pasta sauce

[vee4473]

Please elaborate on specific tomato or cream based sauce recipes.

This could be a great recipe database.

[chequita guevara]

My absolute favorate sauce is carabonara, which is an oil based sauce, but I don't eat it all that much. It's too rich and expensive if made properly (with pancetta and prosciutto).

My main pasta sauce is arabiata, or Southern Italian spicy red sauce, often with some Italian sausage mixed in.

[Dracon II]

1. sautee chopped onions in a pan

2. add garlic

3. add Lamb mince

4. add basil and oregano

5. add chopped tomatoes, tomato paste and red wine

I don't know how to do it any other way... but correct me if I'm wrong.

[chequita guevara]

If you like it, it's not wrong.

[Dracon II]

That's true... but if there's a better way... then it's even better.

My local shop sold jars of arabiata for a while... lovely stuff. They stopped selling it for some reason though. How is it made?

[chequita guevara]

Dunno.

[Barinthus]

google it or even better wikipedia it, ya never know there could be a recipe!

[GePap]

I prefer tomato based sauces, though white clam sauce is good.

Carbonara can be ok, thought its too heavy for me most of the time.

[GePap]

Originally posted by chegitz guevara
My absolute favorate sauce is carabonara, which is an oil based sauce, but I don't eat it all that much. It's too rich and expensive if made properly (with pancetta and prosciutto).

Carbonara is cream based (or better said, cheese based), not oil based.

[Jon Shafer]

Tomatoes for teh win!!11!11

Of course, whatever it is as long as it's from Italy I'll eat it.

[Wernazuma III]

I tend to prefer types of pesto (oil based) over tomato sauces, but tht's only a rough rule. I love pesto genovese (much basilic) and its variants, but also pesto siciliano (with nuts/pinoli and peccorino-cheese).
With Penne, there's only Arrabiata though. Spaghetti Bolognese are a hit when prepared properly and "teh horror!!11!11" when consumed in a bad restaurant.

[Theben]

My favorite is a tomato cream base, so I can't vote.

[LDiCesare]

Carbonara isn't oil based I agree. I do it with cream, egg and pancetta (plus parmeggiano), basta.
I more often eat tomato based, mostly bolognese (with lots of parmeggiano too).

[loinburger]

I switch off between a tomato-based sauce (take a couple of jars of the Classico garlicky sauce, add some tomato paste, garlic, hot salsa, dave's insanity sauce, black pepper, and ground beef), a clam cream-based sauce (heavy cream, clam chowder, clams, shrimp, garlic, white wine, cook with cubed chicken), and a mushroom cream-based sauce (golden mushroom soup, cream of mushroom soup, dry onion soup mix, garlic, sherry, diced mushrooms, cook with cubed beef).

[Atahualpa]

Heat a tiny little bit of (olive) oil in a pot and cook minced meat until it has a nice brown color. Use a spoon or something else to make sure the meat is cut into little pieces while cooking.
In another pot add some (olive) oil and fry onions, little branches of broccoli and garlic. As for the tomatoes, I usually take them from a can, already cut into pieces and add them. If you want fresh tomatoes, you have to slightly cut into their skin, cook them and peel them before adding them. Finally add the cooked meat to the other pot and stir it for a while.

Tests best if you add some cheese (not necessarily Parmesan) when serving.