My pasta sauce is boring......any ideas?
May 1, 2011, 5:14 pm
#91
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My wife swears by San Marzano - but there are different ones: she likes D.O.P.Certified.
May 1, 2011, 6:57 pm
#92
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Many thanks for all your contributions......they are much appreciated.
I shall keep referring to this thread every time I make some pasta sauce.....no more boring sauce for me.
I shall keep referring to this thread every time I make some pasta sauce.....no more boring sauce for me.
May 2, 2011, 10:27 am
#93
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May 8, 2011, 2:16 am
#94
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A little late to this...but you can search on YouTube for Anthony Bourdain's No Reservation: Look for the episode called "Technique Specials". Chef Scott Conant of Scarpetta teaches you how to make a tomato-basil spaghetti. It's about 13 minute into the episode.
May 11, 2011, 7:26 pm
#95
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Lots and lots of ingredients. Why not fewer and fewer?
1. 28oz can best quality plum tomatoes. 1 tsp kosher salt. 5 tbsp. (!) butter. One onion halved and peeled (not diced!). Put in pan and cook for a rather long time until, well, it's done. Cut up the tomatoes every once in a while. It will take quite a while. Serve with Parmigiano Reggiano on spaghetti or penne.
2. Two rashers bacon/pancetta per person, diced and one clove of garlic, smashed. Sautee them in olive oil for a while. At some point add one small chopped red chilli (the earlier you add it the hotter it will be). Serve with spaghettini or spaghetti. (I eat it with Parmigiano Reggiano which is not the orthodox way, I guess.)
3. "Some" sliced prosciutto or equivalent, diced. Brown lightly in butter. Add 1/4 cup heavy cream per serving, reduce. Stir in grated Parmigiano Reggiano. Serve with penne rigate.
The last two can be made in the time it takes the water to boil and the pasta to cook.
1. 28oz can best quality plum tomatoes. 1 tsp kosher salt. 5 tbsp. (!) butter. One onion halved and peeled (not diced!). Put in pan and cook for a rather long time until, well, it's done. Cut up the tomatoes every once in a while. It will take quite a while. Serve with Parmigiano Reggiano on spaghetti or penne.
2. Two rashers bacon/pancetta per person, diced and one clove of garlic, smashed. Sautee them in olive oil for a while. At some point add one small chopped red chilli (the earlier you add it the hotter it will be). Serve with spaghettini or spaghetti. (I eat it with Parmigiano Reggiano which is not the orthodox way, I guess.)
3. "Some" sliced prosciutto or equivalent, diced. Brown lightly in butter. Add 1/4 cup heavy cream per serving, reduce. Stir in grated Parmigiano Reggiano. Serve with penne rigate.
The last two can be made in the time it takes the water to boil and the pasta to cook.
May 11, 2011, 10:15 pm
#96
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Just throwing in my own few foolproof recipes
Firstly, if you're using canned/tinned tomatoes, try to get San Marzano as they genuinely are the best quality, but ALWAYS add a pinch of sugar to balance the acidity...
My basic Marinara sauce - great for pasta or as a pizza base
Here's a Vodka alla Penna recipe - takes 15 minutes to make from start to finish.
Chicken & Pea Risotto
And a new variation on Risotto using Bolognese - sounds weird but it is delicious
If you have any type of smoked/cured trout or salmon, this is great
Firstly, if you're using canned/tinned tomatoes, try to get San Marzano as they genuinely are the best quality, but ALWAYS add a pinch of sugar to balance the acidity...
My basic Marinara sauce - great for pasta or as a pizza base
Here's a Vodka alla Penna recipe - takes 15 minutes to make from start to finish.
Chicken & Pea Risotto
And a new variation on Risotto using Bolognese - sounds weird but it is delicious
If you have any type of smoked/cured trout or salmon, this is great
May 11, 2011, 10:47 pm
#97
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Scott Conant's Tomato Basil spaghetti is beyond delicious. I go to Scarpetta in Beverly Hills, just for that one dish. It is so worth it.
May 12, 2011, 12:55 am
#98
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May 12, 2011, 6:45 am
#99
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That struck me as well. Lots of olive oil in the sauce and then butter to finish. Not something I would do at home but as a special treat at Scarpetta I can see myself ordering it. The portion wasn't very large either.
May 12, 2011, 9:26 am
#100
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May 13, 2011, 11:50 am
#101
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Indeed....my wife's favourite 'sauce' is just good quality Virgin olive oil with plenty of chopped garlic....heated up in a pan then poured over the pasta. Some good quality grated parmesan and that's it.
Very simple and quick but tasty.
Very simple and quick but tasty.
May 13, 2011, 9:22 pm
#102
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May 14, 2011, 4:53 pm
#103
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Jul 29, 2011, 12:39 am
#105
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