January 4 is known for being the National Spaghetti Day. Nobody knows who proclaimed this day with such denomination, but we love the fact that we have followed the celebration and we can’t deny we love it.

Many people think of Italy and Italian Cuisine as the birthplace of spaghetti. In reality, pasta dates back to ancient times. Ancient cultures were cooking pasta noodles well before they were introduced to Italy and other parts of Europe.

There are different spaghetti recipes especially based on the sauces you use to make this tasty dish. You can pick from spaghetti a la Carbonara or the healthy garlic and Olive oil or simply tomato sauce, meat sauce, Bolognese and Alfredo sauce.

This time, we do not want you to do the same thing you are used to, so instead let us introduce your palate to these 5 recipes you should definitely try on National Spaghetti Day. 

Short Rib Spaghetti

Ingredients

2 tablespoons extra-virgin olive oil

2½ lbs beef short ribs

1 small onion, minced

¼ cup beef broth

1 (14-oz) can diced tomatoes, undrained

8 oz spaghetti pasta

Parmesa Cheese

Instructions

Heat the olive oil in a Dutch oven over medium-high heat. Season the ribs with salt and pepper on all sides. Working in batches, if needed, add the ribs and brown on all sides, about 8-10 minutes. Remove the ribs to a plate and discard all but 1 tablespoon of the fat.

Add the onion to the Dutch oven and sauté until soft, 2-3 minutes. Add the beef broth and simmer, scraping up all of the browned bits from the bottom of the pan. Simmer until it reduces to a glaze, a couple of minutes.

Return the ribs to the pan, along with any juices that have accumulated. Turn the heat to low and add the tomatoes. Cover the pan and allow the sauce to simmer, turning the ribs often during cooking. Cook until the meat is falling off the bone, about 2 hours.

When the meat is tender, remove from the pan to a cutting board. When they are cool enough to handle, remove the meat from the bones and shred. Discard the fat and the bones. Add the meat back to the sauce and simmer until heated through. Salt and pepper to taste.

Bring a large pot of water to a boil. Add the pasta and cook until al dente, and then drain. Add the drained pasta to the Dutch oven and toss to coat in the sauce. Serve with the grated cheese.

Cold Sesame Noodles

Ingredients

3/4pound spaghetti

1/4cup canola oil

1teaspoon crushed red pepper

4scallions, chopped, plus more sliced for serving

1/4cup tahini

3tablespoons rice vinegar

3tablespoons low-sodium soy sauce

kosher salt

toasted sesame seeds, for serving

Instructions

Cook the spaghetti according to the package directions. Drain the pasta, rinse under cold water, and return it to the pot.

Heat the oil and red pepper in a large skillet over medium heat until the pepper is sizzling, 2 to 3 minutes.

Remove from heat and stir in the chopped scallions, tahini, vinegar, soy sauce, 3 tablespoons water, and ½ teaspoon salt.

Add the tahini sauce to the pasta and toss to coat.

Serve topped with the sesame seeds and sliced scallions.

Cauliflower Spaghetti

Ingredients

¾pound spaghetti

1head cauliflower, cut into florets (8 cups)

¼cup olive oil

128-ounce can diced tomatoes

2 cloves garlic, chopped

6 anchovies

kosher salt and black pepper

1cup ricotta

¼ cup toasted pine nuts

Instructions

Heat oven to 425° F. Cook the spaghetti according to the package directions; drain and return it to the pot.

Meanwhile, toss the cauliflower and 2 tablespoons of the oil on a rimmed baking sheet. Roast until tender, 25 to 35 minutes.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tomatoes (and their juices), garlic, anchovies, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until thickened, 20 to 25 minutes.

Add the sauce and cauliflower to the pasta and toss to coat.

Serve topped with the ricotta and pine nuts.

Creamy Brussels Sprouts Spaghetti

Ingredients

Pound spaghetti

4 tablespoons (1⁄2 stick) unsalted butter

¾ pound Brussels sprouts, trimmed and sliced

2 cloves garlic, sliced

¼ cup heavy cream

Salt and black pepper

3 ounces ricotta salata, thinly sliced

Instructions

Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.

Add the garlic and cook until fragrant, 1 minute.

Add the Brussels sprouts, cream, the remaining 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve topped with the ricotta salata.

Mushroom and Radicchio Spaghetti

Ingredients

3/4pound spaghetti

3teaspoons olive oil

8ounces button mushrooms, halved

kosher salt and black pepper

1head radicchio, torn

4ounces fontina, grated (about 1 cup)

2tablespoons Dijon mustard

chopped fresh chives, for serving

Instructions

Cook the spaghetti according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until browned, 5 to 7 minutes.

Add the mushrooms, radicchio, fontina, mustard, and ¼ teaspoon each salt and pepper to the pasta and toss to combine.

Serve topped with the chives.

Hope you took notes, prepare any of these recipes and let us know the results!