pasta sauce recipes

BitterAndTwisted

I suspect that if the OP and partner don't like pasta it's because they've never tried some of the fresh ones available. Heaven on a plate no matter what you put on it. The good stuff only really needs a dribble of decent quality olive oil and a few grinds of black pepper.

rachbc

lostinrates wrote: »

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!:)

Marsla, not vermouth, and no garlic (or cream) here!

Even with my only very faint italian heritage I find jars, packets, tubs, powders and soup all sacriledge to pasta!!

meritaten

my most asked for pasta dish is this
Gammon or ham and Leek pasta.
first cook enough pasta to almost fill your casserole dish, then cook a gammon steak until almost done then chop it up (or chop up some cooked ham)
then slice your Leek (you CAN leave it out if you dont like it) and par boil it and drain well.
make enough cheese sauce to ensure that the pasta is well coated and combine all the ingredients (it sounds like a lot of faff to make but it really doesnt take long and you can use a packet or ready made sauce if you want).
season well and sprinkle over some breadcrumbs and some grated cheese (again - not essential as the cheese in the sauce will brown it slightly)
place in a hottish oven for about 35 minutes .

the kids and grandkids also enjoy this recipe with cold pasta as a salad
Pasta and prawns
any amount of cold pasta
enough cooked prawns to look generous (about a half to one cupful of prawns to about a pint of cold pasta)
marie rose sauce ( i make mine with equal quantities of mayo, salad cream and tomato ketchup, then add a dash of worcestshire sauce, salt and pepper). combine and chill till serving. absolutely devine with some good wholemeal bread or crusty loaf, and a green salad.

sexymouse

Very quick, and not too unhealthy, is to just stir a couple of teaspoons of pesto from a jar through cooked pasta. There are lots of different flavour options in the supermarkets now, and if you wanted to make it into a creamier sauce, just stir in a tablespoon or two of creme fraiche. Sprinkle with grated cheese as well for another option.

pixiedust09

You've all inspired me to be more adventurous with pasta, all your ideas sound yummy. I normally just use seeds of change tom and basil sauce.

penelopedee_2

Our family fav is prawns with mange tout/peas/baby sweetcorn in a home made tom sauce (tin chopped toms, italian seasoning, tiny bit dried chilli). Chuck it all into a frying pan to heat it through and serve up with some cooked pasta bows.

BUXTONRABBIT

This is our favourite.
Pasta spirals 250g
4 tomatoes Skinned and chopped
60g black olives 30g of sundried tomatoes
2 tablespoons of pine nits
2 tablespoons of parmesan grated.

Basil vinagrette
4 tbls of chopped basil
1 clove of garlic
2 tbls of parmesan
4 tblsp of olive oil
2 tbls of lemon juice
Make vinagrette
cook pasta
drain
pour vinagrette over past
mix with everything else. Yummy

Skint_Catt

I'll probably get flamed for both these points but;

sadly in my experience the italians make carbonara like scrambled egg mixed with spaghetti - not appealing at all whether it's meant to be like that or not.

Secondly, kids (and me!) love penne, topped with baked beans and grated cheese

Primrose

Just found two cartons on longlife UHT milk with Use By dates of May 2010. I was planning to make yoghurt with them.
Should I use or chuck? I don't use UHT milk very often, except for occasionally making yoghurt with saved cultures so don't know how much leeway I can give myself here.

vicky_30

Is it worth the risk? Throw it away I don't think it is worth it.