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Pasta sauce...Red or white (other)...whatcha got.
Posted on 7/8/20 at 2:50 pm
Posted on 7/8/20 at 2:50 pm
Red gives me heartburn so I prefer garlic/Parmesan in olive oil or a spicy alfredo.
I trust my sauces:
I trust my sauces:
This post was edited on 7/8/20 at 3:02 pm
15
Posted on 7/8/20 at 2:51 pm to jimmy the leg
both
Posted on 7/8/20 at 2:51 pm to jimmy the leg
Both
And a downvote for dessert
And a downvote for dessert
This post was edited on 7/8/20 at 2:52 pm
Posted on 7/8/20 at 2:52 pm to jimmy the leg
Take this ish to the food board
Or better yet Mac Chat
Or better yet Mac Chat
Posted on 7/8/20 at 2:52 pm to jimmy the leg
Need to cook your red longer. I prefer white or olive oil but my wife doesn’t like those and frick what I like.
Posted on 7/8/20 at 2:52 pm to jimmy the leg
white sauce with seafood or chicken pasta
red sauce with plain or red meat
red sauce with plain or red meat
Posted on 7/8/20 at 2:54 pm to jimmy the leg
Both
Posted on 7/8/20 at 2:54 pm to jimmy the leg
Pink sauce is where it’s at
Posted on 7/8/20 at 2:54 pm to jimmy the leg
Michael's of Brooklyn Fresh Tomato & Basil Sauce. TulaneLSU approved.
Posted on 7/8/20 at 2:55 pm to jimmy the leg
Posted on 7/8/20 at 2:55 pm to jimmy the leg
Either. Red gives me heartburn but I just pop a Tums right after.
Posted on 7/8/20 at 4:02 pm to jimmy the leg
A whole Italian world of stuff exists besides red/white sauce on pasta. The condiments (pasta toppings) could fill an encyclopedia.
I try to cook seasonally, especially Italian influence dishes, so right now, I’m cooking down eggplant, onions, and garlic into a thick, clingy topping. It is great with small shapes to catch and hold the semi chunky eggplant.
Or try this: cut up a head of broccoli into small florets, blanch, and combine in a big bowl with whole milk ricotta, a bit of (real) grated Parmesan, and black pepper: toss with hot cooked pasta until blended.
If you want to broaden your pasta horizons, this is an excellent cookbook with legit modern Italian flavors and combinations: LINK
I try to cook seasonally, especially Italian influence dishes, so right now, I’m cooking down eggplant, onions, and garlic into a thick, clingy topping. It is great with small shapes to catch and hold the semi chunky eggplant.
Or try this: cut up a head of broccoli into small florets, blanch, and combine in a big bowl with whole milk ricotta, a bit of (real) grated Parmesan, and black pepper: toss with hot cooked pasta until blended.
If you want to broaden your pasta horizons, this is an excellent cookbook with legit modern Italian flavors and combinations: LINK
Posted on 7/8/20 at 4:08 pm to jimmy the leg
Red sauce for pasta, enchiladas and salsa.
Posted on 7/8/20 at 5:10 pm to jimmy the leg
It’s amazing how delicious and easy a good garlic and olive oil pasta is.
Posted on 7/8/20 at 7:33 pm to jimmy the leg
Pesto with half basil and half arugula, pumpkin seeds or pecans instead of pine nuts. Incredibly tasty.
ETA: Cacio e pepe. Always a nice sauce and can be made when you think you have next to nothing in the pantry.
ETA: Cacio e pepe. Always a nice sauce and can be made when you think you have next to nothing in the pantry.
This post was edited on 7/8/20 at 7:49 pm
Posted on 7/8/20 at 8:11 pm to jimmy the leg
Vodka sauce
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