Tasty Pasta Recipes

I will fix spaghetti and frozen meat balls with a jar of Alfredo Sauce for a quick easy meal, I spice up the Alfredo Sauce a little because most of them are rather bland, especially the Ragu Alfredo Sauce. You can make your own Alfredo Sauce but the jar is so convenient when you don't feel like spending hours in the kitchen.

It's an acquired taste, and it's usually served cold or at room temperature, but Tonnato Sauce is very easy to whip up in a food processor or blender. I also like to eat angel hair pasta sauced with jarred Tikka Masala sauce and coriander chutney.

There should be peanut sauce in any large supermarket's Asian aisle. Serve that over vermicelli or thin spaghetti.

You can spice up the sauce with sriracha and/or soy, or add chopped green onion, cilantro, or crushed peanuts to the noodles.

Get some shorter-shaped pasta, like fusilli.

Buy some pre-grated cheese, like Parmesan.

Get some frozen peas. Or whatever vegetable you like, small shapes, though.

Toss all together.

I toss a can of Rotel into my Ragu. Parm for a topping. The Rotel spices it up.

Spaghetti carbonara is pretty simple and delicious. You just need bacon, eggs and Parmesan cheese.

I had this at a restaurant recently and it was very good, but I'm not sure I could recreate it. I'll have to give it a try minus the egg.

CARBONARA Bucatini, English peas, pancetta, béchamel, chives, Parmigiano Reggiano & an organic poached egg.

Many of my quick pasta meals now start with sautéed mirepoix, and if I'm lazy I used frozen mirepoix. The dish will be 1/2 pasta, 1/2 mirepoix and whatever sauce. This works extra well with hearty fat-heavy carbonara and Bolognese sauce. Cuts down on the fat and includes needed vegetables.

I'd be thrilled with just spaghetti.

R7, if it's carbonara it actually needs that egg.

You all do realize Alfredo sauce is so ridiculously simple to make that it's shameful. Try it some time, and don't forget the fresh ground black pepper on top.

r10 Yes, I just watched some recipes, but I think the dish I had also included a poached egg on top (in addition to the eggs in the "sauce/gravy".).

Barilla is a very out-spoken homophobic family-owned (I think) company. There are many other relatively inexpensive commercial pastas of comparable quality available. .

Carbonara does not require bechamel or a poached egg. The sauce is composed of eggs, cheese, S&P. If you had a poached egg on top, someone was showing off.

Carbonara does not require bechamel or a poached egg. The sauce is composed of eggs, cheese, S&P. If you had a poached egg on top, someone was showing off.

r8 With celery?

Buy DiCecco pasta. It’s worth the extra dollar. WORLD OF DIFFERENCE

I every once in a great while make Pasta Mama, which is extremely easy and is like carbonara without the bacon/guanciale.

Spaghetti, butter, eggs (I use only one, although the recipe calls for three), garlic, oregano, garlic salt, onion powder, seasoning salt, regular salt, grated parmesan.

Char about 10-12 pepper in oven, place in large bowl and cover with lid or plastic wrap to steam, peel and discard seeds retaining juices, cut into pieces the size of penne; add some butter to saute pan, add some whole garlic cloves, cook until a light brown colour, add the peppers and juices, cook until juice almost gone, season with enough salt to make slightly salty as you would with any pasta sauce; boil a pound of penne lisce in salted water, add to the pan off heat with torn basil leaves and a good amount of grated parmigiano reggiano and pecorino romano, toss for at least 3 minutes so that the pasta absorbs the flavour

R16 Swiss-German mirepoix is leaks, celery root, and two kinds of carrots. I cram it into many dishes because I'm too fond of starch and animal fat but want balanced ingredients.

Remember OP asked [quote] Are there other pasta in a box or other packaging that cooks quick/easy, and an easy/inexpensive sauce or other ingredients to add?

[quote]Swiss-German mirepoix is leaks, celery root, and two kinds of carrots.

And you can always substitute leeks, if you can't find a talkative or incontinent Bavarian yodeller.

I made this Sunday and I'll make it again. I recommend making extra broccoli that you don't mash for the sauce. It would also be good with some pancetta or leftover chicken

Buy quality pasta, olive oil, and Parmesan. Some herbs and garlic. Sauté herbs and garlic in olive oil. Cook pasta Al dente. Reserve a bit of pasta water to mix in. And of course the Parmesan. Eat hot.

