MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Spaghetti with Oil, Garlic and Hot Peppers Ingredients: 1 pack of spaghetti 2 cloves of garlic, chopped 1 small hot red pepper, chopped or 1 tbsp of red pepper flakes 5 tbsp of olive oil water Directions: Boil salted water for the pasta Sautee the garlic and hot pepper (flakes) in the oil over a low heat for 6 minutes. Boil the pasta. Strain the pasta and mix it in a large bowl with the sautéed oil, garlic and hot pepper. Serves: 4 persons       Pasta di Bologna Ingredients: 1 bag of rigatoni pasta 2 cups of ground beef or turkey or veal 1 carrot, shredded 1/2 onion, chopped 1 stalk of celery, chopped 2 tablespoons of tomato paste 3 tbsp of white wine 4 tbsp of olive oil 5 tbsp of Parmesan cheese salt and pepper Directions: Boil salted water for the pasta Sautee the carrot, celery, onion and white wine in the olive oil for minutes. Add the ground meat and tomato paste. Mix well and simmer until the meat is cooked. Boil the rigatoni for 10-12 minutes. Strain the pasta and mix it in a large bowl with the meat sauce. Sprinkle the Parmesan cheese over top. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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