Spaghetti Appreciation Thread... For Sauce Lovers
 

discuss.

It all depends what you want in your sauce and how far you want the insignificance to go!

Ketchup > Spaghetti sauce on noodles.

I prefer my spaghetti with butter and cheese.

Tomatosauce with ground meat is the classic up here. I hear the longer you boil the sauce, the better it gets.

Spaghetti is underrated by my girlfriend who often prefers fettuccine, tagliatelle, rigatoni and other weird shapes of pasta. I try to explain to her that spaghetti has a much higher surface to volume ratio than any of those and so will collect more sauce, but she just won't listen.

Parmezan on top is a must .. maybe a small salad with ruccola and cherry tomatoes.

I hate canned spaghetti, spaghetti bolognese on the other hand is deeeeeelicious :)

We have this awful canned spaghetti in Norway with these ****tail sausages and little meatballs. If you had to guess what was what in there based on the taste alone, you wouldn't know if you were eating pasta, meatball or sausage.

Is this a Texas thing or something? I mean, I'm from Texas, and I've noticed that alot of people around here like this whole ketchup on spaghetti thing. I personally find it gross and don't see how anyone could eat speghetti like that. Ew.

I was very poor... very very poor :D

Man, I don't like proper spaghetti :C

I'm alright with canned spaghetti though, ahaha.

I was just about to make the same comment.

I'll tell what I've been getting into lately for putting on my spaghetti: vodka sauce. That shit is great.

I make a mean spaghetti sauce with tomatoes, fresh basil, onions, chillies, ham and red wine. Simple but the dogs balls.

I love spaghetti!! Along with almost all italian food haha. Pasta, bread, pastries, it's all good

I made the best bolognese sauce ever the other day. ground beef, tomato paste, hot sauce, pesto, spinach, caramelized onions, garlic, and sweet red peppers. sooooo good.

gotta be puttanesca for me. Try it and let me know, but it blows away all other sauces.

http://1.bp.blogspot.com/_ghI2knp4tx...esca-sauce.JPG

Instead of making sauce, just cover the noodles in butter and garlic powder. It's awesome.

^ Going to try that sometime

That's amazing. Also with some fresh herbs like basil or something on there too.

/////////////////wrists

I butter and garlic salt the al dente noodles, then add the sauce... It's pretty amazing.

I ****ing love Spaghetti. Homemade, of course. Except this place called Mona Lisa in Little Italy of San Diego, only truly great spaghetti I've ever had from a restaurant.

Garlic cream sauce on whole wheat pasta with vegetables and chicken. Quite possibly my favourite food.

http://nikadon.com/wp-content/upload...re-300x219.jpg

i like spaghetti with beetroot

Garlic salt all the way, man.

no way!

Garlic powder is the way to go.

Or even garlic cloves but Garlic Salt is a bit much.

I like putting on a lot of garlic, so if I'd use garlic salt I'd probably get hypertension within the year. And I don't really use salt all that much. I only use it if it's completely necessary.

exactly that's the thing about garlic salt it's sodium content is super high. I even feel like somethings it is higher than just using table salt itself.

Don't much care for spaghetti. Too irrational format. I prefer macaroni.

100% Serious: I eat spaghetti with a tomato/meat sauce between 8-12 times a week, every week. I've got a bunch of killer recipes for pasta that I've saved over the years. Here's a really, really good one:

Presidio Pasta

• 2 tbsp olive oil
• 1/4 cup diced garlic
• 4 boneless skinless chicken breasts, cut into strips
• 2 chilies poblanos, seeded and cut into matchsticks
• 3 plum tomatoes, seeded and diced
• 1/2 cup thinly sliced fresh basil, divided
• 3.5 oz chopped prosciutto
• 1 cup grated parmesan cheese, divided

Heat oil in a small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Do not burn. Strain oil into a glass measuring cup, reserve garlic. Break garlic apart when cooled.

Heat reserved oil in a heavy large skillet over medium high heat. Add chicken and sauté 5 minutes. Add chilies and sauté another 2 minutes. Add tomatoes, 1/4 cup basil, prosciutto, and half the garlic and sauté until the chicken is cooked through, about 1 minute.

Remove from the heat. Add 1/2 cup parmesan cheese and season with salt and pepper. Sprinkle with remaining basil and garlic.

Serve over pasta with the remaining parmesan cheese.

I love love love spaghetti. A fun way to do it is to break aprt the noodles and cook them risotto style- toasting them in a bit of butter until slightly translucent and then adding hot broth in stages until it's cooked all the way. Saves all that starchy pasta goodness making whatever sauce you pour over it super thick and rich. I'm fond of traditional sauces but a fun one I've been doing lately is with pureed roasted cauliflower, garlic, and cashews. Run it all through a sieve and you've got yourself vegan alfredo sauce. Little cherry tomatoes, kale, and mushrooms make it super awesome.

You always sound like a great chef. Everything you talk about always sounds delicious to me.

Thank you. Seriously, comments like that make me feel really happy. I take maybe a bit too much pride in what I do. One of these days I'll have my own spot and MB members eat and drink free. If y'all wanna, ya know, tip with some ganja.... I wouldn't decline. Weed-related edible may ensue.

I just made spaghetti with only salt, butter, Parmesan cheese, and hot sauce. And no, this is not a legitimate recipe. I'm pretty sure I just had some kind of white trash spaghetti.

Wow.. you kinda blew my mind, that sounds delicious. :yeah:

especially cause you didn't use tomato sauce.
i don't like any pasta with tomato sauce it has to be cheesy and creamy sauce.

As they say, you are what you shit.

Definitely gonna try this one!

This is one my mom made maybe twice a year when I was a kid.

Porcupine Meatballs

1 pound lean ground beef
½ cup uncooked white minute rice
2 tsp salt
1 tsp ground black pepper
1 cup tomato puree
1 Tbsp Crisco vegetable shortening (has to be Crisco!!!)
1 medium yellow onion
2 cups tomato sauce
¼ cup red wine
1 cup diced celery
1 green bell pepper
1 tsp mustard powder
1 Tbsp sugar
½ cup hot water

Rough chop the veggies and set aside.

Combine 1 tsp salt, mustard, sugar, hot water, tomato sauce and 1/2 cup puree and set aside.

Combine beef, rice, 1 tsp salt, pepper, and 1/2 cup tomato puree and mix well. Form into 8-10 meatballs.

Melt the Crisco in a large HOT non stick fry pan and then sear/brown the meatballs on all sides.

Remove the meatballs and then deglaze the pan with the red wine. Add the veggies and sauté them until the wine is almost completely reduced. Add the meatballs back in along with the sauce mixture.

Simmer covered tightly for 20-25 minutes stirring occasionally.

Ultimate meatballs!

https://scontent-b-sjc.xx.fbcdn.net/...d2&oe=54D7D1D8

That looks absolutely fantastic.

Pretty much this with a few minor variations:

Spaghetti and Meatballs Recipe : Tyler Florence : Food Network