/ck/ - Food & Cooking

>>10477109
Ground beef and tomato, if you wake up at 5 am to prepare it for the lunch it's 10/10 trust me

Ketchup. I don't make it I buy it.

1. Fry bacon on medium heat until it’s starting to slightly brown and has shed some fat /. alternatively fry anchovies in olive oils
2. Add sliced (yes sliced) onions
3. Add sliced garlic and chopped chili

Leave it on medium heat until it’s all turned to mush and then toss the pasta in it.

Roasted red pepper butter sauce
Or
A Creole style cream sauce, with or without seafood or crawfish added

>>10477109
Puttanesca - a bunch of shelf stable ingredients that you can throw together quickly
Carbonara - similarly, a bunch of easily stored ingredients, with just a tiny bit of technique

>>10477276
Tbh to make a carbonara you have to follow the ingredients rules (very strict ones)

>>10477109
>Boil some pasta alente
>Let it cool to room temperature
>Dip it in barbecue sauce and have it as a snack

>>10478105
>allente
ftfy
it's a Spanish word

>>10478105
that's just a delivery method for barbecue sauce. you can get something much quicker for your sauce fix, like plain low sodium ruffle chips.

For me, it’s an old secret family recipe for a very obscure kind of pasta. We call it “carbonara”
>cook barilla spaghetti until totally soft all the way through
>fry bacon, onions, garlic, chicken, mushrooms, and 4 eggs in a pan
>meanwhile steam peas, carrots, and celery
>add noodles to pan once done
>add veggies
>pour in 2 cups of heavy whipping cream
>stir until evenly distributed
>pour pasta into casserole dish
>sprinkle 2 cups of kraft shredded mozzarrella over the top
>bake at 375 for 20 minutes or until the top is nice and crispy and ooey gooey!
wa la!

>>10477140
Famalam, what spices do you use?

>>10478137
Pork cheek, egg, pecorino cheese. That's carbonara

I have some pasta left.
What are some easy sauce recipes? Have tomato, ungrounded beef, milk, butter and a bunch of other asian spices.

pesto
just use top tier ingredients and some ice

>>10478187
and pepper

>>10477109
>frying pan
>chopped chorizo, diced onion
>halved cherry tomatoes, for just a minute
>cream
>add pasta
>add chopped fresh basil & parmesan just before serving

the best

Saute onions garlic in evoo till soft add pepperoni chunks 1/4 "thick saute 4 minutes or so u want that oil to release and brown pepperoni add PASTENE kitchen ready tomatoes " touch of sugar and italian seasoning . Cook rigatoni pasta till Al dente mix serve. Simmer sauce for bout 45 min Bubbles slowly breaking in sauce. Don't try to demean me try it first u cucks

>>10478118
I mean the mush, 2 cups Kraft mozz and calling it "carbonara" is bullshit, but that doesn't sound like a bad meal if you get rid of those things.

>>10477109

>>10478346
I'm gonna make this with penne, tonight

>>10477109
I've never made it myself, just buy premade stuff like a pleb. For me it's pic related.

>>10477109
Cream and shredded kraft cheese for carbonara

>>10478646
forgot to mention, penne is the best pasta for this, enjoy man

Homemade Alfredo sauce a best.
>butter
>heavy cream
>cream cheese
>garlic
>italian seasoning, salt/pepper

>not making the patrician simple mans tomato sauce as used by early french master chefs
>roux + water and tomato puree
Honestly, out of all the sauces you can make, that's my favourite.
Quick, easy, tastey and good fluidity.

Chicken fricassee is a close second for me though.

Only fuckin french cucks would use roux 4 pasta sauce. Cook it down to get it thicker!!! Aholes

>>10478955
>a roux only thickens the sauce nothing else
>cooking speed doesnt matter
Anyone know how else to spot a shit cook?

>>10477109
>Butter and flour in a pan
>toast it for a bit
>add white wine
>throw some finely chopped onions and minced/crushed garlic, plus some basil, oregano, thyme, rosemary, salt and pepper
>cook until fragrant and onions are starting to get translucent, throw in mushrooms, cook until soft
>add heavy cream and plenty of parmesan, asiago, romani, and feta cheese, simmer until cheese is melted and sauce is as thick as desired
>add chopped spinach for the last 3 minutes of cooking
>serve over penne, plus some blackened chicken if you have it
This shit has given me a full belly on many a starving college night.

>>10477109

>pasta into a pot of salted boiling water, anything will do but my favorite are linguini
>pan NICE AND HOT
>olive oil, pour it like Jamie Oliver, meaning A LOT
>add chopped garlic
>fry it, but don"t let the garlic turn brown
>add shrimps, let it sizzle
>pasta is ready, drain it, keep a little of pasta water
>toss pasta into the pan ( still on the fire) with oil garlic and shrimp, mix well
>add finely chopped parlsey
>add a little of the pasta water and mix
>add lemon juice, still mixing
>salt and pepper to taste

et voila

>>10477109
>sear chicken somethings on both sides in a SS pan
>add onion, garlic, and a can or two of tomato sauce (depending on the amount of chicken. it should be mostly covered)
>cover and bake at 325f for 1 hour
>remove chicken and shred
>return chicken to sauce
>add mostly cooked pasta
bon jovi teet

how do i make sausage and bell pepper meat sauce like in a real italian traitoria

>>10479434
that kind of info aint free

>>10479045
>voila
It's spelled wa la, newfriend. Foreign languanges can be hard, so I understand.

