RECIPE: My sister was visiting yesterday and we had this for dinner. REC: Spaghetti Bar

RECIPE:
dawn_mo

dawn_mo

Well-known member
Since my niece is a vegetarian, I wanted to make something that everyone would like, so I decided on a spaghetti bar. I made sauteed portobello and button mushrooms, sauteed zucchini and yellow squash, sauteed red and green bell peppers with onions (think fajita-style), chopped fresh spinach, sweet Italian sausage in casings, which I cut into 1-inch pieces, and grated cheeses. I chose angel-hair pasta, since Bub is not a big fan of spaghetti.

I put all the toppings in individual bowls and let people serve up their own pasta and toppings on their plates, while my sister ladled piping hot pasta sauce over the pasta. The toppings were pretty much room temperature as I had to prepare each one individually, but the very hot pasta sauce heated everything up nicely. Everyone loved it. I am starting to think that "bars" are the way to go when entertaining. I would cut the Italian sausage into 1/2-inch slices next time because they turned into little Italian sausage meatballs.

 
Recipe, please, "piping hot pasta sauce"? How did you keep the angel hair pasta from clumping

while it was waiting on the bar? Great idea!

 
I'll be interested in Dawn's method, but drizzling the hot pasta with a little oil and tossing will

coat and keep the strands separate. Same idea with cooked rice noodles, only use sesame oil there.

 
I had the pasta separate from the toppings and sauce.

I had all the toppings ready to go set up on the bar. The pasta sauce was simmering and then I cooked the pasta when we were ready to eat. I cooked it according to directions and drained it. Then I had everyone using tongs, put the pasta on their plates, then toppings, then back for the pasta sauce. It worked out well. I think Mar's method would work for this too.

This is the one I like to use.

* Exported from MasterCook *

Silver Palate's Pasta Raphael

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Silver Palate

Amount Measure Ingredient -- Preparation Method

64 ounces tomatoes
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup Romano cheese

Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in Romano cheese. (enough sauce for 4 lbs. pasta)

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Very clever. I bet it was fun and interactive. I forwarded your idea to a friend who

purchased one of those 3/crockpot units. (3 individual crockpots in one serving station) Not sure I described it properly. Anyway, she uses it through out the winter for entertaining with her ski friends. I only think she has used them for variations of chili and soups. She will like this idea.

Sounds like it was alot of fun!

 
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