十佳意大利面菜谱(图)Spaghetti

十种最佳意大利面菜谱Spaghetti美味的意大利面做起来并不复杂,笔者从国外摘录了十种最佳意大利面菜谱,与大家分享.西餐和中餐很大一个区别在于调味品,调料的差异,中餐依靠五味烹调出千千万万的变化,而西餐则有几千种调味料,恐怕都很难有人清楚整理出到底有多少~所以笔者仅翻译配料,以飱同好,实际操作都很简单,请大家阅读原文~注:本文推荐意大利面做法为国外最新十佳排名,说直白一些就是老外自己评分得到的十佳,和我们在国内常见的传统做法有很大不同,应该属奉献给国内追求饮食时尚,潮流的朋友.至于传统经典的意大利面比如肉酱面,培,海鲜面,本文不再狗尾续貂赘述~Halloween Bloody Baked Rats 万圣烤红鼠This is a fun, inexpensive, creepy Halloween entree that will gross outand impress your dinner guests. It is mini meatloaves baked in tomatosauce that are shaped like rats with cheese in the middle. When you cutit open, gooey cheese will come oozing out. Garnished with a spaghettinoodle tail and carrot ears, these pests are sure to be a devilishlydelectable dinner." ANGELA O.Ingredients∙ 2 pounds ground beef 2 磅牛肉馅∙1/2 onion, chopped半个洋葱,切碎∙ 1 egg, beaten一个鸡蛋,打散∙ 1 cup dry bread crumbs 1杯干面包屑∙ 1 (1.25 ounce) packet meatloaf seasoning mix 1.25盎司 1 小撮肉糜卷的调料(超市购买,或自制)∙ 1 cup cubed Cheddar cheese 1 小杯切达干酪(英国产)∙ 3 (10 ounce) cans tomato sauce三听番茄酱(10盎司)∙ 1 cup white sugar 1杯糖∙ 1 tablespoon Worcestershire sauce一大汤匙伍斯特酱油(辣醋酱油、英国黑醋或伍斯特沙司)∙ 1 ounce uncooked spaghetti, broken into fourths 1 盎司意大利面，分成四份∙1/2 carrot, cut into 1/8-inch thick slices半个胡萝卜，切成1/8英寸的片∙ 1 tablespoon frozen green peas一汤匙冰冻豌豆Directions1.Preheat the oven to 350 degrees F (175 degrees C).2.In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use yourhands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.3.In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the ratsin the dish and cover the dish with a lid or aluminum foil.4.Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30minutes, basting occasionally with the sauce to glaze the rats.5.While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15seconds.6.Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas intothe pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serveWhat to Drink?Meatball Minestrone意大利蔬菜浓汤(有通心粉、干豆及蔬菜的一种汤)By: Linda de Beaudrap"'As the busy parents of two boys, my husband and I are always on thelookout for quick meals,' writes Linda de Beaudrap of Calgary, Alberta. 'Youdon't have to thaw the frozen meatballs for this satisfying soup, so you canhave it on the table in minutes.'"“‘两个男孩的忙碌父母，丈夫和我都在寻找可快速完成的菜谱. 无需解冻肉丸, 这汤无论味道还是速度都令人满意，你可以在几分钟内把它端到桌上。

”Linda De beaudrap, 来自加拿大的阿尔伯塔省，卡尔加里市。

Ingredients∙ 6 cups water 6 杯水∙ 1 (16 ounce) can kidney beans, rinsed and drained 1听腰豆，洗净，控水（16盎司）∙ 1 (16 ounce) package frozen mixed vegetables 1把冰冻蔬菜（16盎司）∙ 2 tablespoons beef bouillon granules 2 大汤匙牛肉汤精∙ 1 tablespoon dried minced onion 1 大汤匙干碎洋葱∙ 1 bay leaf 1片月桂∙ 1 teaspoon dried basil一汤匙干罗勒∙ 1 teaspoon salt一汤匙盐∙1/2 teaspoon pepper半汤匙胡椒粉∙ 4 ounces spaghetti, broken into 2-inch pieces 4盎司意大利面，截断为2英尺长度∙24 cooked meatballs 24个熟肉丸∙ 1 (14.5 ounce) can stewed tomatoes 1听熟番茄Directions1.In a Dutch oven or soup kettle, combine the first nine ingredients. Bring to a boil; add spaghetti.Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.Garden-Fresh Spaghetti 新鲜蔬菜意面By: Sue Yaeger"This thick pasta sauce with fresh-from-the-garden flavor is chock-full ofpeppers, mushrooms, carrots and onion. 