Our Spaghetti Blend is an authentic Italian seasoning crafted in the right proportions specifically for spaghetti dishes, whether sprinkled on top or simmered into homemade sauce—what Italians lovingly call gravy.
As your sauce slowly simmers, this Spaghetti Blend turns it into more than just dinner—it becomes part of the experience. The rich, herb‑laden gravy makes an irresistible bread dip, just like you’ll find in kitchens across Italy. Tear up a loaf of crusty bread, set out a tray, and dip into the sauce as it cooks, savoring the flavors while you wait. It’s a simple, traditional pleasure—warm bread, simmering sauce, and the promise of a great meal still to come.
This bold, aromatic blend was originally developed in a five‑star Italian restaurant, where layered flavor and balance mattered as much as tradition.

Built on classic Italian herbs with savory onion and garlic at its core, it delivers deep, slow-cooked taste without the wait.

Designed to work seamlessly with your main home made sauce ingredients, this blend brings harmony and richness to your pasta sauces, transforming simple tomatoes into something truly crave‑worthy.

It’s also a secret weapon for everyday cooking—stir it into store‑bought pasta sauce to instantly boost depth of flavor, or use it as a finishing touch to bring All ready prepared spaghetti up to snuff when time is short but standards are high. One sprinkle is all it takes to turn ordinary pasta sauce into a mouth‑watering Italian delight that tastes like it’s been simmering all day.

INGREDIENTS: Dehydrated onion, basil, dehydrated garlic, oregano, black pepper, lemon peel, parsley, bay leaf. Serve over any pasta.

SPAGHETTI SEASONING -

Name: SPAGHETTI SEASONING -
Brand: Ham Towne Spicery
Price: 8.75 USD
Availability: InStock

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Enhance the flavor of your favorite pasta dishes with our signature Spaghetti Seasoning. Made with a blend of traditional Italian herbs and spices, this seasoning adds a burst of savory flavor to any spaghetti recipe. Simply sprinkle 1-2 tablespoons of our Spaghetti Seasoning onto your sauce as it cooks, or directly onto your pasta after it's been drained. For a richer flavor, add a bit of oil to your pasta and then toss with our seasoning for a perfectly seasoned dish. Use it as a base for a variety of Italian classics, from Bolognese to Marinara, or even sprinkle it on garlic bread for a delicious twist. With our Spaghetti Seasoning, your pasta will never be the same again.

Make a rich pasta sauce in minutes with our popular Spaghetti Seasoning -- a blend of onion, basil, garlic and other aromatic Italian seasonings. Serve over any pasta, from angel hair to rigatoni.

Combine 1 can (6 oz.) tomato paste, 1 cup water, 1/4 cup seasoning mix and 1 can (15 oz.) whole tomatoes. Bring mixture to a boil. Reduce heat & simmer uncovered 25 to 30 min. stirring occasionally. Makes 3 cups.
Or Simply Ad To Store Brand sauces to step up the flavoring.
You can also just sprinkle onto any pasta dish it will make it deliciously Italian.
How to Make a Gourmet Pasta Sauce Using Ham Towne Spicery’s Spaghetti Blend

Serves a family of five

This 5 star restaurant‑style sauce builds deep, authentic Italian flavor by layering Ham Towne Spicery’s Spaghetti Blend at two key stages—first to bloom the herbs and aromatics, then again at the finish to refresh and brighten the sauce, just as professional chefs do.

Ingredients

¼ cup extra‑virgin olive oil

1 medium yellow onion, finely diced

4 cloves garlic, minced

2 tablespoons Ham Towne Spicery’s Spaghetti Blend (for cooking)

2 tablespoons tomato paste

2 cans (28 oz each) whole peeled San Marzano tomatoes, crushed by hand

1 cup water or dry red wine

1 teaspoon kosher salt (adjust to taste)

½ teaspoon freshly ground black pepper

1 tablespoon Ham Towne Spicery’s Spaghetti Blend (to finish)

Optional finish: 2 tablespoons butter or grated Parmigiano Reggiano

Ham Towne Spicery’s Spaghetti Blend Ingredients:
Dehydrated onion, basil, dehydrated garlic, oregano, black pepper, lemon peel, parsley, bay leaf.

