pasta sauce recipes

lostinrates

rachbc wrote: »

nigella's chicken from the venetian ghetto (with pinenuts and sultanas),!

That's one of my favourites too.

while th last of the stored squash linger on one of our favaourites is a combination of roasted squash cubes blue cheese, chestnuts and bacon sometimes with roast garlic or onion too.

Mushroom sauces are as good as they always have been,whether light or creamy.

And I love a lemon sauce with some garlic and fresh rocketand a little cream or mascopne or even philladelphia...like my post above..recipes adapt with what's available and affordable and who cook it and who its for.

There are as many ays to eat pasta as there are fillings for a sandwich. I also think its as quick and surly cheaper to whizz up any number of variations of a basic tomato sauce that it can be to open and heat a jar...certainly in he time it takes the pasta to cook.:)

funkycat06

we have pasta with tomato and herb sauce ,pasta with tinned meatballs, pasta bake , pasta with sauce and chopped up hot dog sausages .And spag bol

kutsu119

Pasta aglio olio e pepperocini - heaven in a bowl (...or on a plate).

Tinned hotdogs? tinned meatballs? I weep...

patchwork_cat

One of my kids favourites was pasta, peas and ham with a bit of olive oil and /or grated cheese/parmesan. They also love proper Carbonara without cream!

claret1980

lostinrates wrote: »

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!;)

Ha ha. That did make me laugh! I'm not Italian, but aware that there are regional variations of the dish. The last time I visited Italy I went to Rome and read up A LOT about their food before going. Hence the lack of cream! How does your DH do it?

Sublime_2

I've got a meat feast pizza. Only thing is, its dated yesterday. Is it safe to eat? It looks ok.

BitterAndTwisted

Of course it's safe to eat IF you've had it in the fridge since you got it home AND you're happy that the fridge temp is cool enough. I wouldn't think twice about eating it, myself. Well, if I was still a meat-eater, that is.

boydE

dry fried 4 chicken breasts
big pan of shell pasta with peas
as someone suggested condensed mushroom soup

combined all together, added a little salt.

was very nice

Sublime_2

Thanks, the reason I was concerned is because I'm sharing it with my kids in a minute.

lostinrates

claret1980 wrote: »

Ha ha. That did make me laugh! I'm not Italian, but aware that there are regional variations of the dish. The last time I visited Italy I went to Rome and read up A LOT about their food before going. Hence the lack of cream! How does your DH do it?

Using an unbelievable amount of bowls for a pasta dish.:)

He does use cream....but curses my Anglicised version with white vermouth and garlic though. (Though the Italian friend who walked out in disgust DOES use garlic...and is Roman. The rest of the people around the table were mainly northern, and we were in Milan

Quickly I've just looked it up in Il Cucchiaio d' Argento..which is the iconic Italian cookery book..and it says:

panchetta, eggs, pecorino, parmigiano, butter,garlic and salt & pepper.

IMO it would be worth taste testing all versions over a few weeks...all have got to be better than pap from a jar!:)