What's your Favorite Pasta Sauce

[Wernazuma III]

Where's mushrooms (funghi porcini) and where's arrabiata?

[Wernazuma III]

Originally posted by Giovanni Wine

Penne: I like Arrabbiata

My favorite! Che pazzo potrebbe mangiare Penne con altro sugo!?

[pchang]

bow down

You all need to bow down to us chinese. Without us, there would be no pasta.

[Japher]

Where's mushrooms (funghi porcini) and where's arrabiata?

Oil based and tomato based....

I like Alfredo Sauce, it's just a cream sauce... Now you gotta have cream sauces in Italy...

[Dinner]

Ok, next question. If you put tomatoes in your sauce then which type of tomatoes do you like to use? It seems like the store bought ones have skins which are to hard and lack any flavor, but, if you go to a farmers market there are dozens of varieties to choose from.

[Japher]

Good ol' Beefstake or Champion tomatos in sauces.

Smaller, sweeter tomatos can through of your spices. Besides smaller romas and cherry tomatos are better eaten raw.

Also, I always blanch, shock, and peel my tomatos before turning into a puree so the peels don't really mater.

[Rogan Josh]

I make a mean chantarelle mushroom sauce.

[General Ludd]

You can always peel the tomatos. Put them in some hot water for a minute and the skin will come off easily.

[Japher]

They come off even easier if you shock (throw em an ice bath) them after you boil them for a quick sec... they will practicly unpeel themselves.

[Datajack Franit]

Alfredo tastes good

please

most people really don't care if it's Italian or not

the fact is that Alfredo is NOT an italian sauce, but a disgusting, hypercaloric sauce that kills off every possible attempt of a good image of the country that it's associated with- some people don't like the US because of hotdogs, although almost noone knows that they are a german specialty

I know you might find it shocking that someone would want to eat pasta with a different sauce then you are used to but I assure you it is true

I know that, but it's very annoying watching people buy Sicillya salad dressings made up with yogurt, tunafish and paprika, Nappolli pasta produced in Chile, canadian Parma ham and (god knows where is it produced) Parmesan Rejano cheese powder mixed with cellulose fibers and probably dog's barf as well

[pchang]

Tomatoes

The best tomatoes for making sauces are the San Marzano plum tomatoes. Most farmers markets in CA (North and South) will have someone who grows them. However, you better hurry, the season is starting to end.

[Giovanni Wine]

Re: bow down

Originally posted by pchang
You all need to bow down to us chinese. Without us, there would be no pasta.

Actually that would just be Spaghetti (and Spaghettini) ... se let's all bow down to our Chinese masters for this:

Anyway since there are other a hundred different kinds of pasta (other than Spaghetti) we still did most of the job

My favorite! Che pazzo potrebbe mangiare Penne con altro sugo!?

I'm too one of those people who believe that Penne are made just and only for Arrabbiata.. lol I guess I'll extend to you the invitation I did to Molly Bloom... if you are ever going near Turin just tell me and I'll show you all the best restaurants around here

Saluti

[molly bloom]

Originally posted by Wernazuma III
Where's mushrooms (funghi porcini) and where's arrabiata?

Sapristi! I mentioned both....

Mmmm... linguine with pipis, mussels and capers

Ravioli stuffed with porcini and crushed chestnuts...

The Romans ate pasta- they ate dishes made with the tiny star shaped pasta- and its entirely possible for two distinct civilizations to come up with the same kind of food- after all, they also had a fish sauce made from fermented/rotted seafood, similar to Vietnamese fish sauce.