Where are you getting these recipes for carbonara? The person that wrote about forgetting egg.... well, I assumed this was someone that does not eat eggs at all. Possibly an incorrect assumption. My point is that there is no such thing as eggless carbonara, as it is an essential carbonara ingredient. If he was just stating 'no' to the poached egg, then yes, I'd agree it's an add-on that seems unnecessary unless you are really craving eggs that day (eye-roll).

For my money the best carbonara recipe is the traditional one, you know, the one that uses the correct kind of cheese, meat, and most importantly, farm-fresh eggs of great quality. It is when people start throwing in weird stuff like peas, onions, hickory smoked bacon, parsley and hey, how about an additional poached egg on top! Simple, traditional carbonara is very, very good, so I'd recommend trying the traditional recipe FIRST, and then the next time you make it, add whatever you think you might enjoy. This way at least you have tried REAL carbonara at least once. Don't forget the pepper mill.

r25 I meant an additional poached egg on top is not my taste, not the egg component of the sauce.

DiCecco is cheap, it's at Walmart, I buy it, it's not fancy.

I hate cooking and cleaning and so become so desperate I’ll sometimes by those ready-to-eat microwaveable pasta pouches you zap for a minute, especially liking the Penne option. But then just sauté some chopped canned anchovies in a skillet for a bit—maybe add in some fresh broccoli rabe shreds—then toss in and mix with the pasta, some good olive oil and seasoning, and maybe even add some golden raisins or grated cheese.

Ugh…”buy,” not “by”. Sorry. ^

I like baked stuffed jumbo shells.

Raisins?

If you have a standing blender, pesto is easy to make. You don't need pine nuts. I've used walnuts, pecans, and macadamia nuts. Each made a good pesto.

Fresh basil, garlic, olive oil, and salt are the only other ingredients, when I make it. I don't put cheese in there.

Probably inauthentic, but I like it.

Mix with pasta. I prefer small shapes.

Of course you put cheese in pesto, freshly grated Parmigiano-Reggiano. I substitute walnuts for pine nuts.

R27. I was just saying it was better than barilla or ronzoni

I usually buy La Molisana brand pasta.

mister Barilla said point blank that "the gays" didn't never to buy his pasta, so fuck that pasta.

OP: If you want to kick it up a bit try Pasta All'Assassina. It's a cooking method similar to making risotto, and all done in a skillet. I've made it twice, once with spaghetti and the other time with bucatini, and enjoyed the latter more.

I didn't make the tomato broth called for, just poured in marinara with an equal quantity of water, as required to get to the al dente(or however you like it) stage.

Get yourself a jar of pesto OP.

I made a recipe from one of my La Cucina Italiana magazines. Was braised chuck roast with tomato paste concentrate—the tube kind, basil, san marzano tomatoes and some red wine and a finely chopped onion that cooks for around 3 hours or so, you just use the resulting sauce for the pasta. Is that basically how “sunday gravy” works? Was supposed to be a Neapolitan recipe. It says “thick spaghetti” so I just used bucatini.

When did DL forget how to cook?

When have you ever cooked for yourself?

Vermicelli cooks fast.

Barilla sucks. Most pastas are just as good, if not better than that shit.

I only make homemade pesto myself, using only basil leaves I've cultivated in my own herb garden, pine nuts I've gathered by hand from my nearby forest, and a mortar and pestle I handcrafted out of stone I mined from my local granite quarry.

This is one of my fast and furious fresh meals. I never use a jarred sauce. I call it Fake Alfredo:

Freshly boiled aldente spaghetti, still hot in the bowl,

a knob of butter

a knob of cream cheese

Beat with a spoon till the butter and cream cheese are melted, add a little of the pasta water to losten.

Enjoy. You are welcome.

This is easy and tasty. I've made it. You can throw some leftover chicken in there too of you have it.

R45. That sounds fucking repugnant. At least buy some fucking Boursin. How utterly grim your life must be. How fat ARE you?

R45, oh and I forgot to finish with a grating of nutmeg. Simple and delish.

Oops, Gay White mistake.

I was laughing too hard.

R47^^^

Anything not on Olive Garden menu.