Hello, Internet! Being as this is my first post, introductions seem to be in order. My name is Ashley Smith, and I like to cook food. My boyfriend, Asher (yes, yes, Asher and Ashley; have your fun), is my partner in crime and joins me in many of these little experiments of mine, as in this one. I’ll try anything that seems interesting to me, or whatever I’m in the mood for. Many of these will be adapted from other recipes, which I will always link. Now, you may want to brace yourself, this one is a bit terrifying.
Ah, yes, the Spaghetti Bread: the most horrifying thing I may have ever created, but the best idea I may have ever attempted. I tried to follow the Rhodes recipe almost exactly (apart from the sauce, which I will also post). There are certainly things I would change about the methods, though.
Here’s what we did:
Make about 1/2 to 2/3 a box of regular spaghetti or angel hair pasta by following the box’s directions.
For the sauce:
- 1 Tbsp of extra virgin olive oil
- 1/2 cup onion, chopped
- 1 Tbsp crushed red pepper (optional – if you really like spice though, I recommend it)
- 1 clove of garlic, minced
- 1 tsp of chicken broth or vegetable broth granules
- 1/2 cup vodka
- 1/2 tsp salt, or more to taste
- 1 can fire-roasted tomatoes
- 3 Tbsp basil
In a medium-sized skillet, heat olive oil and onions over medium heat. Sauté until onions are tender. Add the red pepper, broth granules, and garlic and mix. Add the vodka CAREFULLY (fire is bad, but entirely possible when cooking with alcohol). Once the vodka is boiling, reduce the heat and stir until about 1/2 the liquid is cooked out. Add the salt and tomatoes, then let simmer for 10 to 15 minutes. Once that’s done, puree the mixture (or don’t; that works, too).
For the bread creation:
- 1 loaf of frozen bread dough
- 1 block of fresh mozzarella cheese
- 1/4 cup of parmesan cheese
- parsley, use as needed
Thaw the bread (2-3 hours) and let it rise for a few hours after that. Heat the oven to 350 degrees.
Roll the dough flat, making sure the middle of the dough is thicker that the outside (our mistake #1; the bottom ripped a bit). Place the cooked spaghetti over the thick part of the dough. If you didn’t puree the sauce, pour the mixture on top of the spaghetti; if you did puree the sauce, it’s up to you whether to put it directly in the bread or to use it as a sort of dip. Then, cut the block of mozzarella into cubes and put that over the spaghetti, as well.
Fold the top of the bread to-be over the spaghetti and cheese and seal it (some people choose to braid the bread; Asher and I made ours too thin, so we tried to close it as best we could, ergo the thing in my oven). Sprinkle the shaved parmesan over the top, and then the parsley, if desired. Put the whole thing on a cookie sheet and bake for 30 to 35 minutes, or until the bread begins to brown at the top.