Spaghetti-Os **Rated “PG-13”

by Michelle on March 14, 2011

I’ve been having so much fun using different pasta shapes and this time I decided to try Anellini Pasta which might be better known as the “O” in Spaghetti-Os! But this is not canned SpaghettiOs that most children seem to love, this is definitely an “adult” recipe. Now I do enjoy my pasta and could easily eat pasta at least twice a week. But Mr. Tastebuds is a bit more reserved with his pasta but he did have a second helping of this which surprised me!! LOL!

I served the “PG-13” Spaghetti-Os with homemade Ciabatta Bread which was outstanding. This was a new recipe for me and the addition of buttermilk really added an entire new level of flavor as far as I am concerned! For dinner we easily ate one entire loaf just between the two of us…yes it was that good!

I’ve always enjoyed using a sourdough starter but sometimes I just don’t want a sourdough flavor for my breads so a pre-ferment works out so much better and with almost exactly the same results, a gorgeous rise and a wonderful flavor and that is what bread is all about!

Adult Spaghetti-Os
Recipe developed in the kitchen of BigBlackDog

1 lb Anellini pasta
1-28 oz can of crushed tomatoes (I used 2 pints of my home canned tomatoes)
1/2 lb mild Italian Sausage (I make my own Italian Sausage but any brand is fine)
3 TBL Extra Virgin Olive Oil
3-4 cloves of garlic
5-6 green onions, chopped including tops and save some of the tops for garnish
1 cup chicken stock
1/2 c. Ricotta Cheese
1/2 c. dry white wine
5-6 fresh basil leaves
1-2 sprigs of fresh tarragon
2-3 sprigs fresh oregano
1/2 tsp hot Hungarian Paprika or you can use a few 2-4 shakes of Tabasco Sauce
Handful of fresh parsley, minced
Salt and freshly ground pepper to taste

1. In a heavy bottomed fry pan, sauté sausage until no pink remains. Remove and drain on paper towels. Set aside.
2. In another heavy bottomed, deep pan heat 2 TBL Oil. When Oil is hot, add whole garlic cloves and sauté until completely golden brown on all side. Remove garlic and mash with a fork, Return mashed garlic to pan.
3. Add onions and sauté for a minute or so.
4. Add tomatoes, basil, tarragon, oregano, paprika or hot sauce and chicken stock. Stir to blend and simmer over medium low heat for about 10 minutes.
5. Put a large pot of water on for the pasta. When water is boiling add Anellini and cook as per package directions. Drain. Save 1/2 cup of the pasta water in case you need to thin the sauce.
6. While the pasta water is on the stove add wine and sausage to the tomato sauce. Simmer until thick about 15 minutes.
7. Add salt and pepper to taste.
8. Add the minced parsley, remaining TBL of Olive Oil, ricotta and blend in. If the sauce is too thick, add 1/2 cup of the pasta water to thin and then heat through.
9. Put the drained Anellini in a large bowl and add about half the tomato sauce and toss.
10. Plate the pasta, top with more sauce, grated Parmesan cheese and minced parsley and chopped green onion.

Ciabatta
Recipe developed in the kitchen of BigBlackDog

Biga:
1 c. flour
1 oz fresh yeast or 1/4 tsp instant yeast
1/2 c. water

Bread Dough:
2 c. all purpose flour
1 oz fresh yeast or 1/2 tsp instant yeast
2 tsp kosher salt
3/4 c. warm water
1/4 c. buttermilk but you can use plain milk

1 tsp olive oil

To make the Biga:
Dissolve yeast in water. Add flour and mix ingredients with a fork until smooth. Let sit at room temperature for 8-24 hours.

To Make the Ciabatta Dough:
1. Add warm water to the bowl of your KA mixer and add yeast.
2. When yeast is thoroughly dissolved and with the mixer fitted with a paddle attachment and running at medium speed, add biga, flour, salt, and buttermilk. Mix for about 1 minute.
3. Scrape down the sides and continue mixing for about 4 minutes.
4. Switch to a dough hook and continue mixing for 8-10 minutes.
5. Dough should be very wet and stick to the bottom of the bowl when you life up the dough hook.
6. In a large bowl add the olive oil. Dip a paper towel into the olive oil and carefully wipe all sides of the bowl.
7. Scrape out the ciabatta dough into the oiled bowl, cover and let rise until doubled about 1-2 hours.
8. Place the dough on a generously floured counter or pastry cloth.
9. Form the dough into a boule and with your bench knife cut it in half. Each half will make 1 loaf.
10. Taking one piece of dough, pat into a rectangle about 12″ by 6″. Fold the left side toward the middle and then fold the right side over the left, letter style.
11. Stretch the dough out and again fold letter style. Loaf should measure about 7″ by 4″.
12. Place the loaf on a parchment lined baking sheet, seam side down and cover with either a flour sack towel or plastic wrap that has been sprayed with Pam.
13. Let rise for about 30 minutes.
14. Pop the baking sheet into the oven and shut the oven door. Wait about 2 minutes and then spray the interior of the oven with water and quickly shut the door. Repeat spraying again in 2-3 minutes.
15. Bake at 400 degrees until internal temperature if about 206-208 degrees or approximately 35-40 minutes.
16. Remove from oven and completely cool before slicing.

