ITT Pasta Recipes

PurpleCharger
PurpleCharger

bring on your best spaghet recipes

Illusionz
Illusionz

@PurpleCharger
Bacons. Needs I saysas mores?

Garbage Can Lid
Garbage Can Lid

@PurpleCharger
Bolognese and never look back.

Crazy_Nice
Crazy_Nice

@PurpleCharger
This is basically just a pesto but instead you replace pine nuts with pistachio's and you hand grind it with a mortar for more robust flavor.
Apart from the hand grinding it, it's very quick to make.

Sharpcharm
Sharpcharm

@PurpleCharger
simple:
medium heat
olive oil in pan
onions + salt
sweat 5 minutes
garlic
saute 1 minute
chili flakes
saute 1 more minute
whole san marzano tomatoes run through food mill(or passata)
heat through
add basil
finish with extra virgin olive oil
serve with spaghetti
slightly less simple:
medium high heat
olive oil in pan
brown meat of choice
remove
turn heat down to medium
onions + salt
sweat 5 minutes
add some butter or more olive oil if you need more fat
garlic
saute 1 minute
chili flake + tomato paste + worcestershire sauce + balsamic vinegar
saute 1 more minute
deglaze pan with red wine
add meat back to pan
whole san marzano tomatoes run through a food mill (or passata)
chicken stock
thyme
sage
crank up heat
bring to a simmer
lower heat
simmer for about an hour, or until desired consistency is reached
finish with butter
serve with rigatoni or fresh fresh flat pasta
Those are my go-to tomato sauces.

farquit
farquit

@Illusionz
reddit

Emberburn
Emberburn

i crush up some jars of home canned tomatoes and roast them in a clay pot in my oven all day with garlic onion and carrots, stirring every 30 mins or so
when it's the right consistency i remove the onion and carrots and add evoo and fresh chopped basil and stir it into some fresh cooked hot pasta, grate some parm on top and wala
if i'm really feeling it i'll do a chicken or veal parm also but only if i can get my hands on buffalo mozz

Skullbone
Skullbone

not spaghetti, but still delicious
boil pasta for roughly 1-3 minutes, stirring frequently to keep it separated
in a frying pan, cook 8 cloves of garlic (cut into thin slivers) in olive oil on medium heat until it starts to turn golden
add roughly 1/4 cup of fresh parsley (or more to your taste) to the garlic, then the freshly boiled pasta
lower the heat slightly and continually stir for a minute or two. add the juice of one lemon, and salt & pepper to taste
once you get a great flavor, plate the pasta and enjoy

TreeEater
TreeEater

@PurpleCharger
This is the only recipe you'll ever need

whereismyname
whereismyname

@PurpleCharger
ketchup
noodles
kraft cheddar cheese
Can't go wrong with that.

Methshot
Methshot

@TreeEater
correct

SniperWish
SniperWish

Add a teaspoon of vegemite to any tomato based dish and it will have the same effect as adding a teaspoon of msg.
Because it basically is.

LuckyDusty
LuckyDusty

@TreeEater

I always get a kick out of 'Jesus in a sidecar'

PurpleCharger
PurpleCharger

@SniperWish
Soy sauce and fish sauces(including worcestershire sauce) produce the same effect.

Booteefool
Booteefool

@PurpleCharger

posted this the other day in another thread. Carbonara recipe.

Heat 3 tablespoons of olive oil in a pan. Render the fat from 1/3lb of thin sliced bacon, set aside the cooked bacon bits and lightly brown six sliced up cloves of garlic.

Put 1lb al dente cooked spaghetti directly into the pan with the oil and fat mixture (I mean straight in, after you drain the pasta in a colander, toss it straight in while it is still dripping and steaming) and mix it around to coat for two minutes.

Remove the pan with the spaghetti from the heat and add your mixture of three eggs, one additional egg yolk and 1.5 cups of grated parmesan (You will have grated the parmesan fine and whisked it into the egg mixture until it is creamy and without lumps while your pasta or bacon is cooking), add in your bacon, mix and garnish with fresh parsley.

Then serve. Done and delicious. Pic related it closeup.

Soft_member
Soft_member

@Booteefool

Also forgot, add pepper to taste obviously. When I make carbonara, I go light on the pepper so that the people I serve can add more on their own to their liking. You can always add more, but you can never take it away once it's in.

