Okay, so I’ve been craving some good old spaghetti lately, and let me tell you, I’m no chef. But hey, I’ve got to eat, right? So, I decided to try out a few quick and easy spaghetti recipes that I found, and let’s just say it’s been a bit of an adventure.
First, I grabbed some stuff I found on the internet about “Spaghetti aglio e olio” that sounded simple enough. It’s just spaghetti with garlic and oil. Sounds easy, yeah? I gathered all the ingredients – spaghetti, garlic, olive oil, some red pepper flakes for a little kick, and parsley because it makes everything look fancy.
- Spaghetti
- Garlic
- Olive oil
- Red pepper flakes
- Parsley
I started by boiling water in a big pot for the spaghetti. While waiting for the water to boil, I chopped up the garlic. I heated up some olive oil in a pan, and then tossed in the garlic, letting it sizzle until it was golden brown. The smell, oh man, it was amazing! I sprinkled in some red pepper flakes to give it some heat. Once the spaghetti was cooked, I drained it and added it to the pan with the garlic and oil. I mixed it all together, making sure every strand of spaghetti was coated with that delicious garlic oil.
Then I found another recipe which is about Creamy Sausage-Mushroom Rigatoni. This one looked a bit fancier.I thought, “Why not?” I went out and bought some Italian sausage, mushrooms, heavy cream, and, of course, rigatoni pasta.
I started by cooking the rigatoni. While that was going, I removed the sausage from its casing and cooked it in a pan until it was brown and crumbly. I took the sausage out and set it aside. Then, I sautéed the mushrooms in the same pan, letting them get all soft and juicy. After that, I poured in some heavy cream, letting it simmer and thicken up a bit. I added the sausage back into the pan, along with the cooked rigatoni. I stirred everything together, making sure the pasta was fully coated in that creamy, dreamy sauce.
The Result
I gotta say, both the spaghetti aglio e olio and the creamy sausage-mushroom rigatoni turned out pretty good! The spaghetti was light and flavorful, with just the right amount of garlic and heat. And the rigatoni? Rich, creamy, and totally satisfying. It felt like I was eating something from one of those fancy Italian restaurants. I even added a bit of black pepper, butter and parmesan at the end to the rigatoni. Don’t know if that is the right thing to do, but I like it!
I’m no expert, but these little kitchen experiments were fun and easy to manage and most importantly they tasted great!