AllRightsReserved@BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Feast on the Cheap March 14, 2011 at 9:04 am

    I love the new look!!

  • Barbara Bakes March 14, 2011 at 10:13 am

    Love the fun redesign! The pasta looks so fun too.

  • kat March 14, 2011 at 10:50 am

    Oh does that look good! We make our own Italian sausage too, so much better than anything else

  • Joyce Pinson March 14, 2011 at 11:47 am

    I have been on a pasta jag of late, comfort food. This looks so good! Alas, blight and floods have wiped out our home grown tomatoes two years in a row….but I’m an optimist. Have lots of ‘mater babies sprouting…..and dreaming of a bountiful summer harvest!

  • patsy March 14, 2011 at 2:16 pm

    1st of all… love the new blog design! So fun!
    Also, this recipe looks like a great one for the family! I haven’t seen that pasta shape in my grocery… I’ll have to ask if they can get it. The kids would enjoy having something like this!

  • City Share March 14, 2011 at 2:28 pm

    Both the bread and spagetti Os look delicious. I’m not much for making bread, but the pasta I would definitely try out.

  • christo/doggybloggy March 14, 2011 at 6:52 pm

    oh this looks good….LOL

  • rebecca March 14, 2011 at 7:12 pm

    wow these are so much fun

  • Victoria @ Mission: Food March 14, 2011 at 9:37 pm

    What a great grown-up version of Spaghetti-O’s! Would you believe I’ve never actually had a Spaghetti-O in my life? At least not that I can remember… maybe I’ve repressed the memory, haha.

  • TONYK March 14, 2011 at 10:15 pm

    I REALLY WANT TO TRY BOTH RECIPES — HOWEVER IN SMALL TOWN TEXAS I WILL NOT FIND THE PASTA SHAPE BUT WILL SUBSTITUTE — THE CIABATTA LOOKS INTERESTING AND I WAS WONDERING IF YOU PUT ANYTHING ON THE CRUST TO MAKE IT SO WHITE — IT ALMOST DOES NOT LOOK DONE BUT I KNOW IT IS SO HOW DID YOU GET THAT EFFECT — JUST FLOUR???

    THANKS AS I REALLY ENJOY YOU BLOG,

    TONYK

    • Michelle March 15, 2011 at 4:03 am

      I answered Tony via email but will post my reply below in case anyone else has the same question.

      With many breads you brush the bread with an egg wash, beat 1 whole egg and a few drops of water, before baking it. The wash glazes the bread and makes it shiny and enhances the color.

      But with Ciabatta no egg wash is necessary for a traditional ciabatta. There is a little flour on the crust due to forming the loaves on a floured surface so yes the crust is “whiter” then most breads.

      Michelle

  • Jersey Girl Cooks March 15, 2011 at 6:29 am

    Love this idea! My husband used to love spaghetti o’s (yuck) when he was younger so now I will make these. Awesome new blog design!

  • Renee (Kudos Kitchen0 March 15, 2011 at 9:59 am

    I almost hate to admit it but I’ve always loved the canned spaghettio’s as a kid (and yes, adult too *blush*). However, I do believe that your version is now my new favorite kind of spaghettio’s and I won’t have to hang my head in shame. Thanks for the recipe for the ciabatta bread tool Looks like a most wonderful meal!!! Love the new blog design Michelle. So fun!

  • Melanie March 15, 2011 at 12:30 pm

    Love the new look!! Bright and cheery. Boy, does this dish look good!!! I’m headin’ to Cinci to Jungle Jims this weekend so maybe I’ll find that pasta shape there. I don’t recall ever seeing it though. It looks fun to try to eat :)

  • judy March 15, 2011 at 6:24 pm

    Really beautiful. Love the photography!

  • Lana @ Never Enough Thyme March 15, 2011 at 7:47 pm

    Both my grandchildren absolutely love Spaghetti-O’s. And I think they would love your recipe, too. Just cut back a tiny bit on the heat and they’d be all over this!

  • Kim March 16, 2011 at 5:57 am

    These Anellini are fantastic Michelle. I went straight to Amazon so that I could order some. I love this!

  • Delishhh March 22, 2011 at 12:03 am

    OH my! These are fantastic. So much fun!

  • deeba March 23, 2011 at 11:52 am

    The blogs looking fab Michelle, and the bread is great too. Strange that I made a buttermilk bread 2 days ago as well, but now I’m set to try your biga recipe!

  • jenny May 3, 2011 at 11:48 pm

    made this recipe tonight, it was wonderful. the only question i have is…what’s up with the ricotta? it’s in the ingredients list but nothing about it in the instructions. i ended up just mixing it in the sauce at the end and it came out good but was slightly confused by it’s absence in the recipe

    • Michelle May 4, 2011 at 2:12 am

      I answered Jenny via email but I will post my response here too:

      I’m sorry Jenny. You made it right, the ricotta should be added at the end and blended it. I’ve updated the recipe now.

      I am still on pain pills from my spine surgery and I just forgot to add the ricotta to the directions.

      Thanks for letting me know and I’m glad you liked it.

      Michelle

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: