Originally Posted by dvdegeorge
Spaghetti is all about the sauce
Hence the reason for large batches when I make it,it's then frozen in smaller containers and defrosted as needed.

Also nice is a vodka sauce but I prefer that over penne or gnocchi but spaghetti will work

Olive oil
small onion
garlic cloves
2 cans(28oz) crushed tomatoes
crushed red pepper flakes
3/4 cup vodka
3/4 heavy cream(or half and half)
Grated parmesan cheese

heat enough EVOO to coat a large frying pan
saute diced onion and dice garlic cloves along with the red pepper flakes
Add the crushed tomatoes and let come to a slow boil
Now lower the heat and add the vodka
you can also season with salt,pepper,garlic powder, a dash of sugar and some basil(fresh is bonus)
Let simmer approximately 10-12 minutes
Now add the cream and stir in and lower heat.

Your spaghetti should have been boiling and be al dente
Grandma used to take a piece throw it at the wall and when it stuck it was cooked. I'd say jut taste it
Drain pasta and I like to put a scoop of the sauce right in this the pasta and stir then add more over the top
Add the parmesan cheese and you are ready to mangia

Here is gnocchi with homemade vodka sauce

[Linked Image]

Proud to be a true Sandlapper!!

Go Nats!!!!