Skillet Spaghetti for Two
From Cook's Country
Baked spaghetti seems like an easy dish, but boiling pasta, cooking the meat, making a meat sauce, transferring everything to a casserole dish, and baking requires too many pots and too much time for a weeknight meal for two. We wanted to make the meat sauce, cook the pasta right in it, and broil the topping to a golden brown—all in one pan. For our Skillet Spaghetti for Two recipe, we employed the test kitchen's technique of cooking the pasta in the skillet along with the sauce. Breaking the spaghetti into 2-inch pieces helped the pasta cook more evenly, and allows more to fit in the skillet. We added a few cups of water to the mixture to help the pasta cook more evenly and to keep the sauce from drying out. The meat sauce became diluted when we added water for the pasta, but we fixed that by swapping out some of the beef for Italian sausage to give the sauce more depth and complexity. The test kitchen prefers ground sirloin or ground chuck over other types of ground beef.
Since crushed tomatoes are not sold in 14.5-ounce cans, you will need roughly half of a 28-ounce can. Alternatively, you substitute one 14.5-ounce can of diced tomatoes that have been pulsed in the food processor until coarsely ground.
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