Spaghetti Ala Elsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb dried spaghetti
• 3 tablespoons extra virgin olive oil (3 turns of the pan)
• 3 garlic cloves, crushed
• 1/2-3/4 teaspoon red pepper flakes
• 1/3 cup chicken stock or 1/3 cup wine
• 1 (28 ounce) can crushed tomatoes (recommnded san marzano)
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons chopped basil
• 2 tablespoons butter, cut into small pieces
• 1 cup grated parmigiano-reggiano cheese
• salt

Recipe

• 1 bring a lare pot of water to a boil.
• 2 salt the water and add pasta.
• 3 cook to al dente.
• 4 heat a medium sauce pan over medium low heat.
• 5 add extra virgin olive oil, garlic, and red pepper. let cook for 5 minutes, garlic will be soft and light golden.
• 6 remove garlic.
• 7 add stock or wine and stir 30 seconds, add tomatoes and combine.
• 8 season the sauce with salt to taste, then stir basil in and reduce heat to low.
• 9 when pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
• 10 add butter to spaghetti and toss to melt and coat.
• 11 add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
• 12 to serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
• 13 top each portion with spoonfuls of remaining sauce.