"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-20-2013, 12:50 PM   #1
Cook
 
Join Date: Jun 2013
Location: Southern Illinois
Posts: 96
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, 01:23 PM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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, 01:27 PM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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 offline   Reply With Quote
Old 06-20-2013, 01:39 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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, 01:50 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,047
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, 01:56 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,967
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 online now   Reply With Quote
Old 06-20-2013, 02:06 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
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, 02:11 PM   #8
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,457
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 and C. batesii.
CraigC is offline   Reply With Quote
Old 06-20-2013, 02:15 PM   #9
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
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, 03:01 PM   #10
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,457
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 and C. batesii.
CraigC is offline   Reply With Quote
Old 06-21-2013, 06:29 AM   #11
Senior Cook
 
Join Date: Jun 2013
Location: northeast
Posts: 169
To me dry pasta is pasta. Some brands are a little better than others. Don't go buy price. Some cheaper, off brands are very good. Like to add precooked defatted ground turkey or chicken or your choice.. 1/2 c of dry red wine,and any grated cheese,and season to your taste .I also prefer not to add sweet things to the sauce. Large Italian [style] chain restaurants are famous for there Precooked Frozen bag and Boil entres. . Chemists make the formula and it gets bagged in a factory.Then the ""Chef boils the water, and the C.E.O goes to ''Tuscany'' for vacation. Gape Jelly, really? I like Addies answer. Mysterychef
mysterychef is offline   Reply With Quote
Old 06-21-2013, 07:53 AM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Thank you mystery chef.
__________________
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 06-21-2013, 08:48 AM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,475
Quote:
Originally Posted by rockey_f_squirrell View Post
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?
Hi, Rockey. There is no effective limit to space on the Internet, so no worries.

If you can grow a few fresh herbs, like basil and oregano, you can add tremendous flavor to pasta sauce for a small upfront investment. My first herb garden was in a couple of window boxes attached to the fire escape railing at our old apartment.

We like to add a pound of ground beef, a couple cloves of minced garlic and 1 chopped onion to jarred pasta sauce. Then a sprinkle of herbs and sometimes a grinding of hot pepper flakes. You can buy a cayenne pepper plant, then dry and grind the peppers to make your own.

Different pastas taste the same, but the different textures do change the experience of eating them. In general, chunkier sauces go better with short pastas, especially those with nooks and crannies to hold the chunks, and thinner sauces go better with long pastas. But it's all a matter of taste, not hard and fast rules. So try different combinations and see what your family enjoys. Have fun
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-21-2013, 08:52 AM   #14
Chef Extraordinaire
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 11,800
Quote:
Originally Posted by rockey_f_squirrell View Post
What happens if I use Fettuccine in place of spaghetti noodles, but the sauces and meats are still the same as spaghetti?
The pasta police will kick in your front door, put you in handcuffs, drag you out the door and stuff you in the back seat of their police car, embarrassing you and your entire family.

I put Pepsi in a Coke glass once. It cost me $5000.00 and 100 hours of community service.
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is online now   Reply With Quote
Old 06-21-2013, 09:22 AM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by rockey_f_squirrell View Post
...What can I do to spaghetti sauce to give it a more meaty flavor?...
Cook some meat in a ss pan and use the jar sauce to deglaze the pan (lift off those brown bits), then simmer it a while. I used to make spaghetti like this all the time.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-21-2013, 01:35 PM   #16
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Quote:
Originally Posted by CraigC View Post
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.
I am going to make this for sure! I just love pepper flavor. This sounds just wonderful! I love your idea of serving it with the garlic infused olive oil and fresh parm cheese!
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 06-21-2013, 01:42 PM   #17
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Grandma always said to add grape jelly to a sauce that you slightly scorch accidentally. She said that it pulls that burned taste right out.

Maybe Olive Garden burned their sauce?
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 06-21-2013, 06:41 PM   #18
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 867
I would say that the end product is better if you use fettuccine rather than spaghetti since I never buy packages of pasta labeled "spaghetti" . To get a meatier taste, add some meat. I usually have packs of frozen cooked seasoned hamburger in my freezer ready to be used in just such projects.
Oldvine is offline   Reply With Quote
Old 06-21-2013, 06:52 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,967
Quote:
Originally Posted by Oldvine View Post
I would say that the end product is better if you use fettuccine rather than spaghetti since I never buy packages of pasta labeled "spaghetti" . To get a meatier taste, add some meat. I usually have packs of frozen cooked seasoned hamburger in my freezer ready to be used in just such projects.

Why do you have an aversion to the spaghetti shape of pasta?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-21-2013, 06:53 PM   #20
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by CraigC View Post
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.
Thank you so much. I plan to make this for the week end. my family is going to enjoy it.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma 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




All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.