Nihil Obstat Posted July 31, 2009 Share Posted July 31, 2009 (edited) I've decided that I'm going to teach myself how to make really good pasta sauces. Does anyone have suggestions? I personally prefer creamy/che[i][/i]ese based sauces, but I want to learn tomato based ones as well. Edited July 31, 2009 by Nihil Obstat Link to comment Share on other sites More sharing options...
Nihil Obstat Posted July 31, 2009 Author Share Posted July 31, 2009 Also, is there some kind of rule for figuring out what pastas go with what sauces? Link to comment Share on other sites More sharing options...
Christie_M Posted July 31, 2009 Share Posted July 31, 2009 (edited) ok, if [b]I[/b] can make these without messing them up, then so can you tomato sauce, celery, oregano, parsly, and some mix frozen veggies makes a good sauce. mix em all together for a few min. milk, potatoes slices, broccoli, salt make a nice sauce/soup. edit: i dont' think there's a rule. I mean...it's food. Edited July 31, 2009 by Christie_M Link to comment Share on other sites More sharing options...
Nihil Obstat Posted July 31, 2009 Author Share Posted July 31, 2009 Borrring. We need exciting recipes. I'm going to make masterpieces. Link to comment Share on other sites More sharing options...
Christie_M Posted July 31, 2009 Share Posted July 31, 2009 i'm sorry that my lack of cooking skills bothers you Link to comment Share on other sites More sharing options...
zunshynn Posted July 31, 2009 Share Posted July 31, 2009 Oh you're going to be sorry you asked. I'm going to overload you. Later. I can't right now. But just you wait. Link to comment Share on other sites More sharing options...
Archaeology cat Posted July 31, 2009 Share Posted July 31, 2009 Tortellini with a 4-coagulated milk sauce. (Please note that I don't measure anything - sorry). Before beginning the sauce, grate 4 kinds of cheeses that you like (I usually use Parmesan, mozzarella, gruyere, and then vary the other one. Romano is good.) Start out like with a basic white sauce. Melt some butter in a saucepan. When melted, add some flour. Stir. Gradually add some milk, continuing to stir. Gradually add the cheeses, continuing to stir. Add more milk if necessary to reach the desired consistency. Add spices to taste (I usually use black pepper, sometimes some nutmeg, and basil). Pour over cooked tortellini. Link to comment Share on other sites More sharing options...
VeniteAdoremus Posted July 31, 2009 Share Posted July 31, 2009 Make white sauce but add mushroom stock instead of milk. Fry a chopped small onion and mixed mushrooms. Add. Pour over tortellini. Link to comment Share on other sites More sharing options...
scardella Posted July 31, 2009 Share Posted July 31, 2009 My wife makes some good light olive oil + diced tomato sauces, but I've never tried... Link to comment Share on other sites More sharing options...
rachael Posted July 31, 2009 Share Posted July 31, 2009 (edited) the white sauce is called a bechamel sauce. here's a tutorial on how to make it.... [url="http://rouxbe.com/cooking-school/lessons/47-how-to-make-bechamel-sauce"]http://rouxbe.com/cooking-school/lessons/4...-bechamel-sauce[/url] it's a good base sauce for a lot of recipes Edited July 31, 2009 by rachael Link to comment Share on other sites More sharing options...
Archaeology cat Posted July 31, 2009 Share Posted July 31, 2009 Thanks, rachael. I always forget how to spell bechamel, thus why I just say "white sauce". Link to comment Share on other sites More sharing options...
rachael Posted July 31, 2009 Share Posted July 31, 2009 i don't blame you. the french make it hard. Link to comment Share on other sites More sharing options...
CatherineM Posted July 31, 2009 Share Posted July 31, 2009 A classic is extra virgin olive oil, freshly grated Parmesan, freshly grated pepper, and some fresh basil. Link to comment Share on other sites More sharing options...
CatherineM Posted July 31, 2009 Share Posted July 31, 2009 There's also Cincinnati chili. That's spaghetti with chili, onions and coagulated milk on top. A street food you can get in Italy is fried spaghetti. It's how they use the leftover spaghetti. Fried in a shallow skillet by itself until it is crunchy, or cut up and mixed with eggs to make an omelet. Link to comment Share on other sites More sharing options...
Paddington Posted July 31, 2009 Share Posted July 31, 2009 Ramen noodles with some butter and spices. Link to comment Share on other sites More sharing options...
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