Who wants it with the sauce on top?
All mixed together?
Who, who's wife. breaks it up and mixes it with the sauce?

Do you act like a slasher with the knife and fork before eating it if its left long.



Not a Dago, know what i like but it's not a religion.

I like sauce on top so I can mix it to my specifications.

Wife cuts it up on her plate. I'm surprised that she doesn't just put it in the blender. (She also snaps the pasta in half before putting it in the pot. I have accepted this as a cross that I bear.)

I tend to mix it with the sauce in the sauce pan, then plate it.

Full stalks, sauce on top and roll with a spoon.

I like it mixed in the pan before served, wife always serves it on top. She likes a little sauce I like a lot, so it is what it is.

Sauce on top the longer the spaghetti the better I like to Fork roll I'm not in the meatballs either

Sauce on top. Then mix.

We had spaghetti tonight. We/I put the noodles in a shallow bowl then pour/dip the meat sauce on top of it. Now here is the good part, we/I use the knife and fork to slice and dice, what the OP called a slasher, until the noodles and sauce are mixed and the noodles are about 1" in length. Then it is game on.

Spaghetti noodles, sauce poured over noodles, then slash and cut, eat with garlic bread. Yum! The more meat sauce the better'

Edit to add: Finely grated cheese and parmesan.

I mostly like the noodles

Another vote for on top here, with lots of high quality Parmesan Cheese and Red Pepper Flakes Please!

KB

Sauce on top with big meatballs & garlic bread.

Spaghetti, then butter on that, then sauce, then Parmesan. Roll it with a fork and big spoon. Drink plenty of Dago-red.

Close. I mix the sauce in the boiled pasta pot then serve it.

This is how I like it. If you serve this when company comes they will love it. These two recipes go together in a cook book that I got for my wife years ago. It's not less than 30 minutes like she claims.



https://www.foodnetwork.com/recipes/rachael-ray/spaghetti-all-elsa-recipe-1947110

https://www.food.com/recipe/elsas-roasted-sausage-peppers-onions-307946

Any wops comment, mix it and chop it

Meatballs, lots of Parmesan, red pepper flakes.

Don't forget bread

You did mean Grilled Garlic Bread right? hehehe

KB

Broken in half before going in the pot.
Add sauce to pot. Most varieties of Prego will do.
No slashing.

No hard bread,you heathan,with olive oil

That works too blanket :o)

With oil and herbs

If you’re breaking dry pasta up before cooking or cutting cooked pasta into pieces like 1”, you probably call it “pasketti” and live in a FEMA trailer


😂😂😂

Winner recipe there, Fo sure..................

Said it wasn't religion, it's not. Except at home.

Full length noodles on plate sauce on top.
Stinky Feet cheese. Freshly grated if we have it.

Twirl on the fork.

Most folks around here either break the noodles or slash the crap out of it.
After mixing it in the pot.

First married, wife did just that.
I told her how I liked it. "That's not how your Mom does it."
"Yeah. Ive found out how i like it"
And that's how our kids know to eat it.



Next question.
Anyone else notice it tastes different mixed up versus sauce on top?

Penny uses the “hot Italian” sausage burger that’s sold in the supermarket for the meat.
You wouldn’t believe what it does to the flavor!
I’ve broken quite a few sweats eating spaghetti!
Try it sometime. You won’t be sorry.
7mm

Only use dry pasta in semi-emergency. We take food seriously at our house. When we have spaghetti or other pasta it’s what I crank out by hand. With some dishes, finish cooking it in the sauce so it absorbs it. Do that with red sauces with spaghetti and wine sauces with capellini in such things as chicken piccata or Marsala, also shrimp scampi. Cream sauce dishes like Alfredo also benefit from mixing the fettuccine in the pot with the sauce for a bit.

As far as cutting it up, or rolling it in a spoon…slow down, learn to enjoy your food. You’re not in boot camp anymore. Learn to pick up a couple of strands on your fork without a spoon instead of seeing how fast you can cram it down your throat…have a sip of wine between forkfuls…you only go around once.

You're probably also using Raggedy-Goo sauce right out of the jar!

That's exactly how I do it.

Triggered a pasketti cutter

😂😂😂

Fast forward to 2:00. Clemenza demonstrates the proper way to eat spaghetti. It's rolled around a fork while it's held in position with a spoon.

Using a spoon is akin to drinking tea with a pinky out

Only barbarians mix it in before serving.

