pasta sauce recipes

rfran

I find that most of the sauces I eat wit pasta can just as easily be eaten with a baked potatoes so the question could be what would you like to eat?

mlz1413

cook pasta, seperately heat through tinned toms and add chopped bacon. If you like onion & garlic these can be added. then when pasta is cooked and drained add to tom mix and stir on a low heat for a minute.

I love my pasta with toms, chilli, chiziro and mushrooms but that might be a tad spicy for the children.

My fella doesn't enjoy pasta unless its macaroni cheese or lasanga - why he can't see that pasta is pasta regardless of the shape is beyond me!

zfrl

Thanks, I thought the OP meant something you sprinkle on! Never used any powder ones always home made.

maggiecon

I made a lovely pasta last night which the kids loved.

fried some chicken for a bout five minutes then added some cherry tomatoes for a couple more minutes then half a tub of creme friache a spoonful of pesto for last minute or two.

pour over boiled pasta.

Simple and lovely

boydE

great ideas, sounds tempting some of your recipes :thumbs:

claret1980

Pasta should be treated with respect. It's amazing stuff when cooked properly. Google some authentic Italian recipes and you will soon find out what I mean!

In the meantime, this is my favourite pasta meal; http://italialicious.blogspot.com/2009/05/spaghetti-alla-carbonara.html

It's proper carbonara - i.e. no cream! Probably not one for the kids, but you should give it a go!

Penelope_Penguin

Chilli can carne with pasta - Texan hash

The idea of you and your children eating pasta with sauce made from powder makes me weep There are so many easy pasta sauces out there - just google pasta sauce and the meat or veg that you want to cook, and you'll have any number of sauces

What does your wife have against pasta, btw?

rachbc

oh my where to start

favs in our house are carbonara (eggs, pancetta and parmesan), ragu bolognaise, with brocolli and chilli, amaratciana (toms, bacon and chilli), puttanesca (tomato, olives, anchoives and capers), pesto, with egg, lemon and parmesan, nigella's chicken from the venetian ghetto (with pinenuts and sultanas), alla medici (cream, peas and ham), meatballs in tomato sauce, with seafood in either cream and white wine or tomato sauce.

Other than the ragu which requires long slow cooking, and the chicken one which you need to roast the bird first, take more than the cooking time for the pasta to make...

Maybe try some italian recipes to get a taste of what pasta is supposed to be like and you might enjoy it a bit more!

Fruball

rachbc wrote: »

oh my where to start

favs in our house are carbonara (eggs, pancetta and parmesan), ragu bolognaise, with brocolli and chilli, amaratciana (toms, bacon and chilli), puttanesca (tomato, olives, anchoives and capers), pesto, with egg, lemon and parmesan, nigella's chicken from the venetian ghetto (with pinenuts and sultanas), alla medici (cream, peas and ham), meatballs in tomato sauce, with seafood in either cream and white wine or tomato sauce.

Other than the ragu which requires long slow cooking, and the chicken one which you need to roast the bird first, take more than the cooking time for the pasta to make...

Maybe try some italian recipes to get a taste of what pasta is supposed to be like and you might enjoy it a bit more!

Where do you live? I fancy coming for dinner

lostinrates

claret1980 wrote: »

It's proper carbonara - i.e. no cream! Probably not one for the kids, but you should give it a go!

I've literally and mistakenly started argument where someone got up and walked out so deeply felt was the dischord over recipes in the group of about a dozen of my Italian friends in Italy when I raised the question of just what recipe was ''best'' and ''correct'' for carbonara after reading an article about it in a foodie magazine over there.

I now take the view its a little like a regional recipe here....there will be veriations...like a dorset apple cake ...the recipe is roughly the same but everyone's mother/grandmother does it very slightly differently. The thing is all the variations are good. I've long since let (Italian) DH cook it when we are having it to avoid starting a row!;)