Buttery spaghetti, sweet chunky red sauce, and an edge-to-edge blanket of broiled mozzarella.
SERVES4–6
PREP15 min
COOK25 min
BROILAbout 5 min
HOMETOWN FAVORITE
A taste of Buffalo, made at home.
Inspired by Chef’s Restaurant in Buffalo, New York, this is one of those hometown dishes that does not need reinvention: spaghetti tossed with butter and sweet red sauce, completely covered in mozzarella, then broiled until bubbling and browned.
Brandon’s version uses a sweet, Cabernet-kissed sauce built from homegrown Amish Paste tomatoes.
Method
Cook pasta.Boil spaghetti in salted water until just al dente. Drain well.
Butter it.Return spaghetti to the warm pot and toss with the entire stick of butter until every strand is coated.
Add sauce.Toss with 2 cups sauce. Pasta should be moist but not swimming.
Plate.Transfer to an oven-safe platter or individual oven-safe plates.
Cover.Arrange mozzarella edge-to-edge across the entire surface.
Broil.Broil on high about 5 minutes, watching closely, until melted, bubbling, and golden in spots.
Serve.Garnish with parsley and serve with extra sauce and meatballs if desired.
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