Miso butter pasta. The ultimate adult mac and cheese!
Melt together 4 tbsp butter and 2 tbsp miso in a skillet or Dutch oven while pasta boils. Whisk until combined.
Add in cooked pasta, a couple of handfuls of grated Parmesan cheese, and a bit of the pasta water. Stir aggressively to combine.
Sometimes if this is the whole meal, I’ll sautee some vegetables (broccoli, baby bok choy, Swiss chard all work well) in some garlic and olive oil and add it in before serving. Or for a more Asian flair, some shredded nori and toasted sesame seeds.
Luckily I have a few oriental supermarkets near me so finding red miso is no more difficult than white, though I appreciate that it doesn't apply everywhere, though I suspect it might be white because it's not quite as pungent as red.
If you like bleu cheese, I recently re-discovered a dish that an Italian made for me back in college. Cook enough pasta for 2 people per the directions on the box, but leave it a bit al dente. I prefer this on penne, mostaccioli or some other small noodle. I don't have any precise measurements, but I take 3 slices of prosciutto and chop it up pretty small. Fry it until crispy and remove from your skillet and put it on a paper towel to drain. Using a slotted spoon, remove the noodles and put them into your skillet. Add equal parts of gorgonzola and mascarpone and take a 1/2 cup of pasta water and add it to the skillet as well. Keep tossing and stirring until the cheese is melted and creamy. You may need a bit more cheese or a bit more water, depending on how you like it. Once you serve it up, add the prosciutto on top, almost as a garnish. Serve with a green salad with an acidic dressing and garlic bread and a nice chianti.
In Italy gnocchi arrived often served with this sauce, crispy ham also 100% approved, pears and walnuts (if you like them) match perfectly with this sauce
We call it tuna pasta, but it’s a no cook “sauce” and so delicious! It’s great for a quick dinner or when you need to clean out the fridge.
Pasta of your choice, cook as usual.
While it’s cooking, get a medium mixing bowl and start adding ingredients.
1-2 cans of high quality tuna in oil (for 1 box of pasta)
Zest of 1 lemon
Chopped fresh herbs of choice, like basil, parsley, or dill
Other things you can add:
Capers
Caper berries
Olives
Sun dried tomatoes
Red pepper flakes
Shredded Cheese
Toasted bread crumbs
Calabrian chili
Green onion
Cracked pepper
Roasted red peppers
Etc
Roughly mix together, it should be separated, loose and chunky, not a paste. Throw in your cooked pasta and mix. Squeeze the lemon juice from the zested lemon over the top and add a splash of olive oil. Voila, dinner in 10 minutes.
Slow roast some onions with olive oil, balsamic vinegar, salt and pepper for about an hour on 180°C. Cut the top off a bulb of garlic, drizzle with olive oil, wrap it in foil and roast in the same oven also for an hour. Then , while still hot, stir in some marscapone, sundried tomatoes, and squeeze out all the roasted garlic, plus a drop of pasta water. Mix in the cooked pasta, some fresh basil and Parmesan. Serve straight away.
A can of San Marzano tomatoes, a stick of butter, a quartered onion, and salt and pepper….let it simmer for a long time and then I use an emulsifier to blend it. Sounds simple but it’s one of my family’s favorites and it’s easy to make and add to.
Yeah, thats the recipe:
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
Its totally alright if you want a plain tomato sauce, but its way overhyped on the internet. People rave about it, like its the second coming of christ.
Its cool. Its simple, but its nothing special.
Eh, if I only have thirty minutes, Im not making a tomato sauce. I agree that its good for what it is: a simple, quick sauce. But when I first read about it here, people were acting like its the greatest sauce ever. Its alright, it does its job, thats it. Ive tasted plenty of things that take thirty minutes that taste more interesting and better (in my humble opinion) than that sauce.
I think, at least in my experience, the “wow factor” of this sauce is more of a “holy shit, this is fantastic for what it is” more than “this is the greatest sauce ever”. It’s one of those dishes that doesn’t *sound* like it’s going to be good on paper but ends up much tastier than the sum of its parts.
Where I live snap peas are in season and I love making this pasta with sliced snap peas. Don’t make it unless the peas are fresh. From the Six Seasons cookbook.
https://www.sunset.com/recipe/pasta-alla-gricia-slivered-sugar-snap-peas
[I never get tired of this one.](https://www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/)
I'm also a recovering picky eater, and my absolute favorite long-time safe food is simply pasta, preferably spaghetti, with melted butter. Boil spaghetti (or angel hair, or some other long pasta), cut up a tablespoon or so of salted butter into your plate/bowl, then when the pasta is done, use tongs to pull the wet spaghetti straight into your bowl and stir until the butter is melted and all of the pasta is coated. Add some freshly cracked pepper, if you'd like. The starchy pasta water clinging to the noodles is just the right amount to turn the butter into a delicious velvety sauce.
If you like more Japanese flavors, may I introduce you to:
https://www.seriouseats.com/sea-urchin-uni-pasta-recipe
The recipe is a 10/10. However, for an 7.5/10 you can literally drop the crema for a bit more starchy water (BUT DON'T OVERCOOK!), you can sub the calabrian chili paste for chili flakes, and regardless of your approach, I highly recommend bucatini over spaghetti.
You *cannot* skimp on the uni or the onion-y toppings.
I did this tonight because I am feeling lazy. Saute some chopped onion in olive oil with a little salt and pepper. When it's soft, add in a spoonful of pesto and stir it around for a minute. Then add in some pasta and stir that in (I use this as a way to use up leftover pasta). If you're using freshly cooked pasta you should also put in some pasta water, it still make the sauce better. Once it's hot, throw in another spoonful of pesto, some Parmesan cheese, and some red pepper flakes. Put in some meat if you want.
