/ck/ - Food & Cooking

If the place has good Bolognese I'll get that, otherwise I'd go with bosciola or arrabiata

Carbonaravirus lmao

>>13837614
>arrabbiata sauce
That's for litttle children, just order what you like then add some hot peppers to your own taste.

>>13837663
hahahaha italy has that "authentic"

Pastalaya

>>13837614
Aglio e olio with artichokes and salmon. Acidity of the canned artichokes binds the sauce together and the salmon mellows out the flavor.

>>13837785
sounds fucking good anon. i eat all of those individually and make some incredible crispy skin salmon, i'll have to pair it with aglio e olio

are you saying you mix in the artichokes with the pasta? these are artichoke hearts or scraped leaves?

>>13837614
chicken riggies

>>13837614
In no particular order:
Spaghetti with cuttlefish and tomatoes, spaghetti with cuttlefish in its ink, carbonara, bigoli in salsa (spaghetti with onions and anchovies).

>>13837631
>bosciola
What's that?

Pappardelle chingale

gnocchi

>>13837614
shrimp spaghetti aglio olio

I'm a simple man, with simple interests.

>>13837614
Mac n cheese

>>13837614
olive garden's meatball pizza bowl

I'm sick of ethnic people giving stupid names to shit.
Fucking speak English already, for Christ's sake.

gnocchi alla veneta, gnocchi with raisins, cinnamon, melted butter and parmesan

asshole

Any kind of pescatore, carbonara, bolognese as long as the ragu is good and contains at least 2 meats

>>13839328
>stop using proper names for things that are univocally identified by said name
>butcher those names by translating them to english so I don't have to google them

>>13837614
idk what its called but its basically penne, seared peppers, basil, sausage, and balsamic vinegar and it is ELDER GOD TIER

>>13839360
disgusting

>>13837614
I recall there being a restaurant near where I live that does a chilli soup with pasta.

>>13839969
Skyline Chili is Greek

I make a good bolognese but I'm trying to get more versatile.

>aglio e olio
is practically a mother sauce for me at this point. I love diversifying from here. Probably the first dish that helped me understand what "just cooking" really means as I figure out new ways to add and time ingredients.

Anyone have any really great not-tomat sauces?

>>13840312
That's some nasty ass shit, don't they put cinnimon in it? That just doesn't belong in chili and anyone who puts that in chili should be drawn and quartered.

fucking greeks and turks wouldn't know how to make chilli if they're lives depended on it and they can piss the fuck off

>>13840542
Oh so you have to write it as "tomat" and not just as tomato to try to pretend to be "authentic" or some bullshit? GTFO! You do know that tomatoes are native to the Americas?

>>13840542
Nobody in their right mind except faggots calls it "tomat"

>>13840579
Here's your (You)

>>13840586
Thanks keep that with your "tomat"

>>13840589

bowl

>>13837846
Hearts from a can. If you get them whole you usually put them in water spiked with lemon juice to keep them from going brown, so you might as well buy the canned ones which come in this tart 'brine'. I saute them a bit in a pan, then add the (cubed) salmon, then cayenne (in lieu of pepper flakes), garlic and salt, then I add the cooked pasta and some parsley.

>>13840596
>▶
Seems like your the faggot to me for using "tomat" instead of tomato, but then you're doing the faggot upsell.

>>13840632

>>13840613
articoke hearts are really gud, I only see them at brasilian churrascarias.

>>13840638
Is that what your mommie alowed you to eat on a friday night?

>>13840648
>quality shitposting
fucking newfag go back to /b/

>>13840663
I'll get right on that one after you, you stupid useless pissant. Are you still jealous because I called you out or are you just a natural moron?

What are some pasta recipes that I can cook in max 1 hour and are also good microwaved the next day? Preferably something not too unhealthy that will kill me if I eat it every day like carbonara. At the moment all I got is arrabbiata and aglio olio but I feel like adding something new in the rotation.

>>13840672
>triggered
>failtrollisfail.jpg

>>13840675
If you want quick and easy just use kraft mac & cheese and add things like sausage and peas or spinach or tuna or whatever you have on hand, it's not rocket science for boeing or lockheed.

>>13840691
yeah yeah, that looks pretty good.

>>13840691
I wish that I had that, not for myself but to share with a girlfriend. That's the most fun part.

>>13840675

Pasta of your choice, onion, mince, frozen vegetables and jar of tomato-based sauce - quick to make and keeps for the week

>>13840697
I'd like to avoid artificial preservatives and whatever else they put in pre-made foods though, else I would've just subsisted on hot pockets.