>>10478955
God damn you're a fucking soyboy
Shit cook too

>>10477276
Pasta puttanesca is a massively underrated dish.
>tfw mfw when when the anchovies, capers, tomatos, olives, spices and salted pasta all hit in the same bite with a parmesan reggiono grated all over it
Fish sauce makes a good substitution. Maybe worchestshire.

>>10478955
Are you genuinely retarded? I need to know before I tell you everything a roux does so I don't waste my time.

>>10477166
Degenerate spotted

Italian sausage with a tomato/cream sauce.

Creamy garlic sauce is a good simple one.
Put 3 tbsp olve oil in a sauce pan, get it hot, add in about 3 cloves of garlic until fragrant, reduce heat to medium, add in 3 or 4 tbsp of flour, continue the roux until golden, add in about 1.5 cups of milk. Stir sauce, simmering at low until desired consistency. Add salt and pepper at your own discretion. Had gotten me through tough times with little work with.

1 onion chopped
1 garlic clove chopped
Simmer with olive oil
Put in can of tomato
Put in little tomato paste
Add dried Basil or fresh to taste

>>10479679
a can of tomato what

>>10479679
Remember salt and pepper to taste

If you like it sweet add a little honey or sugar.

>>10479696
A can of chopped tomatos nigger.

>>10479709
huh?

>>10479725
https://youtu.be/7Tea3sZXN-I

My fave outside of an all day red sauce is my sun dried tomato cream sauce.

Basically, make a bechamel.
In a separate pan saute garlic, sun dried tomato, and a few kalamata olives in the oil that the tomatoes are packed in.
Once you see some browning in the sautee pan, pull from heat, puree everything.
Add the puree to the bechamel.
Still in some grated parmesean.

That's the base, also pairs great with more olives, anchovies, sardines, or any sausage. Works best on a tubular pasta.

>>10477109

1. Big pot + olive oil + 1 onion, 1 celery stick,1 carrot (all chopped very finely)
2. Sautee for a few mins then add a couple chillis, diced garlic cloves, anchovies
3. Add 500g veal and sausage mince (or beef if you can't get sausage mince)
4. Brown the meat then add a splash of wine (my grandmother uses white but red works too)
5. Add 2-3 tins high quality chopped tomatoes and a jar of passata (or a few teaspoons of tomato paste)
6. Add a chicken stock cube, pepper, salt, pinch of oregano
7. Low simmer that bitch for like 3 hours

>>10478836
>cream cheese

why not parm?

>>10480451
Does he look to be made of money?

>>10478862
never heard of using a roux for a tomato sauce. will definitely try this.

In a blender
can of cherry tomatoes
5 cloves of garlic
50ml olive oil
splash of balsamic vinegar
dry herbs or fresh
salt
pepper
cayenne
red pepper flakes

blend it up and just heat in a saucepan and mix with your pasta. works great as a pizza sauce too.

>>10481640
oh and a teaspoon of sugar also.

Genovese because I like long and largely unnecessary processes in cooking

>>10477109

Carbonara with a shitload of pecorino cheese on top when serving.

>>10478095
So what? There's like 4 of them

Recent one I liked was kale (or spinach), chanterelle and cream. Top it off with some parmesan.

>>10481648
I tried that once and it tasted overwhelmingly sweet. Were you using Chef John's recipe?

>>10481837
Wrong recipe maybe?

>>10478302
Ice?

Quattro formacci

.....and a little pepper

>>10477209
>Or
>A Creole style cream sauce, with or without seafood or crawfish added
fucking right.

>>10477109
Norcina, preferably with penne, but you can't get it right without proper short salsiccia from Tuscany, commonly known as salsiccia di Norcia or salsiccia di Lucca. The really long ones from the north (salsiccia di Bra) just don't taste the same. I don't live in Italy, unfortunately, but you can get close with quite fatty pork sausages (25-30% fat),extra garlic and some spices (cloves, cinnamon, nutmeg and allspice iirc).

>Remove sausage meat from casings, brown over medium heat
>Add onion (and mushrooms if you want to), cook those so they become nice and soft, add some crushed garlic
>Deglaze with white wine
>Let simmer untill it's reduced to about half
>Add heavy cream, chili flakes
>Let it sit on low for half a day untill you get home
>Season with salt and pepper
>Realise you've made way too much
>Reheat the next day
>Enjoy because it's even thicker and tastier

>>10482473
Oh this sounds very lovely.

>>10479481
>parmesan reggiono
Dude

>>10479481
this nigga gets it

>>10482372
to prevent oxidation and preserve the taste

Pasta e ceci. Basically chickpea soup with pasta. I like it with a shit ton of rosemary and roman style: with anchovies.
If we're sticking to strictly a sauce then bucatini all'amatriciana is the one for me, that guanciale and pecorino just hit the right spots.
Pasta puttanesca is a close runner up.