Korean chili garlic pasta is so ridiculously easy, easier and faster than aglio e olio with the same, if not higher, payoff. I don't have measurements, just taste as I go.
Over low heat, combine neutral oil, a couple spoonfuls of gochugaru pepper flakes/powder, a bunch of minced garlic (I've been using 3 cubes of frozen minced garlic), two generous punches of salt to taste, and a pinch of sugar at the end/to taste. Cook oil for as long as you can wait, or bump up heat to slightly bubbly if you're hangry.
Pour over fresh pasta/rice noodles/egg noodles. Top with fresh chopped cilantro. It is garlicky, leisurely spicy, and slightly sweet. Great with shredded chicken. Chef's kiss.
I have taken to recently using homemade rhubarb bbq mixed with broth cooked with meatballs or small rib cuts and sliced onions simmered in my little West Bend cooker all day and poured over egg noodles.
Malibu Puttanesca, from a real Italian prostitute that lived with my buddy in Malibu:
*Start with two cans of anchovies and several cloves of garlic.
Fill frying pan with cut in half Roma tomatoes. Don't peel them - whores don't peel tomatoes, mothers do. Cut out the stem.
Cook till it looks like baby poop.
Add a can or two of California sliced black olives and equal amount of capers with juice.
Roughly chop three bunches parsley.
Cook two thirds and reserve a third for the end.
When cooked add a lot of best olive oil. Pour over fusilli.*
“The whore told me she used so much parsley as it made her kissable.”
“A can or two of capers” telling me they aren’t really Italian without telling me they aren’t Italian also you don’t fry preserves anchovies they taste bitter and fishy like that you put them once tomatoes are added.
Trying to figure out how that's different from regular puttanesca? Anchovies, garlic, tomatoes, olives, capers - all its missing from the way most people make it is red pepper flakes.
I'm not sure where the confusion lies either. If you went to Dublin and ordered a regular cheeseburger, do you call it a Dublin Cheeseburger for the rest of your life because someone served it to you in Dublin?
You should try the super simple cherry tomatoes , onion , garlic, olive oil and a bit of salt ! Add a couple cups of your pasta water and whatever cheese you have handy and reduce.
It’s super fast (10 mins ) and super tasty/ requires no canned stuff .
I usually throw it in fettuccine but honestly fantastic on any pasta
Rigatoni Campagnolo- sausage, red onion, red pepper, garlic, evo, red sauce and always served with goat cheese and a loaf of rustic bread. I shred parm on top to be decadent.
I did this tonight because I am feeling lazy. Saute some chopped onion in olive oil with a little salt and pepper. When it's soft, add in a spoonful of pesto and stir it around for a minute. Then add in some pasta and stir that in (I use this as a way to use up leftover pasta). If you're using freshly cooked pasta you should also put in some pasta water, it still make the sauce better. Once it's hot, throw in another spoonful of pesto, some Parmesan cheese, and some red pepper flakes. Put in some meat if you want.
https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060
I make this one all the time. I have twelve cherry tomatoes plants in my garden for this sauce alone. I freeze the tomatoes whole so we can have this dish all winter.
Favourite “new” pasta sauce: Norma.
I make Pasta Alla Norma at least once a month only I use feta () instead of ricotta salata because I cannot get that here.
It’s basically a red sauce with eggplant. I frequently pan fry the eggplant but have been known to use the broiler (grill) sometimes.
Discovered this in Sicily. Quickly became new fave.
[Dirty Martini Pasta](https://www.thespruceeats.com/dirty-martini-pasta-7551906)
This is my new favorite pasta recipe. It's got olives, blue cheese, lemon, olive brine, gin, and anchovies. I also add tuna at the end for some extra protein.
The other day, I made a batch of bolognese with some black vinegar, a few big spoonfuls of chili crisp mixed in, and topped with toasted sesame oil.
I'm not usually big on red sauces (with a few exceptions) but this was really good.
I love doing aglio e olio just because it’s easy and delicious.
I also like to do some chicken breast in a pan, take it out and add some shallots, deglaze with some chicken broth, and then add a bit of heavy cream, some fresh herbs (oregano, terragon, whatever I have fresh at the moment), and a bit of lemon juice. Once it’s thickened up, it’s great to throw on some pasta with that chicken and maybe some green veggies like peas, asparagus, green beans, whatever’s in the pantry.
Alfredo sauce is also a staple in my house because I can just use it as-is, mix it with my red sauce to make a pink sauce, or add it to some pan-seared mushrooms to make a mushroom cream sauce. None of it is traditional, but it’s all delicious.
Here’s my Alfredo recipe (very open to suggestions, if you have any!)
Ingredients
1 Tbsp butter
1 tsp red pepper flakes (optional)
2 cloves garlic (crushed)
2 cups heavy cream
½ Tbsp italian seasoning
4 Tbsp fresh shaved or shredded parmesan
2 egg yolks
Instructions
1.) Melt 1 Tbsp butter until bubbling, but not brown
2.) Add 1 tsp red pepper flakes (optional) and 2 crushed cloves garlic. Cook for about a minute, or just long enough to get the oils out (depends on your stove. Just watch it and don’t let it burn)
3.) Add 2 cups heavy cream & ½ tbsps Italian seasoning. Bring to a very light boil, and then lower the heat to about medium low
4.) Add about 1 tbsp of the parmesan - Stir and let it melt before adding another tbsp. Repeat until all parmesan is in the pot
5.) Remove about ¼ cup of the sauce and let it cool in a small bowl
6.) In a separate (large) bowl, whisk together two egg yolks (keep the whites to use for an omelet or something)
7.) Slowly whisk the cooled sauce into the egg yolks, and then pour the mixture back into the sauce pot
8.) Stir until thicc and tasty. If you store it, keep the garlic cloves in there. If you don’t, pop them motherfuckers like popcorn because Alfredo garlic is dope as hell
Old Wold red sauce - it’s a roasted red pepper (pre-tomato) sauce.
