Kosher Savory Spaghetti Dinner Recipe

About this recipe

A hearty and flavorful one-pot spaghetti dish made with kosher-friendly ingredients, perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 250 g Organically Grown Green Capsicum
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 g Del Monte Spaghetti Pasta
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Whole Farm Brown Sugar
• 250 g Mirchi Powder (Bedagi)
• 75 Nos Oregano Sachet
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 2 ltr Figaro Extra Light Olive Oil
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)
• 100 g Habanero Hot Sauce

Instructions

1. 1. Heat a large skillet or pot over medium heat. Add 1 tablespoon of olive oil and sauté 1 diced onion, 2 diced stalks of celery, and 1 diced green bell pepper until softened, about 5 minutes.
2. 2. Skip the addition of beef. Instead, continue cooking the sautéed vegetables for an additional 3-4 minutes to deepen their flavor.
3. 3. Stir in 1 teaspoon of chili powder, 2 teaspoons of oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to coat the vegetables with the spices.
4. 4. Add 1 diced tomato, 1 tablespoon of brown sugar, 1 teaspoon of soy sauce, and 6 dashes of hot sauce to the skillet. Stir to combine.
5. 5. Pour in 2 cups of water and 1 cup of tomato sauce. Bring the mixture to a simmer over medium heat.
6. 6. Break 200 g of uncooked spaghetti into halves or thirds and add them to the skillet. Stir to ensure the spaghetti is submerged in the liquid.
7. 7. Reduce the heat to medium-low, cover, and cook for 45 minutes, stirring occasionally to prevent sticking, until the spaghetti is tender and the sauce has thickened.
8. 8. Serve hot, garnished with fresh parsley or grated kosher cheese if desired.