Twisted Spaghetti-Doin’ It a Lil Bit Differently

Well y’all I’m going to be honest right here-I didn’t get everything done this weekend that I intended to {SHOCKER RIGHT?}. I actually slept in and just plain ole didn’t get around to a couple things. That’s something I haven’t done in, like, years. Cue dogs running around, cue house renovations to do, cue house sale deadline…..Suffice to say we haven’t been ABLE to relax in so long that I fell off the “busy busy busy” wagon this weekend. The short point of that diatribe is to tell ya I’m posting a recipe today because we actually did NOT renovate anything in the camper this weekend. I swear we’re going to get around to it eventually. If you want to know if you should even bother checking back, have a look at our design plan to feel inspired to come back around.

The plus side is tomorrow I have a super fun organizing post planned, inspired by my friend Jen at IHeartOrganizing. Its the best blog ever. (And BTW her 2014/2015 planner just came out!) She’s totally inspired me to organize and label everything in my house. I even got a Silhouette Cameo for my birthday this week, all inspired by her and her wonderful blog! {THANK YOU JEN! AND HUSBAND FOR BUYING IT!}

Today though let’s get back to food.  Everyone has their own favorite spaghetti recipe, I’m going to post mine here. But what I totally LOVE about this spaghetti is the reason we call it TWISTED Spaghetti-the noodles. Y’all these noodles are heavenly! But here’s what this recipe will end up looking like if you do try it, lets get you inspired first.

GraphicWe have a wonderful local farmers market that I adore. The primary reason we go there is for pasta. Jason and I don’t eat a ton of pasta, it just doesn’t agree with us since carbs our both of our nemesis.  So when we DO have it we want it to be really worth it. Pappardelles Pasta right from here in Denver makes the best I’ve ever tasted. You can purchase it online or at over 200 farmers markets nationwide. We used the Lemon Chive for this concoction and that’s why its Twisted Spaghetti. The flavoring in the noodles is really what gives your spaghetti that extra kick. You guys there are like HUNDREDS of flavors to try! Jalapeno Lemon, Calypso Blend, Habanero. We used the Jalapeno Lemon later in the week for something else and it was pretty heavenly.

The company’s story is super fun too. Pappardelles was founded twenty years ago this year. The two main guys even traveled to Italy to find the best ingredients and machines. They wanted their pasta to be super authentic. So then oddly enough when the Pope one day visited Denver for a conference, he came in to get their pasta-he wanted pasta just like he could get at home! So y’all if El Papa eats this pasta, you know its good.


Here’s what you’ll need for my personal spaghetti recipe:

  • Amazing noodles
  • salt and pepper to taste
  • Parmesan Cheese
  • Montreal Steak Seasoning
  • Parsley flakes or real parsley if you live in a place where anything green actually grows! >(
  • Italian Seasoning
  • Your favorite sauce (or make your own, I haven’t figured out one I love yet so Ragu is still my go to!)
  • Crushed Red Pepper
  • Hamburger
  • Olive Oil
  • Fresh Basil

Alrighty y’all all I do is start by browning the burger in a pan with a little bit of olive oil.


That’s pretty basic. I then throw a dash each of the montreal steak seasoning, italian seasoning, parsley flakes and crushed red pepper. Fold this into your hamburger and continue browning. Once the burger is just about done you’ll add your sauce and about half a handful of the fresh basil.



And then get your wine ready :0)



And then go ahead and throw in a little parmesan for good measure.


At this point I also did a little taste test. We wanted our spaghetti to have a little kick to it to go with the noodles, so I added more red pepper flake to this. We did cayenne once upon a time, but then the whole thing just tasted like chili to me haha.

Once I did that I set the sauce on low and covered it, stirring one last time. On to the noodles y’all. I mean aren’t they just gorgeous?!




I let them boil in the pot and then you’re seriously almost done!


Grabbed up the rest of my basil to put in a small bowl on the table. I love fresh basil as a garnish! This year we purchased a greek basil plant and although it smells great, its not very pungent in taste. Next year I’m going to go back to regular ole big leaf basil.


Now you’re done! Serve up that pasta and sauce and you have a lovely dinner ahead. Enjoy!






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s