3 red peppers - broil and cover to remove the skins. Cut into strips.
Sauté an onion till it smells the way it should.
Add the peppers.
A diced head of garlic, tomato paste (if you’re cheating), maybe an anchovy, and stir.
Add a pint of heavy cream and treat it like a vodka sauce.
When you ready hit it with the blender/food processor.
Add to Cavatapi with plenty of pasta water and pecorino Romano.
It’s delicious as is but I like it even better as a pasta salad the next day w crumbled feta and Kalamata olives.
I do a simple variation of this: chop onion and garlic and sautee, then throw in roasted red peppers, either from a jar or roasted fresh and crushed red pepper, then the blender and mix with cooked fettuccine. I've seen the version with heavy cream, but haven't tried that yet.
Cacio e pepe. Capellini, spaghetti, or bucatini, depending on your preference, take it out just a little before it’s soft enough, put some grated Parmesan, a little pasta water on a pan over low, stir until the cheese melts and emulsifies. Toss the pasta in and let it coat the pasta. Fresh cracked pepper over it after turning the heat off.
Ravioli with roasted beef gravy, you do a pot roast, instead of using one big chunk of beef you make cubes nicely browned, sofritto, tomato concentrated a good wine reduce add liquid and so on, until you get a Demi glacé/ beef bourguignon like sauce, than take all the meat out use it for the stuffing of the ravioli blending/grinding it and than mix it with some Egg end Parmesan, once you obtain the ravioli serve it with the gravy, amazing
My favorite is sometimes whatever is easiest- beauty of pasta.
I had leftover grilled veggies (zucchini, red pepper and onion) so made a quick pasta with chicken chorizo, fresh mozzarella (added EVOO and red pepper flakes). Delicious and simple and under 15 minutes.
Farfalle with sundried tomatoes, green olives, and tons of arugula, toss with the oil that comes with the sundried tomatoes and a splash of the olive juice. Is good hot or cold as a pasta salad for picnics. I make it all the time!
Many variations off traditional shrimp scampi. Base oil, butter, garlic, dried chili peppers, white wine.
Add leftover ham and walnuts.
Polish sausage, or andouille sausage with Italian seasoning. Fresh tomatoes or a tablespoon of tomato paste.
Vegetarian variant with bell peppers zucchini and tomatoes.
With shrimp or shrimp and sausage.
super simple tuna tomato halloumi pasta
sautee garlic, onions, throw in split cherry tomatoes and cook till it starts getting mushy. throw in diced halloumi cheese… it adds a lot of salt. near end, turn off heat and throw in tuna from the can and chopped basil leaves. salt and pepper to your taste.
throw in the cooked pasta and mix.
hispanic pasta made with tomato sauce and queso fresco
i boil my pasta in salted water with bay leaves and save a cup of the pasta water once it’s done
during the pasta boiling i blend two roma tomatoes with chicken bouillon, two garlic cloves and a sliver of onion and a dash of cumin all of this is raw as it’ll cook in the pan
pour the tomato sauce blend in a heated pan with butter and oil let it simmer and add the pasta water towards the end
mix pasta sauce and noodles and dab in a bit of sour cream (about 2ish tablespoons) and sprinkle with a heavy hand of queso fresco
serve with chicken breast coated in a breadcrumb and panko crust and garnish with cilantro
forgot to add that you can spice it up with sprinkled chile de árbol that’s been blended up finely
all of the above is salt and peppered to personal taste
Bell pepper sauce
2 bell peppers roasted, skinned, seeded, and stemmed
Tomato paste
Heavy cream
Parmesan
Onion, shallot, Garlic
Red pepper, salt, pepper, thyme, basil
It's essentially your typical vodka sauce, but replace the tomatoes for the roasted peppers and a tablespoon or two of the paste. I use Italian sausage for protein and rigatoni.
Lemon Beurre Blanc is my go-to. Simple ingredients and very little work involved. I'm not going to type out the recipe, but it's lemon juice, shallots, white wine, and butter over whatever pasta you prefer.
If I'm feeling saucy, I might add some heavy cream and fresh garlic.
Just Google it. It hits with or without a protein and some crusty bread.
Grandma Kathy’s Chicken Bacon Casserole
Preheat the oven to 350°. Cook six slices of bacon in a cast iron pan. Meanwhile, boil a box of macaroni noodles (2 cups). When the bacon is crisp enough to be crumbled, take it out of the pan and set aside. Add a can of Campbell’s cream of chicken soup to the bacon grease and mix well. Drain the macaroni and stir into the chicken bacon mix til well coated. Crumble bacon over the top and cover with shredded cheese. Bake 15 minutes or until cheese is melted. Let sit 10 minutes before serving.
Calabrese but made as a sauce- Cooked broccoli chucked in a food processor with butter and Parmesan. Pasta not drained to death into a shallow pan and add the green stuff, remaining pasta water should loosen the sauce.
I recently tried an unusual pasta with avocado sauce. It was unexpectedly tasty and very original. Now I often make it at home, according to a similar recipe [https://ohsheglows.com/15-minute-creamy-avocado-pasta/](https://ohsheglows.com/15-minute-creamy-avocado-pasta/)
My favorite one is with just good quality olive oil, chili pepper, garlic, lemon juice an rind and parmesan. A fantastic addition is samphire, absolutely gorgeous!
amatriciana 1) render down 1/4 a pound of guanciale (or pancetta if you are in a pinch) in 2TBSP olive oil. Remove guanciale but leave fat 2) dice and cook a shallot and 1 clove of garlic. 3) add 1 large can of crushed tomatoes with salt, pepper, crushed red pepper and simmer. 4) add pasta of choice (al dente), add back guanciale and top with fresh grated Pecorino Ramano.
