To avoid overcrowding the pot, don’t cook more than 16 ounces (892 g) of spaghetti at a time.
If you use a pot that’s too small, the noodles will clump together as they cook.
You should see steam start to escape from under the lid once the water begins to boil. If you’re using fresh (not dried) spaghetti, don’t put salt in the water.
Consider breaking the noodles in half if you’d like shorter spaghetti noodles.
Since noodles are made with different flours, it’s important to follow the specific cooking instructions for your package. Leave the lid off of the pot as the spaghetti boils.
If you test a piece and the center is still hard, cook the noodles 1 to 2 more minutes and then test another noodle.
Always pour the hot water and noodles away from your body so the steam moves away from your face. Avoid rinsing the drained noodles with cold water. Doing so will make it harder for the sauce to stick to the noodles.
If you’d rather store the noodles, let the noodles cool completely and store them in an airtight container in the refrigerator for up to 3 to 5 days. To make it easier to use refrigerated noodles, consider tossing them with up to 2 teaspoons (9. 9 ml) of olive oil before you store them.
Stir and cook the onion with garlic until the onion becomes clear and the garlic smells fragrant.
If you like, you can use a combination of different meats.
Let the grease cool before you discard it. Avoid pouring the hot grease directly into the sink because the grease will clog the pipes.
Stir the sauce once or twice to keep the sauce from sticking to the bottom of the skillet.
If you prefer, mix the noodles into the sauce and then divide the spaghetti between serving plates. Refrigerate leftover spaghetti and meat sauce in an airtight container for up to 3 or 4 days. Keep in mind that the noodles will soften the longer they’re stored.
If you want spicy pasta, add 1 teaspoon (2 g) of crushed red pepper flakes.
It’s important not to walk away while the butter is browning because it can burn quickly.
If you don’t have tongs, use a large spoon and fork to combine the noodles with cheese and butter.
Refrigerate leftovers in an airtight container for up to 3 or 4 days. The butter and cheese may separate from the noodles the longer the pasta is stored.
If you’d like a chunky, rustic sauce, you can skip this step and just mash the tomatoes with the back of a spoon once the sauce has simmered. For a very smooth sauce, blend the tomatoes until no chunks remain.
Stir the onion frequently as it cooks to prevent it from sticking to the pan. The onion should soften a little and become translucent.
The garlic should become fragrant. Avoid cooking the garlic for more than a minute because it will burn quickly.
For the best flavor, taste the sauce frequently as it cooks. Continue to adjust the seasoning so the flavors develop.
Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
The basil should wilt once it’s added to the hot red sauce. Remember to taste the sauce and add more salt or pepper if necessary.
Consider topping the spaghetti with grated cheese, more fresh basil, or a drizzle of extra-virgin-olive oil. Store the leftover sauce in an airtight container in the refrigerator for up to 3 or 4 days.
