What kind of sauce do you use on your spaghetti?

Question

What kind of sauce do you use on your spaghetti? If so tell me the recipe! NO veggies in the sauce or meat just plain sauce. And no Ragu or anything like that. And is Alfredo sauce green? If so tell me the recipe of that as well! THANKS!!!!!!

If Alfredo sauce isn't green what sauce is!

Answer 1

marinara..

1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 (28-ounce) cans crushed plum tomatoes
10 basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon chopped parsley leaves (or 1 teaspoon dried)


In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.
Yield: about 5 cups


and alfredo is not green. it is white, primarily made of parmesan and cream.

pesto is the green sauce.

Answer 2

Prep: Cook: Ready in: 1 hr., 30 minsServes:Update Ingredients 2 tbsp olive oil 2 tbsp butter 2 cups finely chopped onions 1 tsp finely chopped garlic 1 lb ground round or sirloin steak Salt and freshly ground pepper to taste 1 35-ounce can of tomatoes with tomato paste or 5 cups canned tomatoes and 3 tbsp tomato paste 3/4 cup beef stock 1 hot dried red pepper (optional) 2 tbsp finely chopped parsley 1 lb spaghettini, spaghetti or vermicelli 2 tbsp cognac 4 to 8 tbsp sour cream 3/4 cup grated Parmesan cheese Print Share Save This Recipe Cooking Instructions 1 Heat the oil and butter in a casserole and when it is hot, add the onions and garlic, stirring. Cook until the onions are wilted and start to brown and add the meat, salt and pepper. Cook, stirring and breaking up lumps in the meat with the side of a large spoon. When there are no more lumps and the meat has lost its raw color, add the tomatoes, stock, red pepper and parsley. Cook, stirring occasionally, 45 minutes to 1 hour, or until sauce is thickened. 2 Meanwhile, cook the pasta to the desired degree of doneness. 3 Add the cognac to the spaghetti sauce and bring to the boil. Serve the spaghetti piping hot with the sauce on the side or toss the spaghetti with the sauce and serve. Pass the sour cream and grated cheese separately. Nutritional Information per Serving Calories From Fat 241 Protein 24 Total Fat 26 Carbohydrates 95 Calories 738 Dietary Fiber 3 Calcium 309 Iron 4 Sodium 451 Vitamin A 647 Vitamin C 8 Cholesterol 43 Recipe Categories Main DishesHome Cook Related Recipe Tags Tags are words used to describe your recipe. Enter your tags below and be sure to separate each tag with a comma Add Tags AddClear

Answer 3

Every year at the end of the summer, me & my sweetie's mom freeze a mixture of the summers tomatos, onions & garlic ( his parents own a farm & have a wonderful garden!) I take a bag of that mix from the freezer & add 1 can tomato paste & a good sprinkle of italian seasoning......Mix together w/ 1lb browned meat & serve over pasta.....Don't forget the garlic bread!

No, alfredo sauce is white....Pesto sauce is green!

Answer 4

Alfredo sauce is usually white....heres a great recipe...

* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 2 teaspoons garlic powder
* 2 cups milk
* 6 ounces grated Parmesan cheese
* 1/8 teaspoon ground black pepper

DIRECTIONS

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Pesto is really good too, and its green.

* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts (or almonds)
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste

DIRECTIONS

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.


An excellent basic marinara sauce

* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 4 tablespoons chopped fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 tablespoons olive oil
* 1/3 cup finely diced onion
* 1/2 cup white wine

DIRECTIONS

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally

Answer 5

Luckily, spaghetti sauces are very versatile and one can do a lot. My spouse likes his spaghetti with olive oil, and fresh grated parmesan.

Myself, I will sometimes use a bit of butter, sprinkle on some pepper, and fresh grated parmesan.

Answer 6

Pesto sauce is green, it's not bad but I prefer tomato sauce with meat, wine, portabellos, and a few pinches of feta cheese.

Answer 7

i like bolognese ,
but usually end up doing it the dutch way ,which is ham cheese and tomatoe puree with some origano

Answer 8

alla carbonara.
bacon diced,
eggs,
parmesan grated,
cream
toss spaghetti in sauce. yum!

Answer 9

noi italiani gli spaghetti li facciamo alla matriciana o al ragù che sono fantastici...è polpa di pomodoro e pancetta...

Answer 10

ragu