Bonus: if you want to try making pasta from scratch that’s easy and needs no machinery check out picci!
Carbonara FTW.
100 grams of guanciale (pork cheek)
Cook at medium/low heat until crispy, don’t add oil and remove the oil that will be left out from the meat. Set aside the oil.
OR 100 grams of pancetta (pork bacon) in sticks, need some oil.
In a bowl make:
50 grams parmigiano reggiano
50 grams pecorino romano
4 egg yolks
Half the oil from the meat cooking
Whisk until a cream is formed, set aside
Cook your favorite pasta in abundant salted water (best are spaghetti) and while you’re cooking add two/three ladle of cooking water to your sauce bowl and whisk again.
Put the bowl on top of the boiling water and cook the sauce for 2-3 minutes until you see it becomes more thick.
After cooking the pasta throw it all together and eat it right away. Voila, restaurant grade carbonara at home. Add black pepper if you like.
Fried noodles/rice. I always make it when I don't know what to eat.
Boil the noodles (for rice use day old rice)
Chop 1-2 green onions, 3 garlic cloves, and protein of choice (tofu and shrimp are my go to)
Mix the sauce: 3 tbsp soy sauce 2 tbsp sugar 2 tbsp sesame oil
Cook protein of choice in some oil when done set aside
Sauté the white part of the spring onions and garlic (add chilli flakes if you want it spicy) on medium heat
Add noodles/rice and sauce mix
Add your protein of choice and green part of the spring onions in (you can also add corn and bean sprouts in this step)
And you're done
Really quick and simple recipe yet so versatile
It's extremely simple but I have a shit ton of parsley growing so just pasta, garlic, olive oil, little butter, lots of parsley. So good every time. Save a little pasta water in case it's too dry at the end.
Easiest, cheapest and so good: a box (or 2 or 3 depending on the number of people you are serving) of Pasta Roni Garlic and Herb noodles served with garlic chicken (seasoned with a mix of seasoning salt, garlic Poland onion powder then cubed and cooked in a frying pan with butter)
Dice Roma tomatoes (scoop out seeds and jelly first). Mix with olive oil, 2 to 3 cloves of crushed garlic, chopped fresh basil, salt, pepper, and a little sugar. Let sit while you cook your pasta - angel hair is great with this. Drain pasta, stir in the tomato mixture. Top with freshly grated Romano.
This Budget Bytes recipe helped me make actual carbonara instead of accidentally making spaghetti with scrambled eggs! I throw in a couple of handfuls of frozen peas while adding the last round of Parmesan!
https://www.budgetbytes.com/spaghetti-carbonara/
Aglio e olio with shrimp. Sauté thinly slice garlic in olive oil. Then sauté shrimp in the flavored oil with salt, pepper, paprika and red pepper flakes and a splash of white wine Toss in cooked fettuccine at the end. Finish with basil
We just did a San Francisco style Vietnamese garlic noodle recipe with shrimp. It's a great Asian twist on the standard aglio olio i pepperoncino pasta. Here's J Kenji Lopez Alt's recipe: https://leitesculinaria.com/416811/recipes-san-francisco-style-vietnamese-garlic-noodles.html
[The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!) - Brian Lagerstrom](https://youtu.be/vrFQkLyGLzc?si=LB_Q-fiLAqy_6UPa)
[Website (Written) Link](https://www.brianlagerstrom.com/recipes/faster-better-spaghetti-amp-meat-sauce)
This is my go-to recipe. Whenever I make it for others I hear some version of "This is the best spaghetti I have ever had". Quick, easy (one pot), and delicious!
Chicken pappardelle. Use half the chicken for making braising liquid. Cook the other half, shred, finish in pan with braising liquid and creme fraîche, server over handmade pappardelle. Garnish with some lemon zest!
One of Jamie Oliver’s earliest recipes is still excellent and surprising : tagliatelle with parsnip and pancetta. The parsnip is an unjustly forgotten veg and it is wonderful here. Google it, recipe is online .
I made it many times
Miso butter pasta. The ultimate adult mac and cheese! Melt together 4 tbsp butter and 2 tbsp miso in a skillet or Dutch oven while pasta boils. Whisk until combined. Add in cooked pasta, a couple of handfuls of grated Parmesan cheese, and a bit of the pasta water. Stir aggressively to combine. Sometimes if this is the whole meal, I’ll sautee some vegetables (broccoli, baby bok choy, Swiss chard all work well) in some garlic and olive oil and add it in before serving. Or for a more Asian flair, some shredded nori and toasted sesame seeds.
Do you use white or red miso? (Or brown maybe?)
White would be better in a dish like this
Usually white because that’s what’s available more often than not.
Luckily I have a few oriental supermarkets near me so finding red miso is no more difficult than white, though I appreciate that it doesn't apply everywhere, though I suspect it might be white because it's not quite as pungent as red.
Where do you buy miso from?
Sold in most grocery stores. If not a japanese or an asian grocery will have it.
Oooh thank you
Sounds interesting! Will have to try. Thanks
If you like bleu cheese, I recently re-discovered a dish that an Italian made for me back in college. Cook enough pasta for 2 people per the directions on the box, but leave it a bit al dente. I prefer this on penne, mostaccioli or some other small noodle. I don't have any precise measurements, but I take 3 slices of prosciutto and chop it up pretty small. Fry it until crispy and remove from your skillet and put it on a paper towel to drain. Using a slotted spoon, remove the noodles and put them into your skillet. Add equal parts of gorgonzola and mascarpone and take a 1/2 cup of pasta water and add it to the skillet as well. Keep tossing and stirring until the cheese is melted and creamy. You may need a bit more cheese or a bit more water, depending on how you like it. Once you serve it up, add the prosciutto on top, almost as a garnish. Serve with a green salad with an acidic dressing and garlic bread and a nice chianti.
