Best 4 Spaghetti Caruso Recipes

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Spaghetti Caruso is a pasta dish that is made with thin spaghetti noodles tossed in a creamy sauce and topped with Parmesan cheese. The dish is often served with a side of bread or salad. The origins of Spaghetti Caruso are unknown, but it is believed to have originated in Italy. The dish is named after the Italian opera singer Enrico Caruso, who was known for his love of pasta. Spaghetti Caruso is a popular dish in Italian restaurants and is also a favorite among home cooks. It is a quick and easy meal to prepare and can be made with a variety of ingredients.

Here are our top 4 tried and tested recipes!

SPAGHETTI CARUSO



Spaghetti Caruso image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 cups canned imported tomatoes with tomato paste or 2 3/4 cups canned imported tomatoes and 1/4 cup tomato paste
1/4 cup olive oil
1/2 pound mushrooms cut into 1/4-inch-thick slices, about 4 cups
1 teaspoon finely minced garlic
1/2 teaspoon chopped fresh rosemary or half the amount dried
1/2 teaspoon dried oregano
Salt to taste if desired
Freshly ground pepper to taste
1 1/4 pounds fresh chicken livers
1/2 cup flour
1/3 cup corn, peanut or vegetable oil
4 tablespoons butter
3/4 pound spaghetti, spaghettini or capellini
1/2 cup freshly grated Parmesan cheese or more to taste

Steps:

  • Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
  • Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
  • Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
  • Bring a large amount of water to a boil to cook the spaghetti.
  • Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
  • Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
  • Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
  • As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
  • Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 37 grams, Carbohydrate 118 grams, Fat 57 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1870 milligrams, Sugar 28 grams, TransFat 1 gram

SPAGHETTI CARUSO FOR 2



Spaghetti Caruso for 2 image

I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant.

Provided by larry 2

Categories     Chicken Livers

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil, divided
1/3 cup garlic, peeled and cut in half
2 cups onions, chopped
1/2 cup fresh parsley
1 cup dry red wine
1/2 cup flour, seasoned with
salt & freshly ground black pepper
1 lb chicken liver, trimmed and cut in quarters
1/4 lb chicken liver, trimmed and cut in half
3/4 lb mushroom, diced
1 (8 ounce) can tomato paste
1 (28 ounce) can plum tomatoes
1/4 teaspoon dried thyme
1 tablespoon dried basil
1 bay leaf
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
2/3 lb uncooked spaghetti
1/2 cup grated parmesan cheese, divided

Steps:

  • Flour the chicken livers, shaking off any excess and reserve on a plate.
  • In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
  • Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
  • Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
  • Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
  • Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
  • Serve immediately.
  • From Mary Lombardi, Gurnee +larry#1 + Popsie:.

Nutrition Facts : Calories 1717.1, Fat 46.1, SaturatedFat 12.5, Cholesterol 1000.1, Sodium 1840.2, Carbohydrate 211.8, Fiber 21.2, Sugar 41.1, Protein 98.4

SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )



Spaghetti Alla Caruso ( Tenor Spaghetti ) image

This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken liver, separated into individual lobes and all visible fat removed
1 cup all-purpose flour, for dredging
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 garlic cloves, minced
1 small onion, diced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 cup dry red wine
1 (28 ounce) can peeled san marzano tomatoes
1/4 cup fresh flat-leaf Italian parsley, chopped
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 (1 lb) box spaghetti, cooked al dente according to package directions
freshly grated parmigiano-reggiano cheese

Steps:

  • Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
  • In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
  • Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
  • Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
  • Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 896.4, Fat 20.6, SaturatedFat 6.8, Cholesterol 406.5, Sodium 728.1, Carbohydrate 125.5, Fiber 8.2, Sugar 10.3, Protein 41

SPAGHETTI CARUSO STYLE



Spaghetti Caruso Style image

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup finely chopped shallot or onions
8 ounces chicken livers, trimmed and cut into bite-size pieces
1 teaspoon finely chopped rosemary
salt and freshly ground black pepper
2 cups peeled, seeded and chopped fresh tomatoes, or canned imported Italian peeled tomatoes, drained and chopped
1 pound spaghetti or linguine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1 Pour the oil into a skillet large enough to hold all of the pasta. Add the shallots. Cook over medium heat until tender, about 3 minutes. Add the livers, rosemary, and salt and pepper to taste. Cook 2 minutes or until the livers are no longer pink. 2 Stir in the tomatoes and bring to a simmer. Cook 20 minutes or until slightly thickened. 3 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 4 Add the spaghetti to the sauce and toss together 1 minute over high heat. Add a little cooking water if the sauce seems too thick. Add the butter and cheese and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right pasta: Spaghetti is the traditional choice for this dish, but you can also use linguine, fettuccine, or any other long pasta.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is slightly firm to the bite.
  • Use a good quality olive oil: This will help to give the dish a rich flavor.
  • Don't overcrowd the pan: When cooking the shrimp, make sure that you don't overcrowd the pan. This will prevent them from cooking evenly.
  • Season the shrimp well: Before cooking the shrimp, season them with salt, pepper, and garlic powder. This will help to give them flavor.
  • Add the tomatoes at the end: This will help to prevent them from becoming too mushy.
  • Serve immediately: Spaghetti Caruso is best served immediately after it is made.

Conclusion:

Spaghetti Caruso is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its combination of shrimp, tomatoes, and garlic, it is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give Spaghetti Caruso a try.

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