Tell me your secret pasta sauce techniques
>>20434685YOU DON'T HAVE ARMS LITTLE SHIT!HOW ARE YOU GOING TO COOCK THE SAUCE?!
>>20434685One tablespoon of Diamond Crystal kosher salt to one quart of pasta cooking water gives your pasta the correct amount of seasoning. The people who say the water should be as salty as the sea either have burned out taste buds or have never actually cooked pasta.
>>20434685Use more pasta water than you think.
>>20434685>buy jar>open jar>dump jar in sauce pan>heat sauce
>>20434685ma nigga
>>20434685Grate a ton of Parmaisan Reggiano into the sauce
>>20434685if you have the rind from a wedge of parmigiano reggiano, let it stew with the tomato based sauce
>>20434685brown sugar
How is pasta with sauce for birb?I mean they regualrly eat grains and can definitely also munch on a tomato, and pasta is basically easier digestible wheat with more energy dense liquid tomato.Looks like they like it.
My Nonna's base sauce:Start by making pesto how you would normally in a food processor, but use pistachios instead of pine nuts and also adding a can of artichoke hearts. Blend, salt to taste. Next add a can of San Marzanos, a couple squirts/dollops of tomato paste/purée from a tube, blend all together.It's great for virtually everything. Amd if you don't want to go through the effort of making pesto just get store bought pesto and add a can of artichokes, or not uo to you, just make sure to drain a lot of the oil from the pesto.
>>20434685A good sauce starts with a mirepoix
>>20435004The ease of digestion is part of the problem if you ask me. Your body isn't very good at recognising what it is so can't respond to it properly. There was a study done on mice where two groups were given unlimited access to the same food, except one got the food in powder form while the other got hard pellets. The mice with the powdered food ended up overeating and got fat.
>>20434900this is now a spag birb thread post spag birb
>>20434871don't give the secrets for free
>>20434685Pasta waterfucking USE IT
Fresh garlic, sjalots, red wine, tomato's, fresh basil, pepper and salt. Damn delicious
>>20435085>Put pasta water in sauce>Now sauce is watery?!
>>20435093cook on low until excess moisture evaporates thus concentrating the pasta starch
>>20435096What if I just mixed the pasta sauce with water and cooked the pasta in that huh???
>>20435096I prefer to undercook the pasta and add them to the sauce for a final cha-cha. No pasta water needed.
>>20434685looks good
>>20435126>That image nameIt's spelled Connecticut.t. English
>>20434685I'm using huge pan, make sauce extra watery with extra pinch of salt and cook dry pasta in it (add hot water if liquid evaporates before pasta is ok). When pasta goes into the sauce I add equal parts of most aromatic olive oil I can get (could be maceration with herbs or garlic) and brandy/cognac. Then I stir it all until all the water, oil and alcohol emulsifies into smooth delicacy.Honestly, if you add crushed garlic and some herbs sometime in the middle of cooking, I can eat it without a sauce to begin with - with enough stirring pasta water, olive oil and brandy becomes silky smooth sauce on it's own.
>>20434685"secret" ingredients of every good pasta sauce:>butter>msg>sugar
Little bit of anchovy paste.
>>20434685if you're makin some pasketti sauce either from scratch or from a fuckin jar add some dairy a few minutes before the end. milk, butter, parm, etc. i'm making pasketti tonight and will be doing so.
>>20435126you can't eat spaghetti with your hair like that and it's triggering the fuck out of me
>>20435072people here are fucking fags, can't have fun, they just tear at each other. here's a cute spag birb.
>>20434685Heat it up.
>>20434685don't overcook stuff. Use anchovy paste for a more robust tomato sauce. Mashed capers are a good briny addition to many sauces. Make food that tastes good to you.
>>20434685booze in the sauce, cognac or wine usually>>20435105this, it absorbs the sauce properly
>>20434685Mum used a splash of balsamic vinegar and brown sugar, I've taken that on too. Love you mum.Cooking the sauce for at least an hour seems to be very effective too.
>>20434685Reduce until desired thickness is achieved and tomato paste
>>20434685Cream or butter and alot of wine
>>20437221the only intelligent post in this thread
>>20434685Take tour rime with your soffrito, it needs to cook on low heat for a decent amount of time to develop its sweetness and flavor.
>>20435126She looks like moon man.
>>20440030>tour rimeI like travelling in France too mate.
>>20434706salty water is your secret sauce. wow.
>>20434685a spoonful of butter mixed into the sauce and ground sausage instead of ground beef
>>20434685char meat in separate pan for more flavor. then combine.
>>20434685A good splash of balsamic vinegar.
>>20434685Ragu with lots of ground beef, diced tomatoes and a bottle of hotsauce. Mama mia I know what I'm making tomorrow.
Japanese bird cooking spaghetti.
i always add some cinnamon to my bolognaysee tomato meat sauce. and a little red wine or balsamic or pickle juice. and some brown sugar or honey. and a bunch of spicy ingredients like red pepper flakes or crushed dried chili peppers. those are my secrets
>>20434685use anchovy to start, and parmesan to finish
>>20442945that's what your mom said
>>20434685>The heat of the pasta can cook the sauce
>>20434706I actually don't salt my pasta water at all, you can let it cool down after to water plants and the sauce should be seasoned enough that you don't need to make pasta salty. Knew a guy that made pasta from scratch all the time and he would salt his water and then put it in his seasoned sauce and so it was always way too salty.>>20434685A lot of sauces I start with anchovies as a base, just preheat your pan and then toss in 2 or 3 anchovies (usually they come in olive oil already so no need to put oil in the pan) on low heat and it will essentially break down as it cooks with everything.You then layer flavors like for marinara, garlic, onion and tomatoes with basil, in that order. You won't taste the anchovies outright but it gives it salty, savory flavor that would otherwise be missing.Speaking of, the salt content in anchovies is really high so I don't season with more salt until everything is incorporated, sometimes i make small batch sauces and the anchovies are enough that it doesn't actually need more saly.It also doesn't have to be anchovies, any salty, flavorful fish will work great for a lot of red and brown sauces, I wouldn't do it with white sauces though.
>>20435141If we're playing semantics it should actually be 'Connecticutian girl't. used to live there.
>>20434706every YouTube food video with a scientist says this is fake.........
cooking meatballs and pork chops in a pot of sauce adds a nice flavor. also add a bay leaf