I said it before and I'll say it again, Americans are the BEST!

Only issue is that you guys keep on making me spit out my delicious Canadian beer you make me laugh so hard!

God bless you guys and thank you kindly!

KB

You wouldn't say that to Clemenza!!

Exactly right.

My speghetti sauce starts like this:

Yes... It definitely tastes different depending how you serve it... I also find that the different sizes of spaghetti taste different to me... I prefer standard or thick spaghetti vs the thin or angel hair..

I like it separate but can go the other way as long as it's not too dry......Homemade sauce is soooooo easy it's a must....sometimes I like some ground beef/ sausage mixed in and sometimes whole Italian sausages ..... it also must have large chunks of fresh mushrooms and fresh grated Parmesan on top.... not the crap in the plastic green shaker jar.

Fresh/warm sourdough with olive oil/balsamic vinegar and fresh garlic to dip it in....... a good Red Wine...... one of my favorite meals..... can't go wrong having a couple fresh steamed dungeones crabs on the side too 🤘🏻🤘🏻🤘🏻

Al dente Linguini is the way I roll

The best way. Agreed.

Most folks don't know how antipasto is served before the noodles and gravy

Standard linguini for Bolognese, and angel hair for Marinara.

Okay, Felix!...

9 minutes.

10 is too much.

Not a fan of Bolognese

I have been called worse lol

Depends on altitude & weather i think... Where i live al dente is achieved at 11-13 minutes depending on the day...

Before I knew better I would cut up the spaghetti or linguini.

I like to cook. Sauce is one of my specialties. Though I confess to taking shortcuts now when just cooking for myself. There are a number of different ways I prepare it besides with a tomato base. But, cooking for myself, I almost always mix it. When cooking for guests presentation is improved when you pour the sauce on top.

Last batch.









Missed the last shot on the plate. Not uncommon here. It was good.

Lots of variables, it's finnicky, the only way to tell is to chew on it as you are cooking it, you know what I mean?

Here's some quick Marinara I made from the tomatoes I grew last summer.

Braciole?

Looks great, Ed.

We just yesterday enjoyed wonderful pasta and sauce - made every once in a while by my Madelyn and pretty much the same way she has been doing it for many, many years. Our daughters simply loved it, and so do the grand kids and their spouses - why change a thing.

Angel hair pasta - the thinnest available - and a rich zesty sauce, tomato based but with a bunch of additions I do not know.

Meat balls made with some combination of beef/pork/sausage/? and cooked separately for a while, then added to the tub of long-cooked sauce to cook even longer.

Always some shredded or grated cheese - fresh stuff with big flavor that might be mostly parmesan - but the best is locatelli romano.

Pasta well drained and then into the bowl, that sauce with the meat balls spread over that, then the cheese sprinkled on top (shoveled in my case).

No cutting of pasta - roll it onto the fork, maybe use a spoon to help.

Now - I'm going to go see if we have any leftovers.

I throw mine against the wall... If it sticks, It's Done!...

Sprinkled with craft mac n cheese powder

For the meat, it's 1# of hamburger, 1# of mild Italian sausage mixed with chopped onions, when cooked then mixed with some sort of garlic and olive oil spaghetti sauce. Spaghetti cooked unbroken, cut, or chopped. When spaghetti is done, drained then sauce on top. A favorite in deer or javelina camp. It would be a favorite in elk camp also, if I could get drawn.

Bingo. An alternate to my meatballs.

I had a fairly nice little garden when my kids were small. I'd grow a bunch of tomatoes and make them into spaghetti sauce. Kids love spaghetti. But they would need a bath after eating it,....be all over their fronts,..in their hair,..smeared all over their faces,..

BEAUTIFUL MEMORIES hey?

Love meatballs.

Ate my last noodle in 2015 when I got rid of my belly.

No spaghetti for me.

Are you pretty much Keto?

Never break the noodles. In pot, to table, mangia.

Flank Steak Braciole

Did that for a couple of years we then sorted ourselves to a one a month blow out, pizza, pasta, whatever...

Pasta has nothing to do with bellies.

Nor do any carbohydrates, but that’s for another thread.

Eating a big plate of Pasta any more lately kinda' makes my eyes cross and generally feel like schit... Drink a coke with it and i feel dizzy & weak like i'm almost in a Carbohydrate Coma... Semi diabetic?.. I been layin' off the pasta and the HFCS's...