Cooking Method

1. Build the Flavor Base (12–15 minutes)

In a heavy‑bottomed pot or Dutch oven, heat olive oil over medium‑low heat. Add the diced onion with a small pinch of salt and cook slowly until soft and translucent, about 10–12 minutes. Do not brown—this gentle cooking creates natural sweetness.

2. Bloom the Spaghetti Blend (2–3 minutes)

Add the garlic and cook just until fragrant, about 30 seconds.
Stir in 3 tablespoons Ham Towne Spicery’s Spaghetti Blend, coating it in the warm oil and aromatics. Cook for 1–2 minutes, stirring constantly. This blooming step activates the herbs, onion, garlic, bay leaf, and citrus notes, forming the backbone of the sauce.

3. Add Tomato Paste for Depth (3–5 minutes)

Stir in the tomato paste and cook until it darkens slightly and clings to the pot. This step builds the rich, savory depth found in high‑end Italian kitchens.

4. Simmer Low and Slow (60–90 minutes)

Add the crushed tomatoes and water or wine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 1 to 1½ hours, stirring occasionally, until the sauce thickens and develops a glossy, full‑bodied texture.

5. Finish with Fresh Flavor (5 minutes)

Just before serving, sprinkle in the remaining 1 tablespoon Ham Towne Spicery’s Spaghetti Blend. Stir gently and let the sauce rest 5 minutes off the heat. This final seasoning brightens the herbs and reinforces the classic Italian profile.

Chef’s Tip

Using the Spaghetti Blend at both the beginning and the end mirrors professional technique: early seasoning builds depth, while the final sprinkle delivers fresh, aromatic lift without overpowering the sauce.

Serving Note

Serve over spaghetti or any pasta of choice. While the sauce simmers, it doubles as a rich bread dip—tear up crusty bread and enjoy straight from the pot, just like in Italian kitchens while dinner is still on the stove.
Italian Pairings & Extended Uses

Ham Towne Spicery’s Spaghetti Blend isn’t just for pasta—it’s a versatile Italian seasoning designed to carry flavor across classic dishes, from baked eggplant to hearty sandwiches and fully finished pasta plates.

Eggplant Dishes

For eggplant Parmesan, eggplant rollatini, or roasted eggplant slices, season at multiple stages for the best flavor.

Lightly salt sliced eggplant and let rest 20 minutes, then pat dry.

Brush with olive oil and sprinkle ½–1 teaspoon Spaghetti Blend per side before roasting or pan‑frying.

Finish the assembled dish with a light sprinkle over the sauce before baking to reinforce the herb profile.

This layering ensures the eggplant itself is seasoned—not just the sauce.

Meatball & Meat Sauce Use (Before Cooking)

Our Spaghetti Blend was developed in a professional kitchen and works beautifully mixed directly into meats.

For Meatballs (serves 5):

1½ pounds ground beef, pork, or a blend

¾ cup breadcrumbs

2 eggs

¼ cup grated Parmesan cheese

2 tablespoons Ham Towne Spicery’s Spaghetti Blend

2 tablespoons milk or water

Mix gently until just combined. Form meatballs and cook by baking, pan‑searing, or simmering directly in sauce. The dehydrated onion, garlic, basil, and bay leaf infuse the meat as it cooks, creating deeply seasoned meatballs without additional herbs.

For Meat Sauce: Brown meat first, then add 1–2 tablespoons Spaghetti Blend to the fat before adding tomatoes. This blooms the seasoning and carries flavor throughout the sauce.

Italian Sandwiches (Meatball, Sausage, or Eggplant)

Use the Spaghetti Blend to season both the filling and the sauce:

Stir 1 tablespoon into warmed sauce for sandwich assembly.

Sprinkle lightly over sliced meatballs, sausage, or eggplant before layering onto bread.

This creates balance—seasoned protein, seasoned sauce, and a finished sandwich that tastes cohesive rather than flat.

Already‑Prepared Pasta Dishes (Finishing & Refreshing)

For pasta that’s already cooked or lightly sauced:

Toss hot pasta with a drizzle of olive oil.

