Homemade Spaghetti Parm JUST LIKE Buffalo, New York
December 20, 2022
High in butter and butter, means high in fat, which means high in delicious.
1,440 Calories Per 1/2 a Plate
DIY Giant CHEEZ-IT
Make this recipe to recreate the flavor of Buffalo, New Yorks' iconic Spaghetti Parm.
Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1
THINGS YOU'LL NEED:
- Ovensafe Ceramic Plates: https://amzn.to/3YkAibZ
- Spider Strainer: https://amzn.to/3Yl1nM5
- Large Pot: https://amzn.to/3HFb0zg
INGREDIENTS:
- Spaghetti
- Parmesan
- Thick Deli Sliced Mozzarella Cheese
- Fancy Butter
- Tomato Basil Pasta Sauce Jarred or Recipe below
To pair with the dish
- French Bread, sliced
- Red wine
Tomato Basil Sauce
- virgin olive oil
- 1 small onion, chopped
- 6 capers, chopped
- 14 oz tomatoes, diced
- 8 oz tomato paste
- 8 oz tomato sauce
- 1 tsp salt , to taste
- ¼ tsp red pepper flakes
- ¼ green pepper, chopped
- 1 small mushrooms
- ¼ tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1 small bay leaf, optional
- ¼ cup red wine
- 3 tsp garlic, minced
- 6 oz water, or more if needed
Dipping Oil
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Extra virgin olive oil
- Optional Parmesan & Balsamic Vinegar
INSTRUCTIONS:
Spaghetti Parm:
- Bring one large pot of water to a boil. Sason with salt and cook pasta until al dente, about 9 minutes.
- After the pasta is fully cooked, use a spider strainer to take the pasta out of the dish to then place in the fridgerator to cool.
- Bring the water to boil again and reboil. From there use the spider strainer to take the pasta out and put in a deep dish pan with butter. Stir to melt the butter on the pasta. Add 1 Cup of Tomato Basil sauce. Stir to combine.
- Place a portion of pasta on a oven safe dish. Sprinkle on Parmesan Cheese and the cover with Fresh Mozzarella Cheese Slices.
- Place in the oven on broil until the cheese is melted and has began to brown. Using an ovenmit or oven safe tongues carefully take the plate out of the oven and place on a second oven safe plate. This will keep you from burning your hands during eating.
- Serve with a side of Tomato basil sauce sprinkled with Parmesan Cheese, French bread with dipping oil, and glass of Chianti (or red wine).
Tomato Basil Sauce
- In a mid-size pot, place olive oil at the bottom.
- With mid-heat, fry the small chopped onion, chopped green pepper, small jar of sliced mushrooms, and chopped capers until vegetables are soft.
- Add minced garlic.
- Fry garlic mixture no more than 1 minute.
- Add tomato paste and stir for 3 to 5 minutes, incorporating all in one pot.
- Add tomato sauce, stirring, and then add can of diced tomatoes.
- Add dried basil spice, dried oregano, parsley, salt, and dried red pepper flakes.
- Stir, cooking for 3 to 5 minutes over medium heat.
- Add red wine and water to ensure consistency desired.
- Taste and adjust after 1 hour on low heat.
- Add sugar to counter acidity or bay leaf if additional spicing needed.
- Remove bay leaf and serve over any type of pasta.
Dipping Oil
- Miix all ingredients together in a small bowl.
- When ready to use, mix 1 tablespoon of mixture with about 1/2 cup of olive oil.
- Store remaining mixture in fridge for up to a week.
Serving Size: 1 Calories: 1,440 Fat: 48g Saturated Fat: 28g Trans Fat: 0g Carbohydrates: 176g Sugar: 20g Sodium: 2,560mg Fiber: 14g Protein: 68g Cholesterol: 120mg
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