Sauce on top, full length noodles. Start by frying a diced onion with hamburger or Italian sausage. Brown meat, add sauce, simmer. I like angle hair better than thicker spaghetti. I have to have the hamburger or Italian sausage.

I hate spaghetti if it's just short noodles stirred together with a plain sauce. I used to make my own sauce too but there's some good bottled stuff available now and it doesn't take all day that way. I like a good shredded Parmigiano cheese on top to.

Bb

I mix mine but have extra sauce available. Seems as I get older I want less sauce.

Sauce on one side noodles on the other. Always been this way, freaks people out lol.

Wife makes her own sauce from homegrown tomatoes

Venison and sausage mixed for meatballs

I’d be happy with just the meatballs and sauce. The noodles are a filler lol.

I cook it to make me happy. When I eat it that some woman cooked, it isn't allways the way I really like it but I am smart enough to smile and say it's wonderful...mb

Bullschiedt.
Carbohydrates have everything to do with America's fat problem.
Everything.
You're ignorant.

Never heard of it, but it looks good. What’s in it besides the meat?

Puttanesca?

There's no such thing as wheat belly?

People who slice and dice their pasta might as well eat Chef Boyardee straight from the can - cold. And hold the fork in their fist like a shovel.

Made some spaghetti a few days ago. Bought some local "in store" made Italian meatballs. (about the size of tennis balls)

Baked the meatballs for 20 minutes at 400 degrees then added to sauce for 1/2 hour.

For sauce, I used a small jar of pizza sauce and a can of stewed tomatoes. Added some diced onions and a half cup of Marcella wine.

Broke thick noodles in half and cooked for 11 minutes. Added sauce to noodles, and covered with grated parmesan.

Turned out plenty good enough for ME!!

Virgil B.

“Wheat Belly” is a reference to distended abdomen caused by the inability to digest wheat or gluten.

Americas obesity problem has everything to do with consuming thousands more calories than are being burned.

Combined with a sedentary existence

Idiot.

Sauce on top........

Right outta the slow cooker.....after it's rested for 30-40 minutes

I break the linguini in half prior to boiling

I use these two recipies combined

Try them !

https://www.allrecipes.com/recipe/213266/meat-lovers-slow-cooker-spaghetti-sauce/

https://www.allrecipes.com/recipe/216335/splendicious-slow-cooker-spaghetti-sauce/

Noodles broke in half and spaghetti sauce mixed with noodles in the stockpot.

Oyster Pasta

Shuck a quart of oysters (about 20-25 oysters)... save the liqueur (oyster juice) and add to cheese/butter sauce pan at about 0:20 minutes. Start times are given in minutes.

Start Time 0:00

2 quart saucepan on LOW (1/10 or 2/10):
- 1/2 stick of butter
- 3 packs of neufchatel or cream cheese (each is 8 oz.)
DO NOT RUSH/PUSH or it will stick or burn... expect 40 minutes to become a sauce/liquid.
-Season sauce with cayenne, black pepper, whatever you like... personally I use 1/8 to 1/4 cup of garlic... 1/8 to 1/4 cup of Texas Peter or Tabasco (you are not looking for heat, just flavor).
(NO OLD BAY seasoning or Habanero/Ghost)... oyster/pasta/cheese recipe it is a delicate flavor. Too much heat will overpower everything. Old Bay overpowers everything. I never use with oysters.)

Time - 0:20

Start 2-3 gallons of water (salt and oil added) at the 20 minute mark on the sauce.
Add oyster liqueur to cheese sauce that is still cooking.
Chip/chunk 1/4" nuggets Smithfield ham (4 oz to 2 lbs (your call... a little or a lot)).
Open and drain a can of Le Sueur Early Peas. Kernel corn works also... OR baked/roasted green beans... asparagus etc.
You get the idea.

Time 0:35.

- With water boiling, cook 2 pounds of Angel hair pasta.
- Turn up heat on butter/cream cheese/oyster liqueur to 4/10 or 5/10 and stir some. Add liqueur (oyster juice) if you have not already done so

Time 0:38

Sauce is a smooth even liquid add the quart of oysters and dial back to LOW 2/10.
(DO NOT let oysters sauce/cheese cook more than 2-3 minutes... NEVER overcook an oyster).
Drain pasta and put in a large mixing bowl (12-15 liter) while HOT...
Pour the sauce in and stir completely immediately for 1+ minute.
- Plate pasta... then add peas/ham/corn etc. after.

