5 Delicious Ways to Eat Spaghetti That Aren’t Spag Bol!

Don’t let the title confuse you – I love spaghetti bolognese! In fact, I like to eat a bowl at least once a week. But, the same-old, same-old can get a little, well… samey. In this article I share with you five recipe ideas that make use of spaghetti but in different and interesting ways.

In the first recipe, you’ll find my version of Cincinnati chilli. This dish serves not only as a different take on spag bol but a different take on a traditional – or traditional British – chilli con carne. Typically, Cincinnati chilli is served with spaghetti; however, you can also serve it how you would your go-to chill con carne. Try it with pasta first, in place of your regular spag bol and then try pouring over fluffy rice or oven-fresh baked potatoes.

Next up, one of my absolute favourites. When it comes to pairing fish with spaghetti, I probably eat more of the curry mustard sardines than the creamy prawn (the 4th recipe on here) in a ratio of at least 3:1. Creamy prawn spaghetti is delicious, but I love my sardines – especially in a curry mustard sauce!

My take on dan dan noodles is featured as the third recipe in this article. I’m a big fan of dan dan noodles but there’s something about the softness of spaghetti pasta that goes so well with this dish. You can, of course, substitute the spaghetti for Asian noodles of your choice but, in my humble opinion, you’ll be missing out!

You already know what my fourth recipe is – creamy prawn spaghetti. Despite favouring the sardines, I do love this recipe. It is so easy and so satisfying. If I have guests and spaghetti is on the menu, then this will be my recipe of choice. As long as they love seafood (and why invite them over if they don’t!) they’ll love this dish.

The final dish is a spaghetti version of my beloved (by me and my family, at least!) corned beef fusilli recipe. It is basically a regular spag bol but with a rich and satisfying corned beef ragu. This dish is perfect for when you can’t (or can’t be bothered to) go out to the shops and want a quick and easy meal made from ingredients you have in the store cupboard.

Without further ado…

5 Spaghetti Recipes

Cincinnati Chilli (Serves 4)


  • 2 tablespoons vegetable oil (I prefer rapeseed oil)
  • 1 large onion, finely chopped (plus more for topping)
  • 500ml beef stock
  • 140g can tomato puree
  • 1 square unsweetened chocolate, grated, or 2 tablespoons cocoa powder
  • 2 garlic cloves, minced
  • 1 tablespoons chilli powder
  • 2 tsp dried oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper
  • 500 g minced beef 


  • Cooked spaghetti
  • Cheddar cheese, grated
  • Warmed kidney beans
  • Finely diced onion
  • Broken Ritz crackers


  1. In a medium-sized flameproof casserole dish, fry the onions in oil until soft. Add the garlic and fry for a further minute.
  2. In a bowl, mix the stock, tomato puree and grated chocolate or cocoa powder and whisk until combined. Pour the mixture into the pot, bring to the boil and simmer for 3 minutes, stirring continually.
  3. Add the chilli powder, oregano, cinnamon, allspice, cumin, allspice, cloves, vinegar, sugar, Worcestershire sauce, black pepper and salt.
  4. Crumble the raw minced beef into the pot with your fingers, and then use a potato masher or fork to break up the meat into small pieces.
  5. Bring to the boil and then simmer, uncovered, for 1 1/2 hours, stirring occasionally, until reduced.
  6. Serve over cooked spaghetti sprinkled with finely chopped onions, grated cheddar cheese and crackers.


This chilli dish can be topped off with various accompaniments. Here are the different “ways” you can serve the chilli:

2 ways: spaghetti, chilli.

3 ways: spaghetti, chilli, cheese.

4 ways: spaghetti, chilli, onions, cheese.

5 ways: spaghetti, chilli, kidney beans, onions, cheese.

6 ways: spaghetti, chilli, kidney beans, onions, cheese, crackers.

Quick Sardine, Curry and Mustard Spaghetti (Serves 2)


  • 200g spaghetti
  • 1 medium onion, finely diced
  • 1 tablespoon vegetable oil, such as rapeseed or sunflower
  • 2 teaspoons curry powder
  • 2 teaspoons Dijon mustard
  • 1 can sardines in oil, bones removed
  • Salt and ground black pepper


  • Green salad


  1. Cook the spaghetti.
  2. Fry the onion in oil until soft. 
  3. Add curry powder and fry for 30 seconds. 
  4. Turn down the heat and mix in the mustard, cooking for 30 more seconds. 
  5. Add the sardines and the oil from the can, stirring gently until the fish is heated through. 
  6. Drain the pasta, setting aside some of the cooking liquid.
  7. Pour the pasta into the frying pan and mix carefully, adding a few teaspoons of the cooking liquid if dry.
  8. Season to taste.
  9. Serve with a green salad.

Dan Dan Spaghetti (Serves 2)


  • 1 tablespoon vegetable oil
  • 250g minced pork
  • 1 garlic clove, finely chopped
  • 2.5cm piece ginger, peeled and finely chopped
  • ½ teaspoon Sichuan peppercorns, lightly crushed
  • 200g spaghetti
  • 1 pak choi (about 100g), trimmed and separated
  • 1 teaspoon sesame oil
  • 1 tablespoon chilli bean sauce 
  • 1 tablespoon unsweetened crunchy peanut butter 
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (Chinese rice wine) or apple cider vinegar
  • 2 spring onions, thinly sliced, to garnish
  • 2 tablespoons coriander, roughly chopped, to garnish


  1. Fry the minced pork in half of the hot vegetable oil, breaking it up with the spoon whilst cooking.
  2. Continue to cook over a high heat for 10 minutes until the liquid has evaporated and the pork is becoming crisp.
  3. Add the rest of the vegetable oil and, once hot, stir in the garlic, ginger and peppercorns and fry for 30 seconds.
  4. Mix half of the soy sauce into the cooked meat.
  5. Cook the spaghetti, adding the pak choi in the last 2 minutes. Drain the pasta and vegetables, putting the cooking liquid to one side. Toss the spaghetti in the sesame oil to stop it from sticking.
  6. Combine the chilli bean sauce, peanut butter, the Shaoxing wine and the remaining soy sauce together in a small pan.
  7. Add 120ml of the reserved cooking liquid, bring to the boil and then simmer for 5 minutes.
  8. Divide the food into bowls: spaghetti, pak choi, sauce and mince.
  9. Serve with a garnish of spring onions and coriander.

Creamy Prawn Spaghetti (Serves 4)


  • 300g spaghetti
  • 400g raw peeled king prawns
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 4 tablespoons lemon juice
  • 300ml double cream
  • Reserved cooking water
  • Sea salt and ground black pepper
  • 3 tablespoons parsley, finely chopped


  1. Cook the spaghetti until al dente. Drain, reserving the cooking water for later.
  2. Pat the prawns dry with a paper towel.
  3. Heat the oil and butter in a pan and then fry the prawns over a medium-high heat for 1-2 minutes on each side.
  4. Remove the prawns from the pan and set to one side.
  5. Add the garlic to the pan and cook for 1 minute.
  6. Add the lemon juice to the pan, scraping the bottom of the pan to dislodge the fond (flavourful brown bits of food).
  7. Add the cream to the pan and cook for 2 minutes, stirring continuously.
  8. Add the pasta and prawns to the sauce, tossing until completely coated. If the sauce is too thick, add a little of the reserved pasta water.
  9. Season to taste.
  10. Garnish with parsley and serve.

Spaghetti with Corned Beef Ragu

This recipe was originally created to be made with fusilli pasta. However, spaghetti makes a perfect replacement for fusilli to accompany this tasty corned beef ragu sauce.