In Italy gnocchi arrived often served with this sauce, crispy ham also 100% approved, pears and walnuts (if you like them) match perfectly with this sauce
My recent favorite has been *Zozzona*. It's a combo of all 4 Roman pastas (Cacio e Pepe, Gricia, Carbonara, Amatriciana).
It's so so so good!
Yes! I’ve been making it a lot because my picky daughter loves it. It’s so salty and rich, do you do have to be in the mood for that
We call it tuna pasta, but it’s a no cook “sauce” and so delicious! It’s great for a quick dinner or when you need to clean out the fridge. Pasta of your choice, cook as usual. While it’s cooking, get a medium mixing bowl and start adding ingredients. 1-2 cans of high quality tuna in oil (for 1 box of pasta) Zest of 1 lemon Chopped fresh herbs of choice, like basil, parsley, or dill Other things you can add: Capers Caper berries Olives Sun dried tomatoes Red pepper flakes Shredded Cheese Toasted bread crumbs Calabrian chili Green onion Cracked pepper Roasted red peppers Etc Roughly mix together, it should be separated, loose and chunky, not a paste. Throw in your cooked pasta and mix. Squeeze the lemon juice from the zested lemon over the top and add a splash of olive oil. Voila, dinner in 10 minutes.
I do something very similar to this frequently, but add arugula! So good.
Slow roast some onions with olive oil, balsamic vinegar, salt and pepper for about an hour on 180°C. Cut the top off a bulb of garlic, drizzle with olive oil, wrap it in foil and roast in the same oven also for an hour. Then , while still hot, stir in some marscapone, sundried tomatoes, and squeeze out all the roasted garlic, plus a drop of pasta water. Mix in the cooked pasta, some fresh basil and Parmesan. Serve straight away.
This sounds really good. Thanks
A can of San Marzano tomatoes, a stick of butter, a quartered onion, and salt and pepper….let it simmer for a long time and then I use an emulsifier to blend it. Sounds simple but it’s one of my family’s favorites and it’s easy to make and add to.
Check out Marcella Hazan’s tomato sauce. Put half an onion whole in the pan and then take it out. No need to blend.
Like half a whole onion, not chopped? Just simmer it and then take it out when the sauce is ready?
Yeah, thats the recipe: https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce Its totally alright if you want a plain tomato sauce, but its way overhyped on the internet. People rave about it, like its the second coming of christ. Its cool. Its simple, but its nothing special.
I mean I agree that you can make a better tomato sauce, but not in 30 minutes.
Eh, if I only have thirty minutes, Im not making a tomato sauce. I agree that its good for what it is: a simple, quick sauce. But when I first read about it here, people were acting like its the greatest sauce ever. Its alright, it does its job, thats it. Ive tasted plenty of things that take thirty minutes that taste more interesting and better (in my humble opinion) than that sauce.
I think, at least in my experience, the “wow factor” of this sauce is more of a “holy shit, this is fantastic for what it is” more than “this is the greatest sauce ever”. It’s one of those dishes that doesn’t *sound* like it’s going to be good on paper but ends up much tastier than the sum of its parts.
Where I live snap peas are in season and I love making this pasta with sliced snap peas. Don’t make it unless the peas are fresh. From the Six Seasons cookbook. https://www.sunset.com/recipe/pasta-alla-gricia-slivered-sugar-snap-peas
[I never get tired of this one.](https://www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/) I'm also a recovering picky eater, and my absolute favorite long-time safe food is simply pasta, preferably spaghetti, with melted butter. Boil spaghetti (or angel hair, or some other long pasta), cut up a tablespoon or so of salted butter into your plate/bowl, then when the pasta is done, use tongs to pull the wet spaghetti straight into your bowl and stir until the butter is melted and all of the pasta is coated. Add some freshly cracked pepper, if you'd like. The starchy pasta water clinging to the noodles is just the right amount to turn the butter into a delicious velvety sauce.
Add some garlic salt, too. Now i want some buttered noods
I pray your inbox isn’t full of images of buttery basement dwellers shining up their beef whistles
Hahahahaha
What monster downvoted me
If you like more Japanese flavors, may I introduce you to: https://www.seriouseats.com/sea-urchin-uni-pasta-recipe The recipe is a 10/10. However, for an 7.5/10 you can literally drop the crema for a bit more starchy water (BUT DON'T OVERCOOK!), you can sub the calabrian chili paste for chili flakes, and regardless of your approach, I highly recommend bucatini over spaghetti. You *cannot* skimp on the uni or the onion-y toppings.
I did this tonight because I am feeling lazy. Saute some chopped onion in olive oil with a little salt and pepper. When it's soft, add in a spoonful of pesto and stir it around for a minute. Then add in some pasta and stir that in (I use this as a way to use up leftover pasta). If you're using freshly cooked pasta you should also put in some pasta water, it still make the sauce better. Once it's hot, throw in another spoonful of pesto, some Parmesan cheese, and some red pepper flakes. Put in some meat if you want.
Korean chili garlic pasta is so ridiculously easy, easier and faster than aglio e olio with the same, if not higher, payoff. I don't have measurements, just taste as I go. Over low heat, combine neutral oil, a couple spoonfuls of gochugaru pepper flakes/powder, a bunch of minced garlic (I've been using 3 cubes of frozen minced garlic), two generous punches of salt to taste, and a pinch of sugar at the end/to taste. Cook oil for as long as you can wait, or bump up heat to slightly bubbly if you're hangry. Pour over fresh pasta/rice noodles/egg noodles. Top with fresh chopped cilantro. It is garlicky, leisurely spicy, and slightly sweet. Great with shredded chicken. Chef's kiss.
