sauce

For Extra Sauce, add sauce from the Pasta sauce pot into the pan and heat. Ladle extra sauce over the plated Spaghetti.

Pan Spaghetti with the Works

Additional Vegetables can be sautéed, and then Pasta Sauce added to the pan right with the vegetables to create a Spaghetti with the work’s meal or a chunky Spaghetti.

Cook minced Bacon, diced Guanciale, and/or Meatballs and reserve the grease to Sauté Onions, Garlic, Carrots, Celery, Bell Peppers, Mushrooms, Olives, etc… until soft. Diced to whatever size from chunky to very small or minced. Add the pasta sauce last to heat up and await the pasta. Once the pasta is mixed in, add Parmigiano Reggiano and use the Pasta water to adjust the consistency.

Spaghetti Side Dishes

For me, a good side of Garlic Bread is a must. But there are other sides you can enjoy a good plate of Spaghetti with too.