Also it is best served with grated pecorino romano cheese in my opinion. The pecorino is saltier than the parmesan and gives the dish a little boost. I always put some out when I serve carbonara.

likme
likme

Step 1: put two slices of bread in toaster.
Step 2: open can of spaghett and empty contents into plate.
Step 3: put plate in microwave and heat on high for 90 secs.
Step 4: toast should be ready now so butter one slice and cut in half. Leave other slice unbuttered.
Step 5: beep
Step 6: take sketti out of microwave and carefully slide unbuttered piece of toast under hot spaghetti while using fork to shovel the sketti over and onto the toast.
Step 7: place two buttered toast halves on either side of plate.
Step 8: serve.

Enjoy delicious sketti on toast.

iluvmen
iluvmen

@Booteefool
bacon
No.
no romano
NO

Emberburn
Emberburn

@iluvmen

No romano

Relax, I forgot to mention that I serve this pasta with pecorino romano on the side. If I used it instead of parmesan in the cheese mix, I find it's a little salty. And I want the flavor of the parmesan.

bacon

Recipe calls for pancetta, which is basically smoked italian bacon. Trust me, bacon is fine.

Have some cookies to relax, friend.

idontknow
idontknow

@Emberburn
i crush up some jars of home canned tomatoes and roast them in a clay pot in my oven all day with garlic onion and carrots
What sorta time/temp are we talking here? I was planning on spending a few hours on my pasta tomorrow and this sounds really good.

Methnerd
Methnerd

one pot pasta recipes [email protected]

Flameblow
Flameblow

@Crazy_Nice
those big pieces of basil
Looks like you can't actually use a mortar and pestle or you're using a basil that's too hard. Either way, good idea, bad result.

Stupidasole
Stupidasole

@PurpleCharger
fry 100 grams of diced pancetta or bacon
add a chopped onion and a chopped red pepper
after about 5 mins add a can of tomatoes
let simmer and thicken for about 30 mins
g o a t

Spazyfool
Spazyfool

@Booteefool
olive oil
no need, bacon renders much more fat than guanciale or pancetta
six cloves of garlic
oh boy, I'm not gonna tell you garlic doesn't belong in a carbonara (it doesn't), but six cloves for 1lb of pasta? You're not making garlic-and-oil.
finely grated parmesan
nice touch, expecially since you're usign parmesan which is harder than pecorino, it being finely grated helps a lot.
parsley
no thank you, don't fall for the "garnish" meme. Parsley doesn't belong in carbonara

Other than than, great recipe. Eggs got the right thickness from the looks of it.

Need_TLC
Need_TLC

@Spazyfool
inb4 some retard says you're a bitter judgmental asshole because you gave someone advice
@Sharpcharm
all that text
no replies
off yourself

haveahappyday
haveahappyday

@idontknow
maybe 5-6 hours at 300-325?

JunkTop
JunkTop

@Stupidasole
fun fact, this is called amatriciana by most italians, despite real amatriciana being absolutely without onions, and with romano.
Here's a recipe with things usually already in the kitchen of anyone interested in italian recipes. The base is just onions and canned tuna, and it can accomodate many more ingredients.
Cut half an onion in very thin slices
Throw in a large pan with 2 tbsp of extravirgin olive oil, medium heat
add a chopped chilli pepper
meanwhile, boil half a pound spaghetti
cook until onion is lightly coloured
add 4 chopped sundried tomatoes and chopped olives to taste
add a couple spoons of pasta-water to the pan and reserve some more (say, a cup)
add a small can of tuna (without its oil) and a generous amount of parsley when spaghetti are al dente
drain spaghetti al dente and put them in the pan. Add some reserved pasta water if needed. Toss for a minute.
Add a spoon of extravirgin olive oil
serve, garnish with toasted breadcrumbs and more parsley

have more toasted breadcrumbs for your guest to use exactly as much as he wants

GoogleCat
GoogleCat

@JunkTop
can I add sardines instead of tuna?

Soft_member
Soft_member

@Skullbone
not spaghetti
But what if you use spaghetti

AwesomeTucker
AwesomeTucker

take a large amount of spinach w/ just water clinging from leaves and heat in pan until wilted
drain water, place spinach in food processor and grind to paste
melt butter in saucepan, place spinach paste and ~1 cup of milk and mix under med-low heat until thickened. If having trouble thickening then add a bit of flour
mix in salt & cracked white pepper to taste
tastes best with farfalle pasta and a lot of parmigiano reggiano

Disable AdBlock to view this page

Disable AdBlock to view this page