Sprinkle ½–1 teaspoon Spaghetti Blend per serving and toss well.

Let rest 1–2 minutes before serving to allow the herbs to bloom in the heat.

This is a perfect way to revive leftover pasta, elevate plain noodles, or bring store‑prepared spaghetti “up to snuff” without starting over.

Chef’s Pairing Tip

Use Ham Towne Spicery’s Spaghetti Blend the way Italian cooks use herbs: a little early for depth, a little late for aroma. That balance is what makes everyday dishes taste restaurant‑worthy.
Classic Regional Matches – Easy U.S. Finds

🍅 Tomato‑Based Pasta & Sunday Gravy

Wine: Chianti Classico (Sangiovese)
Region: Tuscany
Why: Bright acidity matches tomatoes and herbs; a classic Italian table wine.

🍝 Spaghetti & Meatballs

Wine: Montepulciano d’Abruzzo
Region: Abruzzo
Why: Medium‑bodied, soft tannins, and ripe fruit complement meat and sauce.

🥪 Meatball Sandwich

Wine: Barbera d’Asti
Region: Piedmont
Why: High acidity cuts richness without fighting the bread or herbs.

🍆 Eggplant Parmesan / Pasta alla Norma

Wine: Etna Rosso (Nerello Mascalese)
Region: Sicily
Why: Volcanic minerality balances tomato, fried eggplant, and cheese.

🌭 Sausage & Peppers

Wine: Chianti DOCG
Region: Tuscany
Why: Earthy, savory structure handles spice, fat, and garlic.

🧀 Baked Ziti / Lasagna

Wine: Lambrusco (Dry)
Region: Emilia‑Romagna
Why: Light bubbles refresh the palate between rich, cheesy bites.

🥖 Garlic Bread & Tomato Bread Dip

Wine: Vermentino
Region: Sardinia
Why: Crisp acidity and citrus notes lift olive oil, garlic, and herbs.

🌿 Olive Oil & Herb‑Forward Pasta

Wine: Verdicchio
Region: Marche
Why: Clean, herbal, and food‑friendly—perfect with basil and parsley.

🍕 Pizza Margherita

Wine: Valpolicella Classico
Region: Veneto
Why: Light body and fresh red fruit echo tomato and mozzarella.

🇮🇹 Pairing Rule to Remember

“What grows together, goes together.”
Italian wines evolved to match their local foods—especially tomato, olive oil, herbs, eggplant, and slow‑cooked meats.
Quick Guide

What the Labels Mean & What to Buy in the U.S.

🏆 DOCG

Denominazione di Origine Controllata e Garantita
Meaning:
Highest Italian wine classification. Strict vineyard rules, limited yields, required aging, and mandatory government tasting with numbered seal.

What to Expect:
Complex, age‑worthy, region‑defining wines.

Common DOCG Wines: Found In U.S.
Barolo, Chianti Classico, Brunello di Montalcino, Barbaresco, Amarone

Easy‑to‑Find U.S. Brands:

Ruffino (Chianti Classico DOCG)

Antinori (Chianti Classico DOCG)

Fontanafredda (Barolo DOCG)

La Marca (Prosecco DOCG)

✅ DOC

Denominazione di Origine Controllata
Meaning:
Controlled origin with specific grape, production, and aging rules—slightly less strict than DOCG.

What to Expect:
Reliable quality, classic regional style, everyday Italian table wines.

Common DOC Wines:
Montepulciano d’Abruzzo, Valpolicella, Soave, Verdicchio

Easy‑to‑Find U.S. Brands:

Santa Margherita (Valpolicella DOC)

Cantina Zaccagnini (Montepulciano d’Abruzzo DOC)

Zenato (Soave DOC)

Cesari (Valpolicella DOC)

🌍 IGT / IGP

Indicazione Geografica Tipica / Protetta
Meaning:
Indicates geographic origin with more flexibility in grapes and techniques. Many modern and “Super Tuscan” wines fall here.

What to Expect:
Creative blends, great value, often bold and food‑friendly.

