Butter Parmesan Spaghetti is cooked the same way as your regular Spaghetti, but the Spaghetti is immediately tossed in both Butter & freshly grated Parmesan or Parmigiano Reggiano with a bit of Pasta Water until its creamy, before being topped or tossed with a simple Spaghetti Sauce made from Passata & Soffritto with Fresh Basil Leaves and Mushrooms for a unique, creamy, yet familiar taste.
Servings: 4 Portions
Equipment
- 1 Pasta Pot
- 1 Large Skillet
- 1 Tong
- 1 Digital Scale
- 1 Large Bowl - To hold the strained pasta water or if you have an inner sieve for the pasta pot then to mix the pasta with the Butter, Cheese, and Pasta Water
- 1 Fine Cheese Grater
- 1 Strainer
Ingredients
- 400 g Spaghetti
- 690 ml Passata - See notes
- 1 C Water - Emptied into the Passata jar and shaken
- 1/4 C Butter - 1 Tbl per 100g of Pasta
- 40 g Parmigiano Reggiano - Finely shredded, about 10g or more per 100g of pasta
- 12 Large Fresh Basil Leaves - Torn into pieces, added last
- 1 lb Ground Beef
Soffritto with Mushrooms & Garlic
- 1/4 C Extra Virgin Olive Oil - or Truffle Oil
- 1 Med Onion - Coarsely Chopped
- 1 Med Carrot - Coarsely Chopped
- 1 Stick Celery - Coarsely Chopped
- 3 Cloves Garlic - Minced
- 114 g Cremini Mushrooms - Or up to 227g, Coarsely Chopped
- 2 tsp Sea Salt - Add more at the end if needed
- 1 tsp Black Pepper - or more for some heat
Instructions
- Prepare the Soffritti with Mushrooms & Garlic. Heat a large Pan over medium heat with Oil. Add to the Pan the Soffritto with Salt & Pepper to cook 3-5minutes.
- Turn the heat to max and add 1 lb of ground beef to brown. Break up the meat as you cook. Empty 1 bottle of Passata into the pan and fill the bottle with 1 Cup of water. Shake well to get all the Passata and empty into the pan. Bring to a boil while mixing if not already, and lower the heat to low. Partially cover and simmer for 1 hour. Mix every so often. Adjust with more water if necessary, and degrease the sauce if needed.
- When about 20–25 minutes of cook time remain. Fill a Pasta Pot up with 16 Cups of Water & 2 Tbl of Sea Salt to bring to as boil.Meanwhile, finely grate the Parmigiano into a Bowl and set aside. Measure out the Butter and set aside.
- When 10–15 minutes of the Pasta Sauce cook time remains and the Water is at a Boil, add the Spaghetti to cook until done to your liking and tear the Basil Leaves to add them to the Sauce to mix through.
- Strain out the Spaghetti, reserving some water to adjust the consistency of the sauce. Immediately place the strained Spaghetti back into the pot with Butter and toss well. Then add the Parmigiano and toss well again. Add enough Pasta water and toss aggressively to create a creamy sauce and plate the Spaghetti. Immediately top with Hot Spaghetti Meat Sauce and serve. Optionally garnish with Parsley and/or Basil. For some heat, a bit of Chili Flakes.
Notes
Portions: This recipe makes about, 1200g of Spaghetti Sauce. Use about 200g of Pasta Sauce per 100 g of dried Pasta for each serving.
Use the links below to jump right to the section in the post, for the different ways this recipe can be served.
Don't forget the Garlic Bread!