after straining, cook the pasta in the pot with a little bit of starchy water. Moisture will evaporate and the starch will concentrate, improving emulsification of the sauce
cento tomatoes. and if not then definitely add sugar because cento tomatoes are sweeter than regular tomatoes. thats it. thats all you need. the only other trick is to cook your sauce onto your noodles in a frying pan until it colors and sticks to it
I save my starchy pasta water in a thermos I keep in the fridge. When I reheat cooked sauced pasta I add a table spoon or two of butter to the wok and add pasta water until I get the sauce back to the right consistency. Cooking your pasta with the sauce, and adding the starch water is the proper way to get your sauce to stick to your noodles, and provides good opportunity to stir in grated parmesan.
Canned tomatoes + regular tomatoes. Stew all day in the sauce with onions and plenty of garlic. Add a small amount of thyme. Couple pinches of oregano. Bay leaves for 15-20 minutes them take them out because they become bitter. Obviously salt, black pepper, whire pepper, a tiny pinch of cayenne. All to taste. Generally add spices near the end. Make meatballs with egg and breadcrumbs and bake them, throw them in sauce at the end. Italian sausage doesn't hurt. Don't use sugar, cooking onions long enough makes it plenty sweet.
A game changer for me was finishing the noodles in the sauce. Cook them slightly before being al dente, then throw in your finish sauced until al dented.
There, that's the best I can do for you friend. I don't measure shit I just go on taste and feel.
>stew all day
stopped reading, wholesome but moronic
you can sauce in 20 minutes with canned tomatoes and the rest
I save my starchy pasta water in a thermos I keep in the fridge. When I reheat cooked sauced pasta I add a table spoon or two of butter to the wok and add pasta water until I get the sauce back to the right consistency. Cooking your pasta with the sauce, and adding the starch water is the proper way to get your sauce to stick to your noodles, and provides good opportunity to stir in grated parmesan.
>wholesome but moronic
I dont know why people seethe so much about this, I understand it's a time commitment. But in order to liquefy the onions in the sauce and meld all of the flavors this is the best thing to do. There are quicker recipes, I understand. But I unironically think a longer cooked sauce is for the best.
dice your onions more aggressively
i mean if you want to spend 12 hours simmeriong your sauce for me i'm not going to complain and I will appreciate the commitment
but to a fellow Culinaly poster wanting tips on making a good sauce, it's like a 5% improvement at most
I like a little longer cut onions. It's a nice contrast in texture with the noodles. 5% is kind of a lot anon. I mean if you feel like you've almost mastered a dish. Made it over a coupke hundred times, trying to get it better and better each time. I think it's worth it. Wish I could invite you for my spaghetti marinara bro I think you'd like it.
i absolutely agree and would love to share a meal with you anon
but OP probably can't even cut onions as thin as you do (i also do the long sliver onions to cling to the spaghet it's very kino and still works in 20 min)
people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
80/20 rule. 80% of the result from 20% of the steps. aftter youn got that you can go into all the minutae
3 weeks ago
Anonymous
>people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
You are right. I always forget that newer cooks need to just do something easy and basic first and anything more complicated can frick them up. Do more harm than good.
I made some spaghetti and meatballs last week and it came out great.
first I start frying my onions and garlic in olive oil. then I add some tomato paste and red pepper flakes and fry them too a bit. I don't know if this actually does anything. then I add san marzano tomato that I smashed up. while this is going on I also fry some hot italian sausage and my meatballs. when they're cooked they go into the sauce and I deglaze the frying pan with red wine and dump that into the sauce too. I season the sauce with salt, msg, oregano, marjoram, and bay leaf. after a while I remove the bay leaf and add some basil. cooking the meat in the sauce for a long time really adds to the flavor.
Canned tomatoes + regular tomatoes. Stew all day in the sauce with onions and plenty of garlic. Add a small amount of thyme. Couple pinches of oregano. Bay leaves for 15-20 minutes them take them out because they become bitter. Obviously salt, black pepper, whire pepper, a tiny pinch of cayenne. All to taste. Generally add spices near the end. Make meatballs with egg and breadcrumbs and bake them, throw them in sauce at the end. Italian sausage doesn't hurt. Don't use sugar, cooking onions long enough makes it plenty sweet.
A game changer for me was finishing the noodles in the sauce. Cook them slightly before being al dente, then throw in your finish sauced until al dented.
There, that's the best I can do for you friend. I don't measure shit I just go on taste and feel.