Common IGT Wines:
Toscana IGT, Terre Siciliane IGT, Veneto IGT

Easy‑to‑Find U.S. Brands:

Banfi (Toscana IGT)

Antinori “Villa Antinori” (Toscana IGT)

Ruffino Modus (IGT)

Cusumano (Sicilia IGT)

🛡 DOP (EU Term)

Denominazione di Origine Protetta
Meaning:
European Union umbrella term covering DOC and DOCG wines. Guarantees origin and production standards.

What to Expect:
Same quality rules as DOC/DOCG—just EU‑standard labeling.

Where You’ll See It:
Often appears alongside or instead of DOC/DOCG on newer labels.

🧀 DOP & IGP (Food Products)

Not Wine‑Specific
Used for cheese, olive oil, cured meats, etc.

DOP: All production steps occur in the region

IGP: At least one production step occurs in the region

Examples: Parmigiano Reggiano DOP, Prosciutto di Parma DOP
Italian Food & Wine Pairing Chart

Using Common DOCG, DOC & IGT Wines Found in the U.S.

🏆 DOCG Wines — Traditional & Classic Pairings

Chianti Classico DOCG (Sangiovese)
🍝 Spaghetti with tomato sauce
🥩 Meatballs & Sunday Gravy
🍕 Pizza Margherita
📍 Tuscany — built for tomato, herbs & olive oil

Barolo DOCG (Nebbiolo)
🥩 Braised meats & rich meat sauces
🍝 Beef ragù or Bolognese
🧀 Aged Italian cheeses
📍 Piedmont — bold wine for slow‑cooked dishes

Brunello di Montalcino DOCG
🍝 Hearty pasta with meat
🥩 Roasted meats
🧀 Parmigiano‑heavy dishes
📍 Tuscany — powerful and structured

Prosecco DOCG
🥖 Garlic bread & bread dips
🍤 Fried appetizers
🍕 Light pizza
📍 Veneto — bubbles refresh rich bites

✅ DOC Wines — Everyday Italian Table Pairings

Montepulciano d’Abruzzo DOC
🍝 Spaghetti & meatballs
🥪 Meatball sandwiches
🍆 Eggplant dishes
📍 Abruzzo — smooth, crowd‑pleasing red

Valpolicella DOC
🍕 Pizza
🍝 Simple red‑sauce pasta
🥪 Italian sandwiches
📍 Veneto — light, fresh, food‑friendly

Soave DOC
🍝 Herb‑forward pasta
🍆 Eggplant Parmesan
🧀 Ricotta‑based dishes
📍 Veneto — clean acidity for vegetables

Verdicchio DOC
🍝 Olive‑oil pasta
🌿 Herb‑driven dishes
🥖 Bread & dipping sauce
📍 Marche — bright and aromatic

🌍 IGT Wines — Flexible & Modern Pairings

Toscana IGT
🍝 Spaghetti with rich sauces
🥩 Meatballs & sausages
🍕 Rustic Italian meals
📍 Tuscany — creative blends, big flavor

Sicilia IGT
🍆 Eggplant Parmesan
🍝 Tomato‑based pasta
🥪 Italian subs & sandwiches
📍 Sicily — bold sun‑ripened wines

Veneto IGT
🍕 Pizza
🍝 Weeknight pasta
🥖 Garlic bread
📍 Veneto — easy‑drinking and versatile

📱 Quick Pairing Rule (Phone‑Friendly)

Tomato sauces → high‑acid reds (Chianti, Montepulciano)

Meatballs & sandwiches → medium reds (Barbera, Valpolicella)

Vegetables & herbs → crisp whites (Verdicchio, Soave)

Fried or cheesy foods → bubbles (Prosecco)
Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.

❄️ Proper Storage Temperatures
Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.

🧊 Thawing & Cooling Safely
Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.

🥣 Brining & Marinating
Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.

🔪 Cross‑Contamination Prevention
Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.

🌡️ Cooking Temperatures
Cook foods to safe internal temperatures:

Chicken & poultry: 165°F (74°C)

Ground meats: 160°F (71°C)

Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest

Fish: 145°F (63°C) or until flaky
A reliable digital thermometer is one of the most important tools in any kitchen.

🧼 Cleanliness & Kitchen Hygiene
Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.

🛡️ General Safety Notes
When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.
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