"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
View Poll Results: What is your favorite pasta sauce?
Classic tomato based sauce with meat 30 48.39%
Classic tomato based sauce without meat 12 19.35%
Alfredo 14 22.58%
Pesto 9 14.52%
other 12 19.35%
Spaghetti? I hate pasta. 0 0%
Multiple Choice Poll. Voters: 62. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 10-18-2005, 02:03 AM   #11
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
My favorite is Amatriciana. It's basically a spicy pomodoro sauce with pancetta, but the secret is in the ingredients themself. Regular thick-cut bacon can be used instead of pancetta but San Marzano tomatoes are a must.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-18-2005, 02:02 PM   #12
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Amatriciana is also my favourite...

My basic sugo is...
Saute finely chopped onion, carrots and garlic in evoo, when they are well cooked add some red wine and a bay leaf, let the wine get absorved. Then add the chopped ripe tomatoes and herbs (oregano, thyme, majioram, if you use a fresh basil add it at the end of cooking), salt and pepper and cook it to the prefered consistency. You can add some tomato puree if you like it thicker, and if ripe tomatoes are not available you can substitute them with the ones from a tin.
You can also add chopped bacon, crumbled sausage or lean mince if you like some meat in the sauce. (cook them with onion/carrot/garlic, if they have excess fat start by themselves and drain before you add the vegs)

I also like... when I am in the mood for something very rich and sinful, Quattro formaggi, 4 cheese sauce...
I like the combination of gorgonzola/taleggio/fontina/gouda or edam, I am not sure of the availability of taleggio outside italy, you can also use grated parmiggiano and/or emmenthar instead. Cut them in small cubes and heat them in a double boiler, add some cooking cream and milk, keep on cooking until it attains a smooth texture, stirring often. This is also wonderful mixed with steamed broccoli, you can enjoy it with potatoes as well...
__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 10-18-2005, 02:51 PM   #13
Cook
 
Join Date: Sep 2004
Posts: 69
You know what my very favorite sauce is??? A wine & cream pan sauce using 2 buck chuck white wine. Equal parts butter & flour till completely combined (I use a mortar & pestle) set aside, shallots sauteed in the pan drippings, add white wine, reduce, add cream, add roux above, (Can't remember the order, roux then cream or vise versa????) whisk till combined, simmer till thick as you like, add lemon juice, and remove from heat & add rest of butter, usually same amount as in the roux mix. More lemon juice to taste. OHMIGOD, THE best sauce. It tastes just as good the next day, but you have to combine it w/ pasta the nite before because the sauce breaks.

I learned it from James Peterson Sauces book.... I guess it would taste just as good w/ any other white wine, but I don't drink the stuff unless it's Suave or Chianti from Italy, so spending $2 on a bottle of Charles Shaw white wine is alright. I think it tastes so much better cooked...

Good topic. Thanks.
B.
__________________
yankeefaninseattle is offline   Reply With Quote
Old 10-18-2005, 04:35 PM   #14
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by urmaniac13
Amatriciana is also my favourite...

My basic sugo is...
Saute finely chopped onion, carrots and garlic in evoo, when they are well cooked add some red wine and a bay leaf, let the wine get absorved. Then add the chopped ripe tomatoes and herbs (oregano, thyme, majioram, if you use a fresh basil add it at the end of cooking), salt and pepper and cook it to the prefered consistency. You can add some tomato puree if you like it thicker, and if ripe tomatoes are not available you can substitute them with the ones from a tin.
You can also add chopped bacon, crumbled sausage or lean mince if you like some meat in the sauce. (cook them with onion/carrot/garlic, if they have excess fat start by themselves and drain before you add the vegs)

I also like... when I am in the mood for something very rich and sinful, Quattro formaggi, 4 cheese sauce...
I like the combination of gorgonzola/taleggio/fontina/gouda or edam, I am not sure of the availability of taleggio outside italy, you can also use grated parmiggiano and/or emmenthar instead. Cut them in small cubes and heat them in a double boiler, add some cooking cream and milk, keep on cooking until it attains a smooth texture, stirring often. This is also wonderful mixed with steamed broccoli, you can enjoy it with potatoes as well...
Quattro formaggi is soooo good. The cool part is that you can combine all kinds of different flavors. When I worked at the Italian restaurant we did a Risotto ai Quattro Formaggi. The four cheeses we used were:

Pecorino Romano
Montasio
Boschetto al Tartufo
Fontina

Good stuff...
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-18-2005, 04:52 PM   #15
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Boschetto al Tartufo!!
That's a brilliant idea!! How did I not think of that before... thanks for the inspiration!!
__________________
urmaniac13 is offline   Reply With Quote
Old 10-18-2005, 05:25 PM   #16
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I love pasta with just about any kind of sauce. I almost always make my own Alfredo because my altered version is a lot kinder to my arteries. It's based on a white sauce (veloute?) that is well seasoned with garlic and a bit of cream cheese.
I do make my own tomato sauce sometimes...last summer I made some wonderful roasted tomato sauce from the Romas in my garden, and froze several batches of that.
But very often I start with Prego and do my own thing with it. I cook it in a big pasta bowl in the microwave, so I have fewer dishes and don't have to worry about it scorching. You'd be amazed at what some good Italian Sausage, fresh herbs, and long simmering will do for jarred sauce. That's actually the kind my kids prefer. One can add mushrooms, sliced black olives...what have you.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-18-2005, 06:17 PM   #17
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
I chose other.

I am not fond of tomato-based pasta sauces. I don't care for traditional spaghetti or lasagne at all.

I didn't choose alfredo because even though I do like it, it's not really something that I eat or cook often as it is just way too fattening for me.

I really prefer light sauces with twists to fit the mood. Hot pepper flakes and breadcrumbs, anchovies and good olives, puttenesca type "sauces", a little pesto, a few diced tomatoes, garlic and some basil, lemon juice and a dash of cream, etc. Clean, simple and full of flavor.

Then again, I'm perfectly happy with some good pasta, a dash of high quality EVOO, garlic and some freshly grated parmesan with a sprinke of S&P.


Z
__________________
Zereh is offline   Reply With Quote
Old 10-18-2005, 10:00 PM   #18
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I voted for them all, as well as "other", as I like to try different stuff, like a clam sauce with linguine, garlic/butter, garlic/lemon/wine, etc.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-19-2005, 06:13 AM   #19
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Zereh
Then again, I'm perfectly happy with some good pasta, a dash of high quality EVOO, garlic and some freshly grated parmesan with a sprinke of S&P.


Z
This is actually the fav for many Italian kids and Italian kids at heart. They call it "La pasta bianca" (white pasta). At first the idea seemed rather strange to me but if the pasta, evoo and the cheese are of good quality, it comes out REALLY, REALLY GOOD!! What a simple beauty!!
__________________
urmaniac13 is offline   Reply With Quote
Old 10-19-2005, 06:42 AM   #20
Assistant Cook
 
AZRelish's Avatar
 
Join Date: Oct 2005
Location: Glendale,AZ
Posts: 6
I voted Alfredo. A good tomato meat sauce is traditional and when in doubt, this is what you order. As far as home cooking, I enjoy making my own sauces. I have this one sauce that I created called Southwest Alfredo. I don't have it with me, as I am at work but if anyone would like to have the recipe, send me a message and I'll send it to you. It's quite complex and robust.
__________________

__________________
Eat to live, don't live to eat!
AZRelish is offline   Reply With Quote
Reply

Tags
None

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 01:50 PM.


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