Iron Skillet Spaghetti

Skillet Spaghetti 3

It is a hilarious time on the dining table when the little children are eating spaghetti. Funny & messy too, but once in a while I let my kids have that messy time while they eat, for they do enjoy the spaghetti while they are having fun.  Those long unmanageable strings hanging down from the fork & then from their mouth and the intentionally “ZOOOOP”, when they all disappear inside at one shot behind that gleeful smile. For some reason when it is spaghetti, they always want to feed themselves. The twinkling mischievious looks, the sauce studded mouth & a full tummy.. well it is worth it.

Now to the Skillet pasta… or “Skilletini” as they call it in Johnny Carinos. If you have ever visited this restaurant, you would know what I am talking about. When you order the Skilletini, it comes hissing, sizzling & steaming in an iron skillet- sounds more like a Fajita than an order of Pasta. And it is delicious, with the vegetables ( you can order your choice of meat or shrimp) , & pasta sizzling hot in the spicy Marinara Sauce. No I am not doing a review here… we all just love the look, feel & taste of this dish. Here – sending this to JUST FOR U hosted by Alka of Sindhi Rasoi… this is for my Family.

Having an iron skillet at home, which i have been using for the past 12 years, I recreate the Skilletini quite often at home. Everyone loves it, & it is quick – a 30 minute meal. I usually add some protein to it… but did not while I made it today.. It is a pretty free style recipe, add whatever you want kind of thing. So please cook your own kind.


  1. Uncooked Spaghetti for about 4 people
  2. 4 cloves of Garlic peeled & minced
  3. 1 medium Onions Chopped into Thick Chunks
  4. 4 Stalks of Celery- leaves & all chopped into small pieces
  5. 3 Tablespoons Olive Oil
  6. 2 Tablespoons Red Chilli Flakes (Adjust amount to your taste)
  7. Cracked Black Pepper
  8. 1/2 Teaspoon Sugar
  9. 1 Bell Pepper/Capsicum Cut into Strips (Use any kind you want)
  10. 1.5 Cups Broccoli florets
  11. 1 Medium sized Tomatoes Chopped
  12. 2 Cups Tomato Puree
  13. Fresh or Dried Parsely & Oregano (or any other herbs you want)
  14. Salt
  15. Fresh Grind of Black Pepper
  16. & A Cast Iron Skillet (GO ahead & use any other thick bottomed pan if you do not have the Iron Skillet)

Note: Add any of your favorite Veggies. Makes sense to add beans or Tofu (or any meat if you want ) to make it a complete Family meal.


Cook Spaghetti al dente according to instruction. Drain but SAVE the water!

Heat the oil in the skillet. Add the Red Pepper Flakes & the cracked Black Pepper.

(If you are using any kind of meat/poultry add them now, & cook until they are done)

When the peppers sizzle add the minced garlic. Stir them for a minute, making sure they do not get dark. Add the Celery, Onions & the Peppers. Stir Fry till the Onions are translucent.

Now add the chopped tomatoes, Tomato puree & the sugar & salt. Add 1/2 cup of the drained water. Combine well with the existing things in the skillet. Cover & simmer at low heat for about 10 minutes. Uncover & add the Broccoli & any other veggies if you are using them. Cover & simmer for another 5-7 minutes.

Uncover add the boiled Spaghetti to the sauce & increase the heat to high. Add the herbs. Combine the sauce with the pasta & cook while tossing them till the sauce almost dries up in the pan & you start to hear the hiss & the sizzle. Garnish with freshly ground black pepper & fresh herbs if you want.

Serve Immediately !

As usual we had a great Table Time:-) The Flavors merge in better with the spaghetti being actually cooked with the sauce rather than adding it on the pasta separateley. Some of you might like it with a sprinkle of cheese on the top. Again make it your way….This is being sent to FIC Orange Started by Sunshinemom of Tongue Ticklers & hosted this time by Aparna of My Diverse Kitchen & to Vaishalii’s Vegan-Italian Event.

Related Posts:

Penne Pasta in Red Pepper Pesto with Sweet Onions & Mushrooms
Minestrone Soup

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