Spaghetti

[ainjel]

Mmm, tonight I made some Spaghetti Sauce. It's funny, my four year old was all excited about it and my boyfriend complained, "I don't really like spaghetti." He ate it anyway and said it was good. I ended up with two types of pasta though. Some traditional angel hair for me and the four year old and my boyfriend requested some whole wheat spinach egg noodles. I managed to get the nine month old to eat some pieces of those cut up, too. : )

 

[muffinman]

Wow 1 tbsp of red pepper flakes in your recipe must warm up the taste buds. I make a similar recipe, and occasionally add a little Tabasco. I can't add to much or my wife will say it's too spicey. And honestly, I don't add too much.

I like spaghetti as a week night meal since the recipe is simple to make.

Are whole wheat spinach egg noodles green in color? Seems the whole wheat would make them a strange color.

I've only had angel hair pasta once with spaghetti. Not sure I'd do it again as the angel hair pasta's thinness lends itself to more meatless sauces.

 

[aeiou]

I too love angel hair pasta but find that it is too thin for traditional spaghetti sauce. I find that it is better suited for an Alfredo sauce dish. I prefer to use thin spaghetti noodles but my husband prefers a thicker spaghetti noodle. I did however find an excellent (taste & texture) organic spaghetti noodle made in Italy by a company called Bionaturae. Perhaps this pasta tastes so good because it is made in Italy - they know pasta better than anyone else.

 

[khartman]

I couldn't get my husband to even look at a spinach spaghetti, although personally I like it.

Ainjel, do you often cook to meet each others tastes? When cooking, I try to meet in the middle and make foods everyone will eat. I'm pretty open to eating most foods except anchovies and brussel sprouts

 

[ainjel]

Wow 1 tbsp of red pepper flakes in your recipe must warm up the taste buds. I make a similar recipe, and occasionally add a little Tabasco. I can't add to much or my wife will say it's too spicey. And honestly, I don't add too much.

I like spaghetti as a week night meal since the recipe is simple to make.

Are whole wheat spinach egg noodles green in color? Seems the whole wheat would make them a strange color.

I've only had angel hair pasta once with spaghetti. Not sure I'd do it again as the angel hair pasta's thinness lends itself to more meatless sauces.

The 1 tbsp certainly wasn't on purpose. I wasn't really paying attention and just grabbed it then realized a few hours later... oops! Lesson to self - don't cook when super tired!

And the whole wheat spinach egg noodles are green in color. A rather dark green but they tasted pretty good. I just wanted angel hair tonight. I've never been a fan of traditional spaghetti noodles.

 

[ainjel]

I too love angel hair pasta but find that it is too thin for traditional spaghetti sauce. I find that it is better suited for an Alfredo sauce dish. I prefer to use thin spaghetti noodles but my husband prefers a thicker spaghetti noodle. I did however find an excellent (taste & texture) organic spaghetti noodle made in Italy by a company called Bionaturae. Perhaps this pasta tastes so good because it is made in Italy - they know pasta better than anyone else.

I'm used to using Barilla for all my pasta. It's Italian also but there happens to be a plant about an hour north of me so it's always available in all of the grocery stores here.

 

[ainjel]

I couldn't get my husband to even look at a spinach spaghetti, although personally I like it.

Ainjel, do you often cook to meet each others tastes? When cooking, I try to meet in the middle and make foods everyone will eat. I'm pretty open to eating most foods except anchovies and brussel sprouts

Tonight it wasn't too much of a big deal to make two different types of pasta, especially since we all used the same sauce to top it. I just needed an extra pot and some water. Normally though I would have just made him cook his own stuff. : )

 

[alice.b.toklas]

I'm used to using Barilla for all my pasta. It's Italian also but there happens to be a plant about an hour north of me so it's always available in all of the grocery stores here.

And I thought Barilla was an imported pasta. Several years ago, I think, Mueller or San Georgia went after them for dumping their pasta on the US market. I didn't follow this story so maybe the solution was to build a plant in the US and just compete fairly.

Suppose if they import the semolina flour, they can make good authentic Italian pasta in the US.

 

[Mama Mangia]

Semolina can be found in most stores now - it used to be hard to find - only the Italian markets had it - now it is in supermarkets.

 

[Upennmama]

I think that cooks illustrated rated pastas and Mueller and Barilla both did pretty well.

 

[TexasRose]

I never seem to be able to make my own spaghetti sauce. I have tried but it seems that it's not the same. I think my tomatoes aren't crushed enough. I don't like my spaghetti sauce to be chunky.

Also, I tend to like pastas that aren't long and stringy. Too hard to eat. I prefer penne, bow ties, and rotini.

 

[Mama Mangia]

We went to a bridal shower and everyone had to bring 3 recipes with their gift and in return we each recieved a recipe. Here is the one I got:

SAUCE

1.5 lbs of beef short ribs
4 large cloves of crushed garlic
2 qt of tomato juice (strange but true)
1 large can of tomato paste
Combination of Italian spices to taste (oregano, basil, marjoram, etc.)
olive oil
Salt and pepper


In olive oil, fry garlic and brown off the short ribs. Add the tomato
juice and tomato paste. Add spices, salt and pepper to taste. Slow
boil for 30 minutes. Cover and cook for seven hours, add water
occasionally when the sauce gets thick.

 

[TexasRose]

Now that's a terrific, fun idea for a shower. I'm keeping that in mind for the next one I plan.

 

[mamamia]

I like white spaghetti better than the red one. We usually cook spaghetti a la carbonara in the house using tuna instead of red meat.

 

[Kaabi]

White spaghetti is my favorite as well, I don't have it with anything except sauce. I'm a bland person.

I'll also eat spaghetti without sauce, it doesn't taste as good, but I'll still eat it that way.

 

[Worker Bee]

Baked Spaghetti

This is what I'm making for dinner tonight. I usually have the bacon cooked, the spaghetti I freeze in batches and remove for this recipe, cheese is already shredded. It makes short work of it.

4 oz spaghetti
3 slices chopped bacon
1/2 cup chopped onion
1 clove garlic
3 Tbsps flour
1-16 oz can tomatoes, chopped
1-10 oz can cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/2 cup Paremesan cheese
1 cup mushrooms


Cook spaghetti, set aside. In a large saucepan cook bacon, onions and
garlic until bacon is crisp. Blend in flour. Add undrained tomatoes,cheese,
soup and milk. Cook and stir until melted. Stir in cooked spaghetti,
chicken cubes and mushrooms. Pour into a 2 1/2 quart casserole. Top
with Parmesan. Bake uncovered at 350 degrees F for 45 minutes. Serves
4-8.

 

[TexasRose]

That looks delicious. I bet it would freeze well too.

 

[Worker Bee]

That looks delicious. I bet it would freeze well too.

Hi TexasRose -- it is delicious and it freezes really well. When I'm feeling ambitious I make a double batch. It doubles and triples well and you can freeze it in individual servings and take them out as needed.