>>13840756
marinara takes just 30 minutes, cook your pasta al dente so it holds up better

>>13840756
why would you possibly think that artificial preservatives are worse than non-artificial preservatives

>>13840756
That's pretty cool, though if I say so it might go to your head. Rightly so.

>>13840777
step aside, this anon has some trips!

>>13839897
I hate these Americans so much for their small minds.

>>13840781
Well what non-artificial preservatives even are other than salt, vinegar, spices and stuff?
Though really what I meant by that is that I use shit like canned tomatoes, but not stuff that's been processed and to hell and back. My family has a history of early deaths and the only thing I noticed in common is a shit diet filled with heavily processed foods, so I want to see if it's genetic or not. A bit difficult to do so as a student with not much time though, but I figure eating less and better is healthier in the long run than eating more and bad.

>>13840805
>aww your feelings
post recipes you stupid fucking cunts

>>13840821
you can literally just chop up fresh tomatoes and make a sauce with it.

infuse 1/4th cup of olive oil with 7 minced cloves of garlic (mince, chop, or slice, 1 min simmer)
chop up a few pounds of tomatoes
add a cup of water
add 1 tbsp of basil, oregano
add 1 tsp of marjoram
add 1 tsp of red pepper flake
add 1 tsp of sugar
cook until done (half an hour to an hour)
add 1 large pat of butter, cook for 10 more minutes
salt to taste
wala

>>13840805
It takes a really small euro merkel mind to love an American free mind, so clearly you're the merkel cunt.

>>13840805
Are you a pathetic stupid euro merkel that knows that it's stupid or are you just a pathetic euro/asian hypocrite?

>>13840805
Why are you euro sacks of socialist shit always wrong yet blame the USA for your problems? You fucks make no sense.

ATTENTION:

There is no such thing as "aglio e olio."

The REAL, AUTHENTIC recipe is "aglio, olio e peperoncino".

https://www.youtube.com/watch?v=jDukHyDwN4I

When you guys make a big sauce from scratch do you let the bottom burn like restaurants do or just stir it every 5 minutes all day. Both are so risky

>>13840940
That's risky bunny buisnixx froglet.
https://www.youtube.com/watch?v=I5cS0_op1IE

seafood fra diavolo, but ill take angel hair or spaghetti over the linguine in pic related
great dish

>>13841000
Have you tied dpaghetti rigati? It's like 4 angelhairs fused into the size of a regular no. 7 spaghetti pasta. All those channels hold a ton of sauce. I think it's an american invention but it's my fav pasta.

>>13841020
i havent but that sounds pretty fucking cool.

>>13837614

A sauce is not a pasta dish. What pasta do you like with your arrabiata?

Best pasta dish I've had was Tuscan game ragu (with boar or hare) and pappardelle

>>13837614
fresh pasta and leek sauce
https://www.youtube.com/watch?v=TixO_PblQwo

>>13839328
Pasta alla Arrabbiata literally means "angry pasta" in Italian and that sounds retarded tho

Damn, didn't see this thread. Posted in another because I didn't wanna take up a thread but,

How do I get a sauce that kicks my ass? So tired of all the boring pasta sauce recipes. I want something that makes spaghetti taste as great as it looks.

>>13841650
oil infusion
take half an onion and finely chop and simmer it in olive oil for 2 mins
add in red pepper flake to taste
finely chop some garlic and simmer for 1-2 mins
be careful with the garlic as you can burn it which will change the flavor. not necessarily bad but may not be what you are going for

from there add tomato products and mix it up a few times until you find what you love the most.

for herbs try different amounts and types (fresh, dried) of basil, oregano, marjoram

fresh cheese is always nice to have too

rigatoni actually is the best pasta shape

>>13841684
Very nice! I'll give it a go, thanks anon.

>>13841650
It's all in the sofritto. Sweat those onions, carrots, and celery until they're liquid and anything you make with them will taste delicious.

>>13841720
Yup. i forgot to add that generally for fresh or raw unseasoned tomato product you want to go about half an hour. There's reasons to go longer, you'll figure that out over time. For stewed tomatoes in a can or even a jarred sauce to save time 20 mins usually is fine. When I'm busy I'll chop up some fresh tomatoes and add them into the oil to simmer than add half a jar of store bought sauce.

Tomato paste is fucking amazing. Try adding some at different stages. Don't need a lot.

>never be shy with olive oil

>>13841743
>never be shy with the