Skillet Spaghetti

One skillet spaghetti recipe and you have dinner for 6 hearty eaters in 30 minutes! Hey, this is a great Super Bowl dish. It tastes great, and who doesn’t like spaghetti! And another plus, it’s not messy to serve … just spoon it up.

Recipe

1 1/2 Tablespoons olive oil
1 Medium yellow onion-diced
4 Cloves of garlic-minced
1 Pound ground beef-85% lean
1 Teaspoon dried oregano
1/2 Teaspoon red pepper flakes
8 Ounce can tomato sauce
2-15 Ounce cans petit cut tomatoes
1/2 Cup grated Parmesan cheese-more for sprinkling when serving
3 Teaspoons salt
4 Cups water
1 Pound thin spaghetti pasta
1 Cup grated Mozzarella

Using a number 10 iron skillet (or a 12 inch skillet) add oil over moderate heat and sauté onion until translucent. Add the garlic and continue cooking an additional minute.

Crumble the meat into the onion/garlic mixture and cook until all the pink is gone. Drain. (Just simply tilt the skillet pushing the meat to the upper side and spoon off fat as it collects.)

Stir in oregano, red pepper flakes, tomato sauce, tomatoes and cheese. Stir well and continue heating over moderate heat.

Add the water and salt. Stir. Bring all to a simmer.

Break the uncooked spaghetti in half and add to the simmering sauce. Stir carefully to make sure the pasta is not clumping. It will take about 12-15 minutes for the pasta to cook. Stir every couple of minutes. Go slowly while stirring. This will avoid spillage from your brim full skillet.

After pasta is cooked and the sauce liquids have been absorbed sprinkle the top of the dish with Mozzarella. Place skillet under the broiler until mozzarella has melted and browns slightly. It’s ready!