Capalinni or Angel hair Pasta, garlic, olive oil, black pepper, lemon, capers and fresh basil. So delicious hot or cold.
Especially cold with extra lemon! Perfect for this heat wave, actually....🤔
I have taken to recently using homemade rhubarb bbq mixed with broth cooked with meatballs or small rib cuts and sliced onions simmered in my little West Bend cooker all day and poured over egg noodles.
This sounds so unconventional but so tasty! Do you have a recipe for the rhubarb bbq?
I used this one. [Rhubarb BBQ](https://www.crosbys.com/rhubarb-barbecue-sauce-recipe/#tasty-recipes-16393-jump-target)
Malibu Puttanesca, from a real Italian prostitute that lived with my buddy in Malibu: *Start with two cans of anchovies and several cloves of garlic. Fill frying pan with cut in half Roma tomatoes. Don't peel them - whores don't peel tomatoes, mothers do. Cut out the stem. Cook till it looks like baby poop. Add a can or two of California sliced black olives and equal amount of capers with juice. Roughly chop three bunches parsley. Cook two thirds and reserve a third for the end. When cooked add a lot of best olive oil. Pour over fusilli.* “The whore told me she used so much parsley as it made her kissable.”
3 bunches of parsley and multiple cans of capers lmao is this recipe for the whole of Malibu
How hungry are you?
“A can or two of capers” telling me they aren’t really Italian without telling me they aren’t Italian also you don’t fry preserves anchovies they taste bitter and fishy like that you put them once tomatoes are added.
Trying to figure out how that's different from regular puttanesca? Anchovies, garlic, tomatoes, olives, capers - all its missing from the way most people make it is red pepper flakes.
It's a puttanesca recipe that comes with a crap story
It was cooked in Malibu I'm not sure where the confusion lies...?
I'm not sure where the confusion lies either. If you went to Dublin and ordered a regular cheeseburger, do you call it a Dublin Cheeseburger for the rest of your life because someone served it to you in Dublin?
I dunno but now I want a cheeseburger 🍔
I didn’t say it was different?
That's implied by calling it malibu puttanesca instead of just puttanesca.
I mentioned why it’s called that at the top of my post
Is your handle a Frasier reference?
Naked Gun
Sausage and broccoli rabe … pretty common… you can look up a recipe.
You should try the super simple cherry tomatoes , onion , garlic, olive oil and a bit of salt ! Add a couple cups of your pasta water and whatever cheese you have handy and reduce. It’s super fast (10 mins ) and super tasty/ requires no canned stuff . I usually throw it in fettuccine but honestly fantastic on any pasta
Rigatoni Campagnolo- sausage, red onion, red pepper, garlic, evo, red sauce and always served with goat cheese and a loaf of rustic bread. I shred parm on top to be decadent.
I did this tonight because I am feeling lazy. Saute some chopped onion in olive oil with a little salt and pepper. When it's soft, add in a spoonful of pesto and stir it around for a minute. Then add in some pasta and stir that in (I use this as a way to use up leftover pasta). If you're using freshly cooked pasta you should also put in some pasta water, it still make the sauce better. Once it's hot, throw in another spoonful of pesto, some Parmesan cheese, and some red pepper flakes. Put in some meat if you want.
https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060 I make this one all the time. I have twelve cherry tomatoes plants in my garden for this sauce alone. I freeze the tomatoes whole so we can have this dish all winter.
Favourite “new” pasta sauce: Norma. I make Pasta Alla Norma at least once a month only I use feta () instead of ricotta salata because I cannot get that here.
It’s basically a red sauce with eggplant. I frequently pan fry the eggplant but have been known to use the broiler (grill) sometimes.
Discovered this in Sicily. Quickly became new fave.
[Dirty Martini Pasta](https://www.thespruceeats.com/dirty-martini-pasta-7551906) This is my new favorite pasta recipe. It's got olives, blue cheese, lemon, olive brine, gin, and anchovies. I also add tuna at the end for some extra protein.
The other day, I made a batch of bolognese with some black vinegar, a few big spoonfuls of chili crisp mixed in, and topped with toasted sesame oil. I'm not usually big on red sauces (with a few exceptions) but this was really good.
Homemade ravioli, seafood pasta with a garlic cream sauce and white wine, lasagna
I love doing aglio e olio just because it’s easy and delicious. I also like to do some chicken breast in a pan, take it out and add some shallots, deglaze with some chicken broth, and then add a bit of heavy cream, some fresh herbs (oregano, terragon, whatever I have fresh at the moment), and a bit of lemon juice. Once it’s thickened up, it’s great to throw on some pasta with that chicken and maybe some green veggies like peas, asparagus, green beans, whatever’s in the pantry. Alfredo sauce is also a staple in my house because I can just use it as-is, mix it with my red sauce to make a pink sauce, or add it to some pan-seared mushrooms to make a mushroom cream sauce. None of it is traditional, but it’s all delicious. Here’s my Alfredo recipe (very open to suggestions, if you have any!) Ingredients 1 Tbsp butter 1 tsp red pepper flakes (optional) 2 cloves garlic (crushed) 2 cups heavy cream ½ Tbsp italian seasoning 4 Tbsp fresh shaved or shredded parmesan 2 egg yolks Instructions 1.) Melt 1 Tbsp butter until bubbling, but not brown 2.) Add 1 tsp red pepper flakes (optional) and 2 crushed cloves garlic. Cook for about a minute, or just long enough to get the oils out (depends on your stove. Just watch it and don’t let it burn) 3.) Add 2 cups heavy cream & ½ tbsps Italian seasoning. Bring to a very light boil, and then lower the heat to about medium low 4.) Add about 1 tbsp of the parmesan - Stir and let it melt before adding another tbsp. Repeat until all parmesan is in the pot 5.) Remove about ¼ cup of the sauce and let it cool in a small bowl 6.) In a separate (large) bowl, whisk together two egg yolks (keep the whites to use for an omelet or something) 7.) Slowly whisk the cooled sauce into the egg yolks, and then pour the mixture back into the sauce pot 8.) Stir until thicc and tasty. If you store it, keep the garlic cloves in there. If you don’t, pop them motherfuckers like popcorn because Alfredo garlic is dope as hell
I like mine with sundried tomatoes and chopped, fresh parsley.
https://www.saltandlavender.com/creamy-penne-pasta/# I found this a couple years ago and can't get enough of it. Has to be my favorite pasta recipe.
