Do you have any special recipes for spaghetti?

Question

How can you improve the sauce? I heared that you can actually put milk on it. Is that possible? And how do you improve the texture of the pasta? Anyone please help!

Answer 1

whatever you do don't add milk!
But you can add a little bit of cream to the sauce towards the end so it isn't cooked too long.
The texture of the Pasta is improved by getting good quality (durum) or semolino pasta. Buy De Cecco pasta.
Drain it when not completely cooked as it carries on cooking.
Another tip is to add olive oil and parmesan cheese at the end, when mixing it all up.
When cooking the sauce and it needs water DO NOT add water from the tap or kettle, use the water from the pasta itself.
Apart from that I'd have to write up a recipe but you can find those everywhere.

Answer 2

Lots of ways to make good spaghetti.

1st things first. The Pasta. If you're making your own pasta (which is really better for other pastas, Spaghetti is typically a dried pasta), adding some olive oil to the dough will make it softer, while adding some vinegar to the dough will make it chewier. Depends on what you want.

Make sure you add a good bit salt to the water when you boil the noodles. In Italy, the noodles are the dish.

The whole 'al dente' thing goes like this. Cooking the pasta to the point where it is still a little unfinished in the center is done because you will actually finish cooking the pasta in the sauce. So, you take the pasta out of the water when it still has a little cooking left to do. Then you add a good bit of the sauce to the pasta in another pot and finish cooking the spaghetti. The noodle should change colors and gain flavor as it soaks up the sauce. If you completely cooked the noodles and then continued to cook them in the sauce, they'd be overcooked and mushy.

Spend some extra cash on the sauce ingredients. If you can get
fresh tomatoes from a farmer's market, you in business. Otherwise, go with canned tomatoes. They're picked when they're ripe and most "fresh" tomatoes at the grocery store are picked when they are still actually green. San Marzano tomatoes really do taste better than the regular canned tomatoes. Buy some and tell me I'm wrong. White wine (and only white wine) combines with tomatoes to give you a flavor that you can't get otherwise. I don't know the science behind this. Try to use fresh basil. It's not that much more.

Man, there are so many other things you can do! But, this should get you started.

Answer 3

True Italian sauces are very simple and easy.

Papa's Pasta Sauce
Category Pasta, Sauces & Marinades, Quick meals
Serves/Yields 4 generouse servings
Source Guidos Papa
Difficulty Easy
Prep. Time 5 minutes
Cook Time 15-20 minutes
Introduction
I'm currently in Italy and we had a wonderful pasta lunch today that Guido's Papa cooked.Guido showed me what type of canned tomatos his Papa uses for his sauce. Here Papa uses a can of tomato pulp and a can of whole cherry tomatos.We don't have canned cherry tomatos in the USA, at least not that I've seen, but I think this combination will work nicely. This sauce has no salt because of the salt used to cook the pasta and the salt in the parmesan cheese used to top the pasta. When I cook 4 servings of pasta I add 3 tsps of regular sea salt to the water. That's equivelent to the small handful of coarse sea salt most Italian cooks use.Coarse sea salt is expensive back home but in Italy, it's about 25 cents a pound.

Ingredients
1 regular size (about 9 oz) can crushed roma tomatos with juice
1 regular can (about 9 oz) whole tomatoes with juice (not stewed)
3/4 cube butter
4-6 large fresh basil leaves, minced



4 servings cooked pasta such as ziti.

Directions
Step: 1 In a saucepan melt the butter. Mince the basil and add to the butter along with both cans od the tomatos. Cook, stirring often over medium low heat until the sauce begins to thicken, about 15 to 20 minutes.
When sauce is done add the drained cooked pasta and toss well to coat with the sauce. Serve with lots of grated parmesan on top.
Leftover sauce can be recycled by adding chopped onions, some garlic and italian sausage with a bit of red wine, simmered a bit till the sausage is cooked, for a whole different type sauce.