I forgot the red wine. Always a good addition. >marjoram
Who does this do? I've never used it. I will try
Use some of the starchy pasta water. Don't drain it all away. Use it.
won't that make it soggy
Go light on the water, dumbass.
so only some of the pasta will be soggy?
help me out i don't want soggy pasta but i want to do your dumb starch water thing
You are a dumb and moronic homosexual.
nah the moron is right starch water is mainly for creamy sauces.
define "soggy pasta"
>soggy pasta
bro are you actually moronic?
after straining, cook the pasta in the pot with a little bit of starchy water. Moisture will evaporate and the starch will concentrate, improving emulsification of the sauce
thank you, anon
Fennel seeds innasauce
Learn to make your own pestos (not just basil)
Spaghetti all'assassina
cento tomatoes. and if not then definitely add sugar because cento tomatoes are sweeter than regular tomatoes. thats it. thats all you need. the only other trick is to cook your sauce onto your noodles in a frying pan until it colors and sticks to it
>add sugar
worst advice you could give
its actually the best advice you can give as canned tomatoes tend to be more bitter you fricking pussy
'chovies, shitalian MSG
Add a bit of butter to your sauce at the very end of the cooking process. It really does bring it up a notch.
I like to add a little cumin and butter to my sauce, and then fry the pasta with the sauce when I want to serve it.
>I like to add a little cum
Adds a bit of umami. Cumami, if you will
It will always be mediocre.
Dirty fricking wops.
I save my starchy pasta water in a thermos I keep in the fridge. When I reheat cooked sauced pasta I add a table spoon or two of butter to the wok and add pasta water until I get the sauce back to the right consistency. Cooking your pasta with the sauce, and adding the starch water is the proper way to get your sauce to stick to your noodles, and provides good opportunity to stir in grated parmesan.
For a basic marinara I usually use:
- grated carrot
- diced celery
- garlic cloves
- peeled tomato
- strained tomato sauce
- oregano, thyme, garlic powder
and fresh basil just before the sauce is ready to serve.
Canned tomatoes + regular tomatoes. Stew all day in the sauce with onions and plenty of garlic. Add a small amount of thyme. Couple pinches of oregano. Bay leaves for 15-20 minutes them take them out because they become bitter. Obviously salt, black pepper, whire pepper, a tiny pinch of cayenne. All to taste. Generally add spices near the end. Make meatballs with egg and breadcrumbs and bake them, throw them in sauce at the end. Italian sausage doesn't hurt. Don't use sugar, cooking onions long enough makes it plenty sweet.
A game changer for me was finishing the noodles in the sauce. Cook them slightly before being al dente, then throw in your finish sauced until al dented.
There, that's the best I can do for you friend. I don't measure shit I just go on taste and feel.
>stew all day
stopped reading, wholesome but moronic
you can sauce in 20 minutes with canned tomatoes and the rest
>thermos in the fridge
put it in a fricking jar
why is everyone moronic
>wholesome but moronic
I dont know why people seethe so much about this, I understand it's a time commitment. But in order to liquefy the onions in the sauce and meld all of the flavors this is the best thing to do. There are quicker recipes, I understand. But I unironically think a longer cooked sauce is for the best.
dice your onions more aggressively
i mean if you want to spend 12 hours simmeriong your sauce for me i'm not going to complain and I will appreciate the commitment
but to a fellow Culinaly poster wanting tips on making a good sauce, it's like a 5% improvement at most
I like a little longer cut onions. It's a nice contrast in texture with the noodles. 5% is kind of a lot anon. I mean if you feel like you've almost mastered a dish. Made it over a coupke hundred times, trying to get it better and better each time. I think it's worth it. Wish I could invite you for my spaghetti marinara bro I think you'd like it.
i absolutely agree and would love to share a meal with you anon
but OP probably can't even cut onions as thin as you do (i also do the long sliver onions to cling to the spaghet it's very kino and still works in 20 min)
people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
80/20 rule. 80% of the result from 20% of the steps. aftter youn got that you can go into all the minutae
>people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
You are right. I always forget that newer cooks need to just do something easy and basic first and anything more complicated can frick them up. Do more harm than good.
add celery and shredded carrot to it.
I made some spaghetti and meatballs last week and it came out great.
first I start frying my onions and garlic in olive oil. then I add some tomato paste and red pepper flakes and fry them too a bit. I don't know if this actually does anything. then I add san marzano tomato that I smashed up. while this is going on I also fry some hot italian sausage and my meatballs. when they're cooked they go into the sauce and I deglaze the frying pan with red wine and dump that into the sauce too. I season the sauce with salt, msg, oregano, marjoram, and bay leaf. after a while I remove the bay leaf and add some basil. cooking the meat in the sauce for a long time really adds to the flavor.
This sounds really good. I'm This poster.
I forgot the red wine. Always a good addition.
>marjoram
Who does this do? I've never used it. I will try
you have to take the seeds out of the spaghetti and debone the tomatoes
right out of the fridge, eat it cold the next day
Water down your Ragu and Prego just a tad with the water you cook your noodles in.
Make sure they were freshly harvested. Don't buy the freeze dried stuff.
Storebought sauce.
Make your own sauce using pic related.
A tablespoon or two of really rich balsamic vinegar doesn't hurt.
Guys I don’t think it’s a good idea for me to boil my spaghetti in water, it might get soggy.
realize it's one of the worst pastas and move on from it