SERVES 6-10 PEOPLE...

Tupperware leftover in 1/2 liter plastic. Eats cold the next day very well. Freezes great also.
Mussels, smoked fish, shrimp, scallops, or any type of chunked seafood works well also.

Capellini...Angel Hair, tossed with Costco Pesto Sauce, with a generous boost of butter and fresh pressed garlic.

Yup. And a lb of burger browned and added in.

Folks getting prissy over spaghetti is hilarious.

I thought you could cook.

1. I prefer meatballs to meat sauce by a long shot.
2. Use the secret ingredient my family has used for generations..... oregano.
3. Sauce and meatballs on top.
4. Must be angel hair pasta.

Buncha fugging pasta breakers....probably rinse it too.


But put beans in chili and watch the purses swing!

Never hear of Breaking Pasta, must be an American thing?

Doesn't that take the fun out of twirling it?

Added clarification.

Why the [bleep] would I cook? I have a wife

There’s 3 kinds of men that cook. WOPs, gays, and single men.

What do you do when she isn't there cook for you?

Leftovers.

Bourgeois!

The reason why I taught myself how to be a gourmet cook is because when I started taking wimmins out for diner they all had the same MO. They all always ordered the most expensive dishes on the menu! It became expensive, I am sure many of you here know exactly what I mean.

So I figured that if I could cook excellent food I would save a lot of money and they would hang around longer. Some stayed longer than I wanted. So I did it for sex, hehehehe

The rule at my home is when I cook she does the dishes, which is an added bonus :o)

KB

Yep. I'm a hardcore carnivore. Stir fried ground chuck in every batch of spaghetti sauce.

Meatless spaghetti is for poor folks.

I can’t abide a meal without meat.

You two better be seasoning that meat and not just yarding it in!

But who puts green bell pepper in their sauce?

That's sure popular....but I don't care for it.

I have seen some more traditional cooks cut up some small red chili though.

Unless you make Marinara Sauce! I make a killer Marinara, very simple and clean, trick is to use real San Marzano Italian tomatoes and lots of fresh Basil.

Ordered it once in a restaurant, it tasted like Ketchup!

I will say, I have never heard of putting Mac and cheese powder on my spaghetti...

However, in my family it was popular to put a tablespoon or so of apple sauce on top.

I physically recoiled from the screen when I read that.

Weird, right?

I dont do it much anymore but it was a thing growing up. I don't know how it started but I think it just cools the sauce and adds a bit of sweetness.

Idk

My sauce is fairly simple. Oregano, garlic salt and olive oil. I start off with fresh garden tomatoes boiled down slowly. (stirred the entire time) I hold off on adding the olive oil until the sauce is about 75% boiled down. It gives the sauce just a bit of taste, but its big contribution is in the consistency. It smoothes out the sauce.

Gotta admit rcamuglia, you are cranking out some pretty delicious looking pasta dishes. Good work!

Los of people go for angel hair pasta. Am I a Philistine since I prefer larger gauge pasta?

Could be I guess.


Lots of people add sugar but I never do.

OK, mister, now you're just showin off! That looks just too good. I've ordered spaghetti in a number of restaurants, mostly chains, and it always comes bland and tasteless. It's never as good as we make at home and I'm always disappointed. I'm not sure if folks just don't know the difference or if they just don't care.

Well, spaghetti is the noodle, much like angel hair, linguini, etc...

No, but certain sauces call for specific pastas for a reason

What an epiphany

Lol

Apparently, as you are in a spaghetti thread and posting anything but...

Ymmv

Angle hair is gayer'n aids.

Give me a standard spaghetti. Save the angel hair for the kids or sick old women.


Bucatini is nice too....but only cook 2/3rds to half of what you normally would with spaghetti.

I add a little brown sugar to my spaghetti sauce, it cuts the acidity of the tomatoes.

I also add Mule Deer Hot Italian Sausages to mine.

I’ve posted dishes where the cut is spaghetti, linguini and fettuccini

You dont say?

Tomatoes are supposed to be tangy and acidic.


I don't understand why you would want to change that.


Skip the sugar and add a little more evoo at the beginning or butter at the end.

Food looks good though, Rc.

Angel hair is for thinner sauces, like a Marinara. Broader noodles like standard linguini are more appropriate for something hardier, like a meat sauce.

I hate cooking shows, but if Conrad had one, I'd watch it.