>>10478137
Sam bam famalam senpai in a can

what I did twice last week:
Spaghetti, cooked al dente
in a pan, sauteed onions, garlic and cherry tomatoes, then dump some creme cheese and pasta water in
add some peas and spinach
wa la

>>10486295
>al dente
Just say 'undercooked' and stop trying to be fancy.

low heat pan
generous amount of olive oil
4 cloves of garlic
6 to 12 anchovie filet, crush until they dissolve
mussels, octopus, shrimp.
butter and seasoning salt pepper
lots if capers and quartered olives
crushed tomatoes
fold in to Angel hair pasta
tastes like a whore.

the best pasta sauce I ever made only happened because I fell asleep while it was simmering. it was so good. I have never been able to recreate it.

Just made one with onions, diced bacon, tomato sauce, garlic, oregano, parsley and capers. It was great

>>10487991
Why use curly parsley?

Chorizo+cheapest sauce available. The chorizo is dirt cheap and turns even boring sauce into a great meat sauce.

>>10487997
Flat wasn't available where I shop and I'm lazy

>>10477109
"Cajun shrimp alfredo" (bastardization, I know)

Boil water, salt generously, I like shell, angel hair or fettuccine are my favorite. Fry up some andouille, with onion and garlic. Deglaze with some white wine.

Make a roux, reserve some of that pasta water and if you've got seafood stock use that, but a chicken bouillon cube works just fine and break it with the deglazed liquid.

Huge pat of butter, thawed, deveined, shrimp, generious amount of salt, pepper, cayenne, touch of habanero tabasc, half a lemon. Cook until, well, cooked, combine, all ingredients and
toss in as much parm as you want.

Spicy, cheesy, white people dish.

>>10483825
Wait, what? Like add it before you put it in the fridge?

>>10488109
you can put a cube of ice in the mixer when you make pesto
otherwise you can use cold oil (put it in the fridge for some hours but watch out because it can became solid), same goes for the the rest of the ingredients

>>10488078
>cayenne, touch of habanero tabasc
>Spicy
no

The GRAVY. This shit is so good.

https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html

>>10478302
>>10483825
>>10488598
This sounds really odd.

>>10486310
Just stop being a faggot by trying to sound down to earth.

>>10488598
Yea honestly it sounds really odd. Where'd you learn about this?

>>10478302
looks fuckin bombbb

any vodka sauce recipes/advice?

>>10489002
by living in a place where pesto is a serious thing

>>10477109
The sauce my bf always makes when cooking spaghetti; crème fraîche, chicken and cumin.
We recently discovered that adding sweet soy sauce made it even better.

>>10478346
I do this without cream, just adding pasta water makes a delicious sauce thanks to the starch.

>>10481653
so, where's the pecorino in your pic?

Arribatta

tomato cream

onion, garlic, olive oil. pan nice and hot. pan until nice.

canned tomatoes, basil, salt, black pepper, provençale spices.

then add the cooked onion and garlic in the tomato sauce.

cook for 30 min.

pour some cream.

profit.

>>10477109
penne alla puttanesca

>olive oil in pan at low temp
>cook 1-2 roughly chopped onions a bit (anchovies usually added here but I opt for miso or umeboshi for a vegan alternative which can be added whenever)
>add several cloves of chopped garlic and miso/umeboshi
>add a tin or two of diced tomatoes and reduce
>when reduced enough add chopped olives and capers to taste

Don't let olives cook in the sauce because it changes the colour and looks unappealing. I don't fully cook the penne and allow it to finish cooking in the sauce. Ideally the sauce should be very chunky. I add basil sometimes when I have it on hand.

>>10494624
>Pasta e ceci
I do this with green olives for a stronger olive tasting sauce. Also when I'm sauteing the garlic I have crushed red pepper in there also.

>>10478118
That's a fucking casserole shit

>>10477109
Creamy beurre noissette with beef and mushrooms.
Pesto, or bolognese made from tomato concasse.

>>10486310
>spaghetti cooked undercooked
t.low energy brainlet

>>10494624
>miso
>umeboshi
>pasta
that's just so fucking wrong

>>10477109
Vark sauce.
I squeeze the bottle with both hands

>>10496110

You know you can just unscrew the top, right? Oh, you don't because you've never even seen a bottle in a window.

>>10496115
My wife's bull only lets me have 1 bottle of vark every 3 months so I have to use it sparingly.

>>10491246
Couldn't you use olive oil instead of the ice?

>>10496154
yes i said you can but the problem is that if you cool down the oil too much it became solid
also i don't usually keep oil in the fridge but i always have ice
for the parmigiano cheese and pinenuts temperature is not a problem (the problem is the price of the36 month old parmigiano, which is ideal for pesto, and pine nuts who don't suck dicks)

Bolognaise but with canned tuna instead of mince.

What are some healthy pasta companies or types? All I find is enriched and I can't imagine semolina or durum are good cuz they're a dollar a box. I want some healthy original stuff with nutrients in it.

>>10497112
Make your own.

>>10496853
>Bolognaise
Retard.