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.
Servings: 4
Equipment
- 1 Pasta Pot
- 1 Sauce Pot
- 1 Large Pan or Skillet
- 1 Tong
- 1 Digital Scale
Ingredients
- 400-454 g Spaghetti Pasta - Bronze Cut, Slow Dried
- 16 C Water
- 2 Tbl Sea Salt
- 800-900 g Pasta Sauce - see notes for choices
Instructions
- Prepare the Pasta Sauce: Prepare your choice of pasta sauce and when done, keep on the back burner off heat.
- Boiling Spaghetti: Place Water & Sea Salt into a Pasta pot and bring to a boil. Once boiling, add the spaghetti to the pot and mix until it returns to a boil. Then mix every so often while boiling for about 13–15 minutes or until the spaghetti is al dente. If the pot is foaming up or over flowing, reduce the heat slightly.
- Pan Spaghetti: Just as the Pasta is finishing up, heat the sauce up in the pan (weighing out 200g of pasta sauce for 100g of pasta per serving). With tongs, transfer the spaghetti to the pan with the sauce. Mix it in aggressively to rub the starches off and thicken the sauce. Move the Pasta aside to check the consistency and add more pasta water if needed or keep mixing to thicken it. The Sauce should be thickened and cling to the pasta.
- Plating: Portion out the Spaghetti to each plate, and then top each one with the leftover sauce in the pan. If extra sauce is desired, add it to the pan after the spaghetti has been plated and heat. Ladle over each plate.
Notes
Spaghetti with the Works: For this version, cook Bacon, Guanciale and/or Meatballs, remove the meat, but leave the fat in to sear any vegetables you want to add. Diced to any size you want, or minced and sauté while the pasta is boiling. Then add the sauce to heat through and await the pasta.
Choice Pasta Sauce
- Roasted Tomato Meat Sauce
- Pan Olive & Parmigiano Spaghetti
- Butter Parmesan Spaghetti
- Basil Tomato Spaghetti
- Bolognese Spaghetti
- Bolognese & Basil Tomato Sauce (A combination of 600g Bolognese & 200g Basil Tomato Sauce for 1 lb (ca. 454 g) of pasta, good for when you have leftover Bolognese Sauce)
- Chef Boyardee Spaghetti
- Lebanese Spaghetti
- Pizza Spaghetti
- Pasta Sauce Spaghetti