Answer 4

Toto improve your sauce you must make you own and boy do I have a quick recipe ground hamburger well and drain add onions and green peppers cooked likely use hunts tomato sauce seasoned with some thyme, basil, oregano, garlic I like to use the spice world minced garlic in pure olive oil it comes in the cute little glass jars I always fine them in the produce department.Any way you should add tomato sauce and other ingredients to a deep pot and cook for an hour or two on medium heat then add your hamburger to your tomato sauce mixture stir well and cook for about five hours or so tasting to see if it tease like you want it the longer you cook this sauce the better it will taste just don't cook it on high heat and stir often if you try my sauce you will like it good luck. And to improve your pasta just don't over cook it and rinse it well. And top with Parmesan cheese

Answer 5

Hm, so many possibilities. If you are talking about improving store-bought sauce, you can add anything you like to it, pretty much. You can add cream to make a Vodka-like sauce (with or without the vodka). You can add garlic or sauteed onions. I like adding cooked mushrooms and olives. Of course, cooked ground beef is a favorite, especially with some ricotta cheese, like lasagne without the pan. I also sometimes add some red wine or basamic vinegar and herbs.

Pasta itself is best if you cook it "al dente," which means cooking it just to the point where its still a little firm. Over cooking pasta just kills it.

My favorite from-scratch recipe for sauce is a can of diced tomatoes, sauteed onions and garlic, red wine, and herbs. When I'm in a rush, though (not that the above takes long at all), I just sautee some garlic in olive oil, add some herbs and salt, and toss the pasta in it. Yum!

Answer 6

I've found that putting a couple of Hershey Kisses into any tomato based sauce, enhances the flavor.

As for the texture of the pasta... once I have finished cooking the spaghetti and drained it, I fry it in Olive Oil until it stiffens just a bit. It gives the pasta a firmer taste and, to me, it gives it a better flavor. This isn't my original discovery... I saw it done in restaurants in Rome.

Answer 7

Less wasted energy, bring proper amount of water to boil, add, spaghetti, return to boil, cover, take off the heat, let set for 25 minutes! Sauces may vary widely, I like to use canned tomatoes (diced) with juice, salt/pepper to taste, Italian seasonings from dressing packet, also extra garlic may be added, according to your taste, simmer until sauce is reduced half-way. Do not rinse pasta after cooking! The sauce will cling better to the pasta. I also add 1 tsp. of sugar at the end of simmer to counteract some of the acidity, or you may add some Picante sauce!

Answer 8

First, DONT over cook your pasta. In Italian cooking, it is best to cook the pasta to firm (al dente) and then put it into the sauce pot to coat it before plating. Also, a traditional Bolognese meat sauce (beef, pork, and veal together) DOES have a little milk in it toward the end to give the sauce richness and balance the acidity of the tomatoes.

Answer 9

cheesy Basil Spaghetti-O's * a million (15 ounce) can spaghettios * a million tablespoon basil * a million/4 cup shredded cheese * a million teaspoon pepper * a million/4 lb floor beef, cooked (optionally available) * a million/4 lb floor sausage, cooked (optionally available) a million. Open up the spaghetti o's and placed right into a microwave risk-free bowl. 2. upload basil and meat (in case you're utilizing it), conceal and warmth for 2 minutes. 3. get rid of from microwave, stir, upload cheese, conceal back and warmth for yet another a million minute. 4. upload pepper and serve! Hamburg Casserole * 2 lbs. hamburger * a million can Franco American spaghetti or spaghettio's * a million can blended vegetables * a million can tomato soup Preheat oven to 350 ranges. a million. Brown hamburger, placed all aspects right into a casserole dish, put in oven, and bake for a million hour.

Answer 10

I use sweet mild Italian sausage,Ground Beef,Mushrooms,Black Olives,Green Bell Pepper, Parmesan Cheese,Italian seasoning, oregano,Garlic, and some Red Wine. The Italian Sausage really adds good flavor to the sauce,as does the Red Wine.