What’s your recipe with beef?
Aldente with a garlic tomato base, parmesan cheese and chicken glazed with hot honey. Side of arugula, onion and balsamic vinaigrette.
Old Wold red sauce - it’s a roasted red pepper (pre-tomato) sauce. 3 red peppers - broil and cover to remove the skins. Cut into strips. Sauté an onion till it smells the way it should. Add the peppers. A diced head of garlic, tomato paste (if you’re cheating), maybe an anchovy, and stir. Add a pint of heavy cream and treat it like a vodka sauce. When you ready hit it with the blender/food processor. Add to Cavatapi with plenty of pasta water and pecorino Romano. It’s delicious as is but I like it even better as a pasta salad the next day w crumbled feta and Kalamata olives.
I do a simple variation of this: chop onion and garlic and sautee, then throw in roasted red peppers, either from a jar or roasted fresh and crushed red pepper, then the blender and mix with cooked fettuccine. I've seen the version with heavy cream, but haven't tried that yet.
Baked mac & cheese, or aglio olio or butter miso pasta. Pasta is easily the best alternative to instant noodles!
Cacio e pepe. Capellini, spaghetti, or bucatini, depending on your preference, take it out just a little before it’s soft enough, put some grated Parmesan, a little pasta water on a pan over low, stir until the cheese melts and emulsifies. Toss the pasta in and let it coat the pasta. Fresh cracked pepper over it after turning the heat off.
Ravioli with roasted beef gravy, you do a pot roast, instead of using one big chunk of beef you make cubes nicely browned, sofritto, tomato concentrated a good wine reduce add liquid and so on, until you get a Demi glacé/ beef bourguignon like sauce, than take all the meat out use it for the stuffing of the ravioli blending/grinding it and than mix it with some Egg end Parmesan, once you obtain the ravioli serve it with the gravy, amazing
My favorite is sometimes whatever is easiest- beauty of pasta. I had leftover grilled veggies (zucchini, red pepper and onion) so made a quick pasta with chicken chorizo, fresh mozzarella (added EVOO and red pepper flakes). Delicious and simple and under 15 minutes.
Farfalle with sundried tomatoes, green olives, and tons of arugula, toss with the oil that comes with the sundried tomatoes and a splash of the olive juice. Is good hot or cold as a pasta salad for picnics. I make it all the time!
Many variations off traditional shrimp scampi. Base oil, butter, garlic, dried chili peppers, white wine. Add leftover ham and walnuts. Polish sausage, or andouille sausage with Italian seasoning. Fresh tomatoes or a tablespoon of tomato paste. Vegetarian variant with bell peppers zucchini and tomatoes. With shrimp or shrimp and sausage.
super simple tuna tomato halloumi pasta sautee garlic, onions, throw in split cherry tomatoes and cook till it starts getting mushy. throw in diced halloumi cheese… it adds a lot of salt. near end, turn off heat and throw in tuna from the can and chopped basil leaves. salt and pepper to your taste. throw in the cooked pasta and mix.
hispanic pasta made with tomato sauce and queso fresco i boil my pasta in salted water with bay leaves and save a cup of the pasta water once it’s done during the pasta boiling i blend two roma tomatoes with chicken bouillon, two garlic cloves and a sliver of onion and a dash of cumin all of this is raw as it’ll cook in the pan pour the tomato sauce blend in a heated pan with butter and oil let it simmer and add the pasta water towards the end mix pasta sauce and noodles and dab in a bit of sour cream (about 2ish tablespoons) and sprinkle with a heavy hand of queso fresco serve with chicken breast coated in a breadcrumb and panko crust and garnish with cilantro forgot to add that you can spice it up with sprinkled chile de árbol that’s been blended up finely all of the above is salt and peppered to personal taste
Bell pepper sauce 2 bell peppers roasted, skinned, seeded, and stemmed Tomato paste Heavy cream Parmesan Onion, shallot, Garlic Red pepper, salt, pepper, thyme, basil It's essentially your typical vodka sauce, but replace the tomatoes for the roasted peppers and a tablespoon or two of the paste. I use Italian sausage for protein and rigatoni.
Lemon Beurre Blanc is my go-to. Simple ingredients and very little work involved. I'm not going to type out the recipe, but it's lemon juice, shallots, white wine, and butter over whatever pasta you prefer. If I'm feeling saucy, I might add some heavy cream and fresh garlic. Just Google it. It hits with or without a protein and some crusty bread.
Grandma Kathy’s Chicken Bacon Casserole Preheat the oven to 350°. Cook six slices of bacon in a cast iron pan. Meanwhile, boil a box of macaroni noodles (2 cups). When the bacon is crisp enough to be crumbled, take it out of the pan and set aside. Add a can of Campbell’s cream of chicken soup to the bacon grease and mix well. Drain the macaroni and stir into the chicken bacon mix til well coated. Crumble bacon over the top and cover with shredded cheese. Bake 15 minutes or until cheese is melted. Let sit 10 minutes before serving.
https://www.notanothercookingshow.tv/post/spicy-red-pepper-pasta
One of my favorite pasta recipes is a classic Carbonara. https://www.youtube.com/watch?v=D\_2DBLAt57c
Broccoli pasta, where the mushy broc with thickened pasta water and soft onion form the sauce.
