Creole Spaghetti

By carvalhohm2

Next time your family ask for pasta, cook up some vibrant, Spanish-style sauce for spaghetti. This zesty meat spaghetti sauce gets a boost of Spanish flavors.

Ingredients

• 1 tablespoon. GOYA® Extra Virgin Olive Oil
• 1 1/4 pound ground beef (85% lean)
• 1/4 pound country ham, cut into 1/4” pieces (about 3/4 cup)
• 2 cans GOYA® Tomato Sauce, 8 ounces
• 1/2 cup GOYA® Sofrito
• 2 tablespoon GOYA® Minced Garlic
• 1 tablespoon sugar
• 1 teaspoon GOYA® Ground Cumin
• 1/2 teaspoon GOYA® Oregano
• 1 packet GOYA® Sazon with Coriander & Annatto
• 1/4 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
• 1/2 cup finely chopped fresh cilantro, divided
• 1/2 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 pound spaghetti
• Parmesan cheese, to taste

Details

Servings 8
Adapted from goya.com

Preparation

Step 1

Heat olive oil in 12” skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro.

Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.