I bet w the Conrad clan it would be more of an eating show with those growing kids!

Simply because you’re a chubby-chaser

😂

Make sure your TV has a V chip for censoring cuss words!

Yep...you are totally not a faag.


Totally not.

Direct hit on two targets

LOL

S & P…the choice for me

LOL. that would be the best part. And the most realistic. Plus, you're not Gordon Ramsey.

You wish faag boy.

Do you wanna get striked?!

I have seen doctors and professors on youtube argue over "calories in equal calories out".
I would not call either side idiots.
Being a consultant engineer for decades made me strive to say something positive and constructive.

The "insulin hypothesis", I think, is a more useful predictor than the calorie explanation.
In 1972 I was in intensive care for over a week from a tree topping accident.
When they pulled the IV drip out of my arm, in minutes I got so hungry that I was planning to take a bite out of a nurse's arm if she got close enough to my hospital bed.
This unresistable hunger, I believe, was caused by falling blood sugar and falling insulin.

While a spaghetti meal may only have a glycemic index of 42, that is enough to trigger more binge eating by someone with insulin resistance. More than half Americans are overweight and have insulin resistance.
To lose weight, someone must first reduce insulin resistance with a ketogenic diet. Only then will he be able to resist hunger. That means most will stay fat if they keep eating carbohydrates. You may know someone who would look better if they lost a few pounds.

I guess that's why Italians are all so fat.

Just burger here. Plenty of spice in the canned store bought spaghetti sauce. Sometimes though if there’s some sausage thawed that needs eaten it’ll go in.

BTW What the ever living fûck is evoo?

Extra virgin olive oil

Extra Virgin olio de oliva

That's evodo

Do you wake up in the morning and ask yourself "how can I show my ass today?"

Extra virgin olive oil...evoo

Pull your tongue out of Burns' ass and come up with your own stuff, TwinkleToes.

Its what homos do. Its in his nature.

How about that spaghetti?!

Lol

You mean linguini?

It's how I make it fit in the pot. I'm not using a 20 gallon pot to boil noodles just so they are longer.

Funny Spaghetti story:

So I invited this chick over for diner. I made her my Moose Spaghetti sauce and I made my own tomato, basil pasta by hand, fresh to impress her. I did not tell her that it was Moose at first.

So she is eating away, obviously loving it and exclaimed, "This is the Best Spaghetti I have ever had!" With a big smile on her face.

It was then that I told her that the meat in my sauce was Moose, which is why it is delicious and also because I made the pasta myself.

As soon as I said Moose her big smile turned into a grimace and she looked confused and she put down her fork and stopped eating. I asked her what's wrong? She said "I can't eat this, its made from a wild animal that you killed!" After that there was a long pause without anymore comment from her.

So after a few minutes I said to her, "Well I guess you have to leave now" She asked why and I said "Because I do not date neurotic women"

Errrrr...that too

If you’re triggered by different pasta shapes, this’ll really blow your mind!

Who is triggered?

Do you call that spaghetti?

That didn't happen

Are you recruiting a husband with food? WTH

The dude from the Nintendo games?

It’s foreplay for him and Burns lol

"Ordered it once in a restaurant, it tasted like Ketchup!"

You're lucky. I ordered spaghetti one time in a resteraunch and what I got was spaghetti that had literally been boiled in tomato juice. When I complain the cook (?) came out and wanted to fight right then and there. It was in Kansas City MO and I was there for a tech school. One of the worst meals I ever had served to me.

When my wife was alive, I'd make the sauce for the pasta and the kids literally went ape, especially when I used ground venison. These days when I make some, I'll use one of the store bought bottles as a base. Just can't be bothered cooking for myself. If I have a date over for dinner, that's different. The I take the trouble to do it right.
PJ

Dats Luigi!

Thought maybe one was a Sicilian spelling of the same dude. So that’s a different brother then or the princess?

How dare you post pics of ravioli in a pasketti thread!!!

😂🤣😂🤣

I do enjoy a good pasta dish anyway it comes. Such a versatile platform.

Ymmv

Which would take a longer table for display: the people with the perfect spaghetti sauce or the people with the perfect chili recipe?

Lol. I was referring to an Andy Griffith episode where he ate 5 spaghetti meals in 1 night and everyone's secret ingredient was oregano.

looking at the pics above, I have the same machine and I make my own pasta also.
Love to make lasagna, spaghetti noodles, etc.

