Spaghetti with meatballs and fettuccine Alfredo are popular Italian food recipes. Chef Rachael Ray's spaghetti and Ree Drummond's fettuccine are classic Italian meals that can be quickly prepared.
To make spaghetti with meatballs, boil the spaghetti until it is al dente. Mix 1 1/4 pound ground sirloin, 2 teaspoons of Worcestershire sauce, 1 beaten egg, 1/2 cup of Italian bread crumbs and 1/4 cup of grated Parmesan cheese. Season with 2 chopped cloves of garlic and salt and pepper to taste.
Roll the meat into 1 1/2-inch balls. Place the meatballs on a cookie sheet that is lightly greased with extra-virgin olive oil. Bake them at 475 degrees Fahrenheit for about 10 to 12 minutes or until they are no longer pink in the middle.
To make the sauce, put 2 tablespoons of olive oil in a medium pot over moderate heat. Add 4 cloves of crushed garlic, 1/2 teaspoon of red pepper flakes and 1 small finely chopped onion. Saute until the onions are soft. Stir in 1 cup of beef stock, a 28-ounce can of crushed tomatoes, some chopped parsley and about 10 torn basil leaves. Simmer for 10 minutes and serve.
To make fettucine Alfredo, cook 1 pound of fettucine. In a saucepan over low heat, melt a stick of butter with 1 cup of heavy cream and 1 cup of fresh grated Parmesan. Season the sauce with salt and pepper, and toss it with the drained pasta. Top it with another cup of Parmesan, and serve.