Sauce.

Ruby Juice · Post by **Ruby Juice** » 08 May 2007, 11:50

Sauce for pasta seems to be such a controversy
The opposition to white sauce,
or sauce in a jar,

or what have you

Anyway

What do you put on your sketti?

Enclose recipes with your posts, thank you.

PattonBordin · Post by **PattonBordin** » 08 May 2007, 14:37

Eviltoastman · Post by **Eviltoastman** » 08 May 2007, 16:01

Sgetti nada nada.

Post by **hlk** » 08 May 2007, 16:27

Puttanesca!

Olive oil, anchovy fillets, garlic, red pepper flakes, kalamata olives, capers, and crushed tomatoes simmered together, added to pasta, and topped with chopped fresh parsley.

Eviltoastman · Post by **Eviltoastman** » 08 May 2007, 16:42

Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.

Dress Barn · Post by **Dress Barn** » 12 May 2007, 09:42

Don Eduardo · Post by **Don Eduardo** » 12 May 2007, 12:44

Sauced.

Redundant Retard · Post by **Redundant Retard** » 12 May 2007, 16:36

Shitloads of basil and garlic.
Olive oil
Tomatoes (cooked beyond recognition)
onion
Salt, sugar and grounded cayenne

serve with fresh basil and grated parmesan

Eviltoastman · Post by **Eviltoastman** » 13 May 2007, 03:36

Basil should not be added early in the cooking process, or else all that's left is a green ghost of basil, the flavour doesn't last. Add it when serving.

Redundant Retard · Post by **Redundant Retard** » 13 May 2007, 07:59

I agree in general, but being a poor bastard (who lives in a backwater country) I usually can't get my hands on plenty of cheap, good, fresh basil, so usually I have to settle for the dried stuff.

Oh, and another "trick" is that I usually let the pot cook for 1 - 1/2 hours, untill most of the water have boiled out of it and the flavour gets more concentrated. But it depends on what you want to serve it to. For pasta with a large surface you probably want a slightly thinner sauce.

Eviltoastman · Post by **Eviltoastman** » 13 May 2007, 08:20

I also do that. Instead of adding basil at the start though, I use dried oregano and fresh basil when serving or dried five minutes before serving.

Redundant Retard · Post by **Redundant Retard** » 14 May 2007, 01:42

Hmm.

My experience is that frying the dried herb in oil from the very beginning of the cooking process gets out more flavour. I'll try adding it later and see if that's better.

lynnjen/mod/skyr · Post by **lynnjen/mod/skyr** » 19 May 2007, 09:14

Nam Tsao";p="874266 wrote:Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.

I don't usually cook with large amounts of oil, I add it to the sauce at the end.

Sausage??? You mean veggie, right?

Eviltoastman · Post by **Eviltoastman** » 19 May 2007, 13:32

Either or.