Ha! Same here. WTF?

Si signore

The great thing about spaghetti sauce is that you can make it a little different every time and still hit a home run. My Calabrese grandma's sauce wasn't the same as my Piedmontese grandma's sauce but both were terrific.

Lol. That's what they did. Cottage cheese too sometimes!

We weren't Italian obviously.

Tomatoes, eggplant and other nightshade veggies can cause inflammation. We don’t eat much spaghetti since while my wife loves tomatoes it really causes her pain and discomfort the next day. We don’t eat a lot of pasta anyway. I’ve been eating a ketogenic type diet for 35+ years and didn’t even know it had a name. I eat a lot of protein (meat/fish) and fresh vegetables. I eat like that because I knew that carbs can be trouble and are empty of any real benefit. I also don’t like having my blood sugar spike and fall forcing my pancreas to work OT. I’ve noticed how different my diet is from others by my plate after I’m done. I can eat a pound or more of meat and a big salad, I’ll eat the steamed vegetables but the potatoes or whatever carb is on my plate gets a few nibbles but rarely finished. I have been able to maintain my weight and I still wear the same size jeans as I did when I graduated high school 34 waist 36 inseam and I’m hovering right at 205 down from 230. I eat 1 meal a day with usually healthy snacks if I get hungry. I eat whatever I want whenever I want and sometimes I’ll feel like eating crap so I eat crap. It’s all about moderation and eating smart.

^^^^^^ What he said! ^^^^^^

A lot of wisdom there. I've gone through long periods eating like that, too, and have noticed feeling much better when I have.

Molto Buono^^^

Where's my facepalm emoji on this damn computer.

Lol. It's what they did. Cools the pasta and sauce down and added some sweetness. Once you mix it up, don't even notice.

Ymmv

Cottage cheese is way better than ricotta in a baked ziti.

You are gonna start a mutiny, Mr. Jim.

Y'all getting muglia all hot & bothered!

Lasagne too!

If baked ziti is being discussed it means that we've moved on from spaghetti,..up next!

Lasagna.

As mentioned, I mix havarti cheese in with the mozzarella in mine. I'm tempted to go to the grocery and gather up the fixings for a batch right now.

That looks damn good.

Sell it at Walmarts groceries around here. Small curd, 4% milk fat. It's the good stuff.

Some of you all probably argue weather it's "sauce" or "gravy". (look it up if you haven't a clue what I mean)

And then argue do you brown the meatballs and cook them the rest of the way in the sauce, or by themselves?

Cutting up spaghetti noodles (or linguine, angel hair, or any long pasta) is done for children.........they sit at the kids table.......you know, those little short somewhat human critter with no manners yet.

Yesterday's dinner. I had the urge to make some of the family's version of sugo. I was just going to post a couple of pics in the dinner thread down below, but since Dillon started this thread at an opportune moment, here goes.

Meatballs properly browning in the cast iron fry pan.



The spaghetti (or other long noodles) are put in the pot of boiling water whole, unless one is camping or living in an RV and only making a meal for oneself. Then, if using a smaller saucepan instead of a giant spaghetti pot, one is allowed to break them.

Here at the Casa di Cani Magrissimi, noodles are drained in the family colander. If this one is not as old as I am, it's close, as I cannot remember mom draining anything in other than this one. This is the remainder of the noodles after dinner as I forgot to take a picture when they were first drained. There's some broken ones, unintentional breakage, as the noodles are getting old in the pantry. They went in the pot whole though.



They are served as they were served 2 or more times a week when I was growing up. Noodles in the bowl, then sauce, pat of butter, then grated cheese, then hot pepper flakes. It is allowable to add the butter before the sauce if it is within reach and one does not want to wait for the slow poke to finish making their bowl of pasta and sauce.

Noodles are NOT stirred into the sauce around here, unless one is getting really short on the supply of sauce, then in order to stretch the remaining sauce it might be allowed, emphasis on "might". Usually I just take the sauce and let the wife put olive oil and garlic on her pasta. Yeah, I'm that way sometimes, especially when it comes to homemade sauce.