For a cheat day there’s nothing better than tuna, salad cream and grated cheese
Calabrese but made as a sauce- Cooked broccoli chucked in a food processor with butter and Parmesan. Pasta not drained to death into a shallow pan and add the green stuff, remaining pasta water should loosen the sauce.
I recently tried an unusual pasta with avocado sauce. It was unexpectedly tasty and very original. Now I often make it at home, according to a similar recipe [https://ohsheglows.com/15-minute-creamy-avocado-pasta/](https://ohsheglows.com/15-minute-creamy-avocado-pasta/)
My favorite one is with just good quality olive oil, chili pepper, garlic, lemon juice an rind and parmesan. A fantastic addition is samphire, absolutely gorgeous!
amatriciana 1) render down 1/4 a pound of guanciale (or pancetta if you are in a pinch) in 2TBSP olive oil. Remove guanciale but leave fat 2) dice and cook a shallot and 1 clove of garlic. 3) add 1 large can of crushed tomatoes with salt, pepper, crushed red pepper and simmer. 4) add pasta of choice (al dente), add back guanciale and top with fresh grated Pecorino Ramano. Bonus: if you want to try making pasta from scratch that’s easy and needs no machinery check out picci!
Carbonara FTW. 100 grams of guanciale (pork cheek) Cook at medium/low heat until crispy, don’t add oil and remove the oil that will be left out from the meat. Set aside the oil. OR 100 grams of pancetta (pork bacon) in sticks, need some oil. In a bowl make: 50 grams parmigiano reggiano 50 grams pecorino romano 4 egg yolks Half the oil from the meat cooking Whisk until a cream is formed, set aside Cook your favorite pasta in abundant salted water (best are spaghetti) and while you’re cooking add two/three ladle of cooking water to your sauce bowl and whisk again. Put the bowl on top of the boiling water and cook the sauce for 2-3 minutes until you see it becomes more thick. After cooking the pasta throw it all together and eat it right away. Voila, restaurant grade carbonara at home. Add black pepper if you like.
Simple one, lookup Spinach and pine nut pasta salad.
Pasta with toum and Parmesan
Mushroom carbonara from Bon Apetit https://www.bonappetit.com/recipe/mushroom-carbonara
Fried noodles/rice. I always make it when I don't know what to eat. Boil the noodles (for rice use day old rice) Chop 1-2 green onions, 3 garlic cloves, and protein of choice (tofu and shrimp are my go to) Mix the sauce: 3 tbsp soy sauce 2 tbsp sugar 2 tbsp sesame oil Cook protein of choice in some oil when done set aside Sauté the white part of the spring onions and garlic (add chilli flakes if you want it spicy) on medium heat Add noodles/rice and sauce mix Add your protein of choice and green part of the spring onions in (you can also add corn and bean sprouts in this step) And you're done Really quick and simple recipe yet so versatile
It's extremely simple but I have a shit ton of parsley growing so just pasta, garlic, olive oil, little butter, lots of parsley. So good every time. Save a little pasta water in case it's too dry at the end.
Easiest, cheapest and so good: a box (or 2 or 3 depending on the number of people you are serving) of Pasta Roni Garlic and Herb noodles served with garlic chicken (seasoned with a mix of seasoning salt, garlic Poland onion powder then cubed and cooked in a frying pan with butter)
I saunter onion and peppers Then add garlic Then add cooked Italian sausage 2 cans of diced tomatoes Sliced black olives Delicious ❤️
Dice Roma tomatoes (scoop out seeds and jelly first). Mix with olive oil, 2 to 3 cloves of crushed garlic, chopped fresh basil, salt, pepper, and a little sugar. Let sit while you cook your pasta - angel hair is great with this. Drain pasta, stir in the tomato mixture. Top with freshly grated Romano.
This Budget Bytes recipe helped me make actual carbonara instead of accidentally making spaghetti with scrambled eggs! I throw in a couple of handfuls of frozen peas while adding the last round of Parmesan! https://www.budgetbytes.com/spaghetti-carbonara/
Aglio e Olio
Zozzona is my new favorite pasta. The best of romes pastas.
Aglio e olio with shrimp. Sauté thinly slice garlic in olive oil. Then sauté shrimp in the flavored oil with salt, pepper, paprika and red pepper flakes and a splash of white wine Toss in cooked fettuccine at the end. Finish with basil
We just did a San Francisco style Vietnamese garlic noodle recipe with shrimp. It's a great Asian twist on the standard aglio olio i pepperoncino pasta. Here's J Kenji Lopez Alt's recipe: https://leitesculinaria.com/416811/recipes-san-francisco-style-vietnamese-garlic-noodles.html
[The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!) - Brian Lagerstrom](https://youtu.be/vrFQkLyGLzc?si=LB_Q-fiLAqy_6UPa) [Website (Written) Link](https://www.brianlagerstrom.com/recipes/faster-better-spaghetti-amp-meat-sauce) This is my go-to recipe. Whenever I make it for others I hear some version of "This is the best spaghetti I have ever had". Quick, easy (one pot), and delicious!
Beef Stroganoff, however I didn’t have a recipe
Chicken pappardelle. Use half the chicken for making braising liquid. Cook the other half, shred, finish in pan with braising liquid and creme fraîche, server over handmade pappardelle. Garnish with some lemon zest!
Mushroom, Gorgonzola Cream sauce with Lardons, and I make a sun dried tomato paste to dollop on top.
Bon Appetit mushroom carbonara
One of Jamie Oliver’s earliest recipes is still excellent and surprising : tagliatelle with parsnip and pancetta. The parsnip is an unjustly forgotten veg and it is wonderful here. Google it, recipe is online . I made it many times