"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 06-20-2013, 01:50 PM   #1
Cook
 
Join Date: Jun 2013
Location: Southern Illinois
Posts: 75
Two for one spaghetti question?

I figure I would save space. I am sorry I am like a '50 questions child' so I will save some thread space and ask two since they both pertain to spaghetti.

What happens if I use Fettuccine in place of spaghetti noodles, but the sauces and meats are still the same as spaghetti?

(I got a hold of Fettuccine noodles and made a chicken/shrimp alfredo fettuccine, and it held the flavor very well, as opposed to using spaghetti noodles, cause we are low budget most of the time)

So will fettuchine noodles hold spaghetti flavor more well than spaghetti?

Also, I often take storebought sauces from a jar, and will add things to give it a fuller flavor. What can I do to spaghetti sauce to give it a more meaty flavor?

and on looking at some recipes for spaghetti sauces I see some include grape jelly (a Olive Garden clone recipe) what does the grape jelly do to it?

(Sorry, I think I snuck a 3rd question in there)

Please take this time to let me know for future use, does this save space, or complicate things more by asking multiple questions in one thread?

__________________

__________________
If Life was logical, the men would ride side saddle - Paul Harvey
rockey_f_squirrell is offline   Reply With Quote
Old 06-20-2013, 02:23 PM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
You can use any pasta you want to. It is your kitchen. When it comes to baking, you have to be consice, when it comes to cooking, you can make substitution, ommisions, or leave as is. Pasta is pasta. One over another will not affect the flavor.

To enhance the meaty flavor of a jarred sauce, you can add a small handful (about enough for two hamburgers) of quickly sauteed ground meat along with some onion. You can also add some "Better Than Bullion", (Beef Flavor) or beef bullion if that is all you have. But be careful. Don't add too much or your sauce will be too salty. Again, it is your kitchen. Add anything you wish.

I would imagine that the grape jelly is to sweeten it. Personally, I would use just the sugar if I wanted to sweeten my pasta sauce. Olive Garden is not known for having the best Italian food for a food chain. I think who ever came up with the clone didn't have wine on hand and thought grape jelly would do the same job as wine. After all, "a grape is a grape."

If you are going to puruse the net for ideas for pasta sauce, then go to the Food Network and look for five star recipes. They have some excellent Italian chefs in their stable.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-20-2013, 02:27 PM   #3
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
I think you should be careful. The last time I used linguine in my fettuchine alfredo, the earth's axis shifted a little.

No. It didn't. Just kidding.......
__________________
Rocklobster is online now   Reply With Quote
Old 06-20-2013, 02:39 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Quote:
Originally Posted by Rocklobster View Post
I think you should be careful. The last time I used linguine in my fettuchine alfredo, the earth's axis shifted a little.

No. It didn't. Just kidding.......
So that is why I am slightly tilted.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-20-2013, 02:50 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,115
Yes, combine as many questions in one thread as you want!

Any pasta will do! As Addie said, it's your kitchen. Back when I was in elementary school, they'd serve "Italian spaghetti" in the cafeteria, and used whatever pasta was on hand, usually rotini. Spaghetti it wasn't, but the kids loved it.

I like to add browned, crumbled, and drained hot Italian sausage and extra fennel seed to jarred spaghetti sauce. The bulk pork sausage is really cheap in the meat section at the grocery store, or you can get rolls of Jimmy Dean or Old Folks, frequently on sale. You can use mild too, and add hot pepper flakes or not, they have it in packets at pizza places if you don't have any. A can of mushrooms and their liquid, and extra sauteed onions. The store brand of dried parm in the can, some mixed into the sauce, some for sprinkling over top. Pizza places also have packets of dried parm. A can of minced or chopped clams, along with their liquid, also are not expensive, and add a very nice flavor and chew.

I don't know about the grape jelly, I would probably use a nice red wine. I also use a bit of sugar in my sauce.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-20-2013, 02:56 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
There is no question limit on DC. Type until your fingers get tired.

Any pasta will do. Really.

If you're going to the trouble of doctoring a bought sauce, you really should try to make your own from scratch. You only need a few ingredients. Sauces don't have to cook for hours on end unless you have meats in the sauce such as sausage and meatballs.

I'm completely opposed to adding any sweeteners to tomato sauce. That's usually done to offset acidity from the tomatoes. If you like sweet sauce, ignore the previous sentence.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-20-2013, 03:06 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Most pastas will work the ones with swirls seem to hold the sauce in better but adding a little of the pasta water say about a large spoon full will make it adhere well. To make the sauce meatier add a small bag of dried mushrooms that you've added about 1/2 cup of hot water to bring to the point of being softened then chop and add to the sauce. The broth from soaking them you can also add to make the sauce more brown instead of red.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-20-2013, 03:11 PM   #8
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
I believe most dried pasta is from the same dough, just different shapes. Like Barilla. Some shapes hold sauce better. Now fresh pasta may make a difference. We make a spinach pasta that goes with an onion sauce. Using a different pasta would not give the same flavor profile. I like a pepper infused fresh pasta we make as well. We also make a pasta that has basil leaves pressed between thin sheets (about #5 setting on our machine).
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 06-20-2013, 03:15 PM   #9
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by CraigC View Post
I believe most dried pasta is from the same dough, just different shapes. Like Barilla. Some shapes hold sauce better. Now fresh pasta may make a difference. We make a spinach pasta that goes with an onion sauce. Using a different pasta would not give the same flavor profile. I like a pepper infused fresh pasta we make as well. We also make a pasta that has basil leaves pressed between thin sheets (about #5 setting on our machine).
If you don't mind I'd love to get your recipe for the pepper infused pasta. It sounds wonderful.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-20-2013, 04:01 PM   #10
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Its a basic food processor egg pasta that you add red pepper flakes to taste.

Pasta
1 C all purpose flour
1 C whole wheat flour
1 Tbsp red pepper flakes or to taste
2 large eggs
4 Tbsp water
More all purpose flour as need for bench flour

In food processor with metal blade, process flour and red pepper flakes until well blended. Add eggs and process for 5 seconds or until it looks like cornmeal. With processor running, add water down feed tube and process until a ball forms. Dough should be well blended but not sticky. If sticky add some all purpose flour while blending. If dough is too crumbly, add water while blending. You can go right to the pasta machine with this dough or if using a rolling pin, wrap it and let it rest for 20 minutes. Work with a 1/4 of the dough at a time. I usually take it to #5 setting on our machine. I cut the rolled sheet in 1/2" strips, lengthwise with a ravioli wheel cutter and add some flour to keep from sticking.

Bring large pot of water to boil, add salt, shake off excess flour and drop pasta until done.

My favorite sauce is olive oil with plenty of thinnly sliced, sauteed garlic. Drop in the pasta when done and drained. Fresh grated parm and thin basil strips when served.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
spaghetti

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.