I need a good recipe

[AlecBGreen]

Ok DU'ers, I need your culinary expertise. Im making spaghetti but Im really tired of plain sauce. My mom makes a wicked butter/oil/garlic sauce but shes not here. ANyone have a good recipe? I know there are a million online but I figured Id pick your brains first.

Thanks for the help

-Alec

p.s. Hurry! Im hungry!

[Bertha Venation]

1. try this

saute onions & garlic in plenty of olive oil. After the onions are translucent, toss in some salt & pepper. Not too long after that (or the onions will break down) toss in plenty of chopped tomatoes (or canned tomatoes -- fresh are better). Toss w/ cooked pasta immediately and serve. Parmesan or romano optional.

molto bene!

[ACK]

2. I do the same but I throw in some Italian seasonings

and add some tomato paste to thicken the sauce a bit.

[Whitacre D_WI]

3. Copied from the other thread:

(you posted a dupe)

1) Start your spaghetti in salted boiling water.

2) Make a saute pan hot.

3) Pour in olive oil (about a tablespoon per pound of pasta -- err on the side of too much ).

4) Add a tablespoon (or so) of butter.

5) Put in fresh (or pre-chopped refrigerated -- dried is a no-no for this sauce) garlic, to taste.

6) Salt and pepper, also to taste.

!!!DON'T BURN THE GARLIC!!!

7) When spaghetti is al dente, drain it and toss with the sauce.

8) Top with fresh-grated parmagiano-reggiano (or, if it's all you got, grated cheese in a can -- I ain't picky).



Most pasta sauces should be simple affairs. This qualifies eminently as such, and works wonders in a pinch.

[AlecBGreen]

4. sounds delicious

exactly what i was looking for. thanks! ill let you know how it turns out

[AlecBGreen]

7. as Dr Hibbert would say

prognosis: delicious!

[Kellanved]

5. the old emergency pasta sauce

Heat good olive oil in a pan - better more than less. Add plenty of garlic and let it fry for a moment.
Take a can of sardines, chop them up and give it to the fried garlic. Add something hot - Tabasco will do fine, fresh chili can be better.

Leave for a short while (just look, this is not an exact recipe, but a way to use what is left in the kitchen), then fill the pan up with white wine. Let the mixture boil, finally add pepper (salt, if needed) and more olive oil - the result tends to be a very good pasta sauce.

[trof]

6. Do you like anchovies?

If so:
Dump a can of filets into a little sautee pan.
Low to medium heat.
Stir.
They "melt". No kidding.
Add a little more olive oil and some minced garlic.
Deglaze with a little white wine. Dry vermouth is good, or whatever you've got.
Toss with hot pasta.

This also makes a great hot salad dressing/dip. Belgian endive or romaine.

[LostInAnomie]

8. This was my favorite...

as a kid.

1) place a piece of cheese on a slice of bread
2) place fritos on cheese
3) place another slice of bread on fritos
4) press together

[chaska]

9. Try balsamic vinegar...

balanced with sugar. Don't put so much that you change the color appreciably. I used to make spaghetti sauce with one large can of toms and a small can of tom paste (with added water obviously). For that amountof sauce I would start with about 1/8 cup of vinegar and maybe a teaspoon of sugar. Taste. Repeat until it you get it the way you want it. This is really really good, BTW.

Try beer. That too makes a darn fine spaghetti sauce.

Try white wine in the sauce rather than red. I like it better.

Put some chicken breasts in it.

Capers.

I have used homemade salsa (uncooked with canned toms, garlic, cilantro and jalpenos - no onions in this case) on spaghetti noodles. That is sooo good.

That oughta hold ya.

Next time it's spaghetti con frijoles and pseudo Thai peanut butter pasta.