Yesterday's pot of sauce nearly filled a 9.5 qt pot, no friggen way am I cooking enough noodles to stir in there and there was no room to anyway. (I didn't get a pic of the sauce cooking ) I don't own a restaurant, so I ain't doing the Mario Battali method. And I don't want my pasta to thoroughly soak up the sauce. I had a discussion with my wife that bread is necessary to wipe up the extra sauce left once the noodles on the plate are gone. It's a rule. She didn't believe me, so I even asked my sister who replied, yep. After the plate is cleaned one is almost expected to go back and put another 1/2 cup of sauce on the plate and get another piece of bread. Sometimes, especially when one makes a proper pot of sauce, just a bowl of sauce with some bread is enough for a nice lunch. Adding the noodles right to a pot of sauce ruins that action.

When properly fixed, a bowl of spaghetti with sauce should look like this. By not mixing the noodles into the sauce, but rather putting the sauce (and a good portion of it) on top, all that goodness is allowed to coat the noodles as one draws them out with their fork and some runs into the bottom of the bowl, for the bread of course. (Spoons are for those little people at the kids table. You want to spin you pasta on a spoon, go sit at the other table)



And as I said, this ain't no restaurant, so I didn't wipe those drips on the side of the bowl with a rag. Those were cleaned up with the bread.

I'll leave you with a bit of Italian sign language. You figure out which one is appropriate for those that want to stir the dang noodles into the sauce.



PS, fatcity, no offense, if one is serving a bunch of folks at the table, that picture you posted would work too.

Git some, hehehe.


None taken ever amigo.

Pasto de famiglia

If you know you know.

THIS is the definitive post on this subject. ALL OTHERS ARE WRONG.

🤢💀😃

Agreed!

I go back and forth on pan or oven browning. Always make tasters until I get the flavor right.

There ya go^^^

This thread made me so hungry that I had to make a run out to the taco trailer. You never know when it's open. The little Hispanic woman who runs it opens when she wants,..doesn't when she doesn't. She was there today!

She'll make you a killer soft taco for $3,....uses chopped steak instead of ground beef.

I bought three,...could only finish two of them. The other is for later if my wife doesn't notice it in the 'fridge.

I don't recommend Spaghetti from Pizza Hut.

Loosens things up?

Franco American?

It’s pretty hard to fugk up spaghetti unless you burn the noodles

UH......................

wrong.

Truth^^^^

Yep I see a problem there

LOL, I have to agree, there are 100 ways to fugk up anything.

Cooking is an Art, it takes time to become a chef and a lot of mistakes are made along the way, I probably made them all.

The best thing about mastering cooking, is that you can travel the world in your kitchen without leaving your home except to buy ingredients. The other great thing about mastering cooking is making people happy with the food you present on your diner table.

Bon Appetite to all of you chefs and foodies and connoisseurs at the fire, keep them stovetops and ovens burning!

KB

Good idea.

Mozzarella is so damn bland.

It is a celebration of life.

I am happy to see how many here at the fire take this enjoyment seriously. Even the gathering of the right ingredients can be a source of pleasure. As is seeing guests enjoying the fruits of your labor.

I don't recommend anything from Pizza Hut.

No more pizza slut here. My dentist is in the building that was PH.

Right next to the building that used to was KFC.

Just up the road from HomeyD that was K-Mart.

Moms taught me to throw the noodle against the wall if it stuck it’s done wifey tamed that idea once married🤣🤣

Spaghetti in boiling water, bring back to boil, cover and turn off burner.

7 minutes to perfection.

Just finished a bowl of spaghetti, covered with that wonderful sauce, three meatballs, and a slice of homemade sourdough fig and walnut bread (without walnuts as neither of us like them)

I wish I was still in my thirties so I could have another bowl.

Or two.

Try some apple sauce on top 😉

Digging wops

sunofabitch.

Odds are highly unlikely, even though as a kid mom would have to cover green beans, peas, all sorts of other stuff with Mott's applesauce of various flavors as it was the only way I could choke them down. And we lived in household where one did not get up from the table unless one's plate was clean. If it was on your plate, you damn well better eat it or their would be consequences.

I have no recollection of ever needing applesauce to get down a plate of spaghetti goodness though. Probably a genetic thing!

7 years of keto here. We had to buy new skinny clothes.

Wrong.

Lotta restaurants do an amazing job of screwing it up.
Unreal. Cook noodles, brown meat and dump a jar of decent sauce on it.
Presto. Decent spaghetti.

That eludes many.
Only order it in Italian restaurants or ones I trust.

About like mashed taters.
Never get them in a restaurant. I do not chose to eat boxed taters. Ever.

My wife always gets mad when I call it, alla puttana.