I thought I'd try making my own pasta one of these days, but using a sauce from a jar just seems wrong if I do that. So I'm looking for a recipe for some kind of sauce. Just post your favourite.

To contribute my own "recipe," I've made my own alfredo before just by putting heavy cream and parmesan cheese on the hot pasta and mixing it. If the pasta is hot enough to melt the cheese it works pretty well.

Unless you're wanting to go from scratch and begin with whole tomatoes, I recommend gathering cans of tomato paste, sauce, and chunky tomatoes, straining the chunky tomatoes, and adding whatever spices and herbs you like.

Generally speaking, for an Alfredo sauce, you're missing a lot.

I generally use half and half, Parm and/or Asiago, basil, plenty of garlic, and a bit of butter, with K&P to taste. Couldn't tell you amounts, since I do it to taste every time, but unless I'm in a hurry, I certainly don't thicken it via a roux or slurry, but rather just let it reduce to desired consistency.

Simple, tasty, and effective. Couples well with grilled or blackened chicken, shrimp, and bacon.

Generally speaking, for an Alfredo sauce, you're missing a lot.


Yeah, I know. We just had that left over from something else so I thought I'd try to do something with it. I imagine I would have added garlic as well, we always have that around. I'm just saying it works in a pinch.
I like the idea of both parmesan and asiago though.

I like my sauces more chunky then saucey.

Throw together olives, capers, anchovies, cherry tomato halves and garlic in a pan for a quick and easy puttanesca sauce. Top with like basil and parma and you've got yourself an impressive looking dish.

What's wrong with sauce from a jar.

Sometimes I have just pasta, jar-sauce and cheese.

Empty cupboards for the win!

Im pretty lazy when it comes to pasta..

Chopped tomatoes (tinned and fresh), garlic, balsamic vinegar, red onions, maybe meat if i can find anything and a splash of cheap plonk.

Or Creme fraiche, peas, pancetta and peppers (bell pepper) if im really not up for effort.

What's wrong with sauce from a jar.

Nothing usually, I'd just like to try actually making something for a change. :p

Throw together olives, capers, anchovies, cherry tomato halves and garlic in a pan for a quick and easy puttanesca sauce. Top with like basil and parma and you've got yourself an impressive looking dish.
That sounds pretty good.

Half beef mince, half pork mince.
Carrots.
Celery.
SMALL amount of Garlic.
Onion.
Star anise.
Salt and pepper.
Chopped, skinned plum tomatos.
Skinned sun dried tomatos.
Cup of Milk.
Red wine to taste.


Sweat off the carrots, onion, celery and garlic in a pan, add your beef mince and pork mince and cook with the star anise. Add your tomatos and wine. Add the seasoning. Slow cook this for about 4-5 hours stirring occasionally. Add milk in right near the last hour or so, stir through and return to the heat.

Serve over your favorite pasta.

Mostacolli
1 Can Traditional red sauce
Ground Beef

Cook ground beef, drain, add sauce, heat to a simmer.

Boil pasta with 3 tablespoons oil, 1 tablespoon salt.

Drain pasta, add generous amount of butter.

Serve.

I do that every time.

It tastes the same every time.

Stick with what you like.

lostmyface's bare cupboard sauce

1 cup olives (chopped)
2 strips bacon (raw an chopped)
1 can crushed tomatoes
2 tbsp vinegar
1 cup water from your cooking pasta
chilli flakes to taste
mixed Italian herbs to taste
S&P

to make simply render your bacon, pouring off a bit of grease as you go. next add your chopped olives. then deglaze the mix with your vinegar. follow that up immediately with your can of tomatoes. now all you have to do is season to taste an simmer to desired consistency. adding pasta water to thin it out if desired.

this is fairly tasty, in lieu of going grocery shopping, i had it last night.