Spaghetti Recipe
Make Spaghetti Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Tomato Sauce (serves ~20)
Finish & Garnish
Method
Pasta
- 1
Boil water
In a very large stockpot (8–12 qt), bring 20 liters of water to a rolling boil over high heat.
- 2
Salt the water
Add 4 tablespoons coarse salt to the boiling water. The water should taste noticeably salty; this seasons the pasta.
- 3
Cook spaghetti
Add 5 lbs dried spaghetti, stirring immediately to prevent clumping. Cook uncovered, stirring occasionally, until al dente (follow package times but check 1–2 minutes before recommended time). This will typically be 8–11 minutes for most commercial dried spaghettis.
- 4
Reserve pasta water and drain
Before draining, reserve 2–3 cups of the starchy cooking water. Drain the spaghetti in a large colander and, if serving immediately to a large group, toss quickly with 2 tablespoons olive oil to prevent sticking until you dress it with sauce.
Tomato Sauce (serves ~20)
- 5
Sweat onions and garlic
In a heavy-bottomed 8–10 quart saucepan or tilt skillet over medium heat, warm 3/4 cup extra-virgin olive oil. Add 2 cups finely diced yellow onion and cook, stirring, until translucent and softened, about 6–8 minutes. Add 6 teaspoons minced garlic and cook 30–60 seconds more until fragrant; do not brown.
- 6
Add tomatoes and paste
Stir in 1920 ml crushed tomatoes and 12 tablespoons tomato paste. Mix thoroughly to combine the paste into the crushed tomatoes, breaking up any lumps.
- 7
Season and simmer
Add 4 teaspoons dried oregano, 4 teaspoons dried basil, 2 tablespoons granulated sugar, 2 tablespoons salt, and 2 teaspoons freshly ground black pepper. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 25–35 minutes, stirring occasionally.
- 8
Adjust consistency
If the sauce becomes too thick for tossing with pasta, stir in up to 1 cup water or low-sodium broth a little at a time until you reach a sauce that clings but still coats the noodles easily.
- 9
Finish & Garnish
- 10
Combine pasta and sauce
Return drained spaghetti to the large (clean) pot or to a heated hotel pan. Pour the hot tomato sauce over the pasta in batches, tossing gently to coat. Add reserved pasta water a few tablespoons at a time if needed to help the sauce cling and to loosen the pasta. Taste and correct seasoning.
- 11
Keep warm for catering service
Transfer sauced pasta to preheated heated holding pans/hotel pans. Cover tightly. Maintain at 140°F (60°C) or above for hot holding. If holding for more than 1 hour, check moisture and add a splash of hot water or sauce before service to prevent drying.
- 12
Garnish and serve
Just before serving, sprinkle grated Parmesan and optional red pepper flakes alongside an additional drizzle of extra-virgin olive oil. Provide additional grated Parmesan on the side for guests.