'It makes a big batch, so you'llhave plenty to serve over spaghetti with leftovers for other meals,' observesSue Yaeger from Boone, Iowa."Ingredients∙ 4 cups sliced fresh mushrooms 4杯新鲜蘑菇，切片∙ 3 medium carrots, coarsely chopped 3 个胡萝卜，切块∙ 1 cup chopped celery 1杯切碎的芹菜∙ 1 cup chopped onion 1杯切碎洋葱∙1/2 cup chopped green pepper半杯切碎的青椒∙1/2 cup chopped sweet red pepper半杯切碎的红青椒（甜）∙ 4 garlic cloves, minced 4个大蒜切碎∙1/4 cup vegetable oil ¼ 杯植物油∙ 2 (28 ounce) cans crushed tomatoes 2听（28盎司）碎番茄∙ 2 (15 ounce) cans tomato sauce 2听（15盎司）番茄酱∙ 1 (12 ounce) can tomato paste 1听(12盎司)番茄意大利面酱∙ 1 cup beef broth 1杯牛肉汤∙ 2 teaspoons dried basil 2汤匙干罗勒∙ 2 teaspoons dried oregano 2汤匙薄荷叶（牛至）∙ 1 1/2 teaspoons brown sugar 1+1/2 汤匙褐糖∙ 1 teaspoon salt 1汤匙盐∙1/2 teaspoon pepper ½汤匙胡椒粉∙ 1 cup grated Parmesan cheese 1杯搓碎的意大利干酪∙Hot cooked spaghetti煮好的热意大利面Directions1.In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender.Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve over spaghetti.Spaghetti Carbonara II培根蘑菇意面 IIBy: SABRINATEE"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve forcompany. This recipe also makes an unusual brunch offering."Ingredients∙ 1 pound spaghetti 1磅意大利面条∙ 1 tablespoon olive oil1汤匙橄榄油∙8 slices bacon, diced8片培根丁∙ 1 tablespoon olive oil1汤匙橄榄油∙ 1 onion, chopped1洋葱，切碎∙ 1 clove garlic, minced1瓣蒜，切碎∙1/4 cup dry white wine (optional) 1 /4杯干白葡萄酒（可选）∙ 4 eggs4个鸡蛋∙1/2 cup grated Parmesan cheese1/ 2杯，芝士粉∙ 1 pinch salt and black pepper to taste1捏盐和黑胡椒调味∙ 2 tablespoons chopped fresh parsley2汤匙剁碎的新鲜欧芹∙ 2 tablespoons grated Parmesan cheese2汤匙芝士粉Directions1.In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1tablespoon of olive oil, and set aside.2.Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto papertowels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.3.Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, addingmore olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.Add salt and pepper to taste (remember that bacon and Parmesan are very salty).4.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. Video/video/823/spaghetti-carbonara-ii/detail.aspx?prop24=RD_RecipeVideoBeef and Spaghetti Pie 牛肉意面派By: CHUBS"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, wasoriginally submitted by Allrecipes home cook CHUBS. "Ingredients∙ 1 pound spaghetti 1磅意大利面条∙ 1 pound lean ground beef 1磅瘦牛肉∙1/4 teaspoon salt 1 /4茶匙盐∙1/4 teaspoon ground black pepper 1 /4茶匙黑胡椒∙garlic powder to taste蒜粉∙1/2 cup chopped green bell pepper •1 /2杯切碎的绿色甜椒∙26 ounces Classico® Tomato and Basil Sauce 26盎司古典®番茄罗勒酱∙3/4 cup sour cream 3 /4杯酸奶∙1/2 cup chopped green onions 1 /2杯切碎的绿洋葱∙1/2 (8 ounce) package cream cheese 1 /2（8盎司）包、奶油奶酪∙ 1 1/2 cups shredded Cheddar cheese1+1 /2杯碎干酪Directions1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until aldente; drain.2.Preheat oven to 350 degrees F (175 degrees C).3.In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet.Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat andsimmer for 20 minutes.4.In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inchbaking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.5.Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.Pantry Puttanesca 红伶面By: Julie Filips"Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time."Ingredients∙1/3 cup olive oil 1 /3杯橄榄油∙ 3 cloves garlic, minced 3瓣大蒜，剁碎∙1/4 teaspoon crushed red pepper flakes, or to taste 1 /4茶匙碎红辣椒片∙ 1 teaspoon dried oregano 1茶匙干牛至∙ 3 anchovy fillets, chopped, or more to taste 3 鳀鱼片，切碎∙ 2 (15 ounce) cans diced tomatoes, drained. 2（15盎司）罐番茄丁∙ 1 (8 ounce) package spaghetti 1（8盎司）包意大利面条∙1/2 cup chopped pitted kalamata olives 1 /2杯切碎进站卡拉马塔橄榄∙1/4 cup capers, chopped 1/ 4杯马槟榔，切碎Directions1.Fill a large pot with water. Bring to a rolling boil over high heat.2.As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.3.Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.4.Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.5.Stir the olives and capers into the sauce; add pasta and toss to combine.6.Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin."荡妇酱"，一种意大利面酱汁，用黑橄榄、刺山柑、鯷鱼、番茄制成Whole Wheat Pasta with Smoked Clams andFiddleheads 烟熏蛤蜊，蕨菜全麦面By: donnacim"Fiddleheads give this dish nice texture and lots of visual appeal. Make sure to boil them a minimum of 10 minutes, as there is a history of undercooked fiddleheads leading to unpleasant endings to an otherwise nice evening. The smoked clams add a unique flavor."Ingredients∙ 1 cup fiddleheads, ends trimmed 1 杯特色蕨菜，两端修剪∙1/2 (16 ounce) package whole-wheat spaghetti 1 /2包（16盎司）全麦面条∙ 2 tablespoons olive oil 2汤匙橄榄油∙ 2 large cloves garlic, minced 2大瓣蒜，切碎∙ 2 (3.75 ounce) cans smoked clams, drained and chopped 2（3.75盎司）罐烟熏蛤蜊，沥干，切碎∙ 2 tablespoons dry white wine 2汤匙干白葡萄酒∙1/2 teaspoon salt 1 /2茶匙盐∙1/4 cup grated Parmesan cheese, or to taste 1/ 4杯，芝士粉Directions1.Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduceheat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside.2.While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil overhigh heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.Drain well in a colander set in the sink.3.Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir inthe smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about5 minutes. Toss with spaghetti, and serve with Parmesan cheese.Baked Spaghetti 烤意面By: Louise Miller"This yummy spaghetticasserole will be requestedagain and again for potlucks and family gatherings. From Westminster, Maryland, Louise Miller writes, 'It's especially popular with my grandchildren, who just love all the cheese.'"Ingredients∙ 1 (16 ounce) package spaghetti 1包（16盎司）意大利面条∙ 1 pound ground beef 1磅的碎牛肉∙ 1 medium onion, chopped 1个中型洋葱，切碎∙ 1 (26 ounce) jar meatless spaghetti sauce 1（26盎司）罐素食酱意大利面∙1/2 teaspoon seasoned salt 1 /2茶匙调味盐∙ 2 eggs 2个鸡蛋∙1/3 cup grated Parmesan cheese 1/ 3杯，芝士粉∙ 5 tablespoons butter, melted 5汤匙黄油，融化∙ 2 cups small curd cottage cheese 2杯小凝乳干酪∙ 4 cups shredded mozzarella cheese 4杯切碎的马苏里拉芝士Directions1.Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onionover medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt;set aside.2.In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixtureand toss to coat.3.Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half ofthe cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.4.5.By: LaDonna"Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate."Ingredients∙12 ounces spaghetti 12盎司意大利面条∙ 1 cup chopped onions 1杯切碎的洋葱∙ 1 cup chopped green bell peppers 1杯切碎的绿色甜椒∙ 1 pound lean ground beef 1磅瘦牛肉∙ 1 (16 ounce) can diced tomatoes 1听（16盎司）番茄丁∙ 1 (4.5 ounce) can mushrooms, drained 1 听（4.5盎司）蘑菇，沥干∙ 1 teaspoon dried oregano 1茶匙干牛至∙ 2 cups shredded mild Cheddar cheese 2杯切碎•轻度切达乳酪∙ 1 (10.75 ounce) can condensed cream of mushroom soup 1听（10.75盎司）可以浓缩奶油蘑菇汤∙1/4 cup water 1/ 4杯水∙1/4 cup grated Parmesan cheese 1/ 4杯，芝士粉Directions1.Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, oruntil al dente. Drain, and set aside.2.In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Oncebeef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano.Simmer uncovered for 10 minutes.3.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of thecooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.4.Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.。