two plates of creamy carbonara pasta garnished with fresh green parsley. in the background sits a bulb of garlic and a glass of water.

Fettuccine Carbonara

Fettuccine Carbonara is an easy and quick weeknight dinner! It’s a delicious creamy pasta dish made with bacon, garlic, cream, Parmesan, eggs and served with Fettuccine pasta! It’s a simple meal the family will love!

Okay, so I love pasta. I really love it. I have actually been known to whip up a quick Spaghetti Marinara for breakfast…yeah. But today we are not talking about Marinara, we’re talking creamy and delicious Carbonara!

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Quick and Easy Spaghetti with a Chunky Marinara Sauce

This quick & easy spaghetti with chunky marinara is the perfect vegetarian meal or family dinner recipe.

Now, I love pasta. It’s my ultimate comfort food and one of my favourite lunches. The only problem is that a lot of pasta sauce recipes you find take ages to cook, and usually when I want pasta, I want it fast. That’s where this lovely recipe comes in.

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Introducing my “Cheats” Spaghetti with a Garlicky Tomato Marinara Pasta Sauce, a delicious recipe that you can whip up in under 30 minutes. The tomato sauce can easily be made and ready by the time the pasta has finished cooking.

I designed this pasta sauce recipe as a quick fix with all the flavour of something that would take an hour or more because honestly, most people are often strapped for time or just couldn’t be bothered to spend heaps of time in the kitchen on a weeknight. Sometimes, that’s just not practical.

The reason I use canned tomatoes is because I especially love to eat pasta in the winter months and fresh tomatoes aren’t that great when they’re not in season and also because it is a lot quicker and easier to use canned tomatoes – using fresh tomatoes would add an extra 30-45 minutes onto the recipe, as the best way to use fresh tomatoes for the sauce is roasting them. But if you would like the recipe for that version, then please comment below and I’d be happy to post it!

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I do recommend being a bit generous with the salt. It’s best to taste as you go, but I think the flavours come out more when seasoned a bit more. I also don’t use pepper in this recipe, as it can be a little overpowering for the simple tomato sauce. 

I hope you give this Spaghetti and Marinara Sauce recipe a try, and if you do I would love to hear how it went! Feel free to tag any of my social media channels and share a picture! I’m @kjsfoodjournal on Instagram, Facebook, Pinterest and Twitter!

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Quick and Easy Spaghetti with a Chunky Marinara Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

    300g Dried Spaghetti [recipe-ingredients title="For the Sauce"]
  • 1 tbsp Oil
  • 2 Cloves Garlic
  • 1 x 400g tin Crushed Tomatoes
  • 1 tsp Fresh Oregano, roughly torn
  • 1 tsp Fresh Chives, finely diced (optional)
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Sugar
  • salt, to taste [recipe-ingredients title="To Serve"]
  • Finely Grated Parmesan, to serve (optional)
  • Fresh Parsley, to serve (optional)

Directions

  1. Place a large pot on high heat and fill with water. Add a decent amount of salt and bring to boil. Once boiling, add spaghetti and cook until tender. Drain the pasta in a colander and set aside.
  2. Meanwhile, add oil to a medium sized pot on medium heat and gently sauté garlic until golden. Add tomatoes and stir through.
  3. Add remaining ingredients and bring to a gentle simmer, tasting to make sure the seasoning is to your liking.
  4. Allow to cook for a few minutes to reduce slightly, around 5-10 minutes and remove from heat.
  5. Add spaghetti to the pot and toss through the sauce to cover. Divide into serving bowls and serve.

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Authentic Spaghetti & Meatballs

Ahh spaghetti and meatballs, one of the most classic combinations ever and an iconic Italian dish – and I’m ashamed to say that up until recently, I’d never had it! It’s just not a dish we grew up with in our house; when we had pasta it was always spag bol. That’s not to say I haven’t wanted to try it; it’s been something on my Foodie Bucket List for quite a while, I just never had the opportunity (and yes, I have a bucket list dedicated to food). So upon loads of research on how to make the best authentic spaghetti and meatballs, I created this recipe, and I can see now why it’s such a famous pairing! 

Italian Meatball Recipe

This recipe is ideal for meal prepping and batch cooking as the meatballs and sauce freeze very well. I like to freeze the meatballs and sauce in individual servings and cook the pasta fresh, but if you want to save even more time and effort then by all means freeze the pasta too. 

Italian Meatball Recipe

The meatballs are baked in the oven and flavoured with classic Italian herbs and ingredients which makes for a simple and delicious dinner that the whole family will love, including the kids! I hope you love this recipe as much as I did and if you’ve never had spaghetti and meatballs before, I encourage you to give it a go!

Authentic Spaghetti & Meatballs

  • Servings: 6
  • Difficulty: easy
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Ingredients

For the Meatballs

500g Beef Mince
500g Pork Mince
1 Clove Garlic, finely diced
1 Onion, finely diced
1 egg
1/4 cup Breadcrumbs
1 1/2 tsp Fresh Oregano, finely chopped
1 tbsp Fresh Parsley, finely chopped
2 Sage Leaves, finely chopped
1/4 cup Parmesan Cheese, finely grated
1 tbsp Lemon Zest
1/2 tsp Salt
Pepper, to taste

For the Sauce

1 tbsp Olive Oil
2 Garlic Cloves, finely diced
1/2 Onion, diced
700ml Passata
2 Basil Leaves
1 tsp Oregano
2 Sage Leaves
1/2 tsp Sugar Salt & Pepper, to taste

To Serve

400g Dried Spaghetti
Parmesan Cheese, finely grated (optional)

Directions

  1. Preheat oven to 180’C.
    2. Add all the meatball ingredients to a large bowl and mix thoroughly with your hands to combine.
    3. Roll the mixture into 18 golf ball-sized meatballs and place aside.
    4. For the sauce, add finely diced garlic and diced onion to a large ovenproof frying pan on a medium heat along with oil and sauté for 5 minutes or until golden.
    5. Add Passata and stir to mix the onion and garlic through.
    6. Roughly tear the herbs and add to the sauce with the sugar and season to taste with salt and pepper. Let simmer for 5 minutes.
    7. Meanwhile, put a large pot of water on high heat and add a generous amount of salt, once boiling add the pasta and stir occasionally to prevent sticking.
    8. Place the meatballs into the sauce and place frying pan into the oven. Cook for 20-25 minutes or until nicely coloured on top.
    9. Once pasta has cooked, drain over the sink.
    10. Serve the three meatballs on top of the spaghetti with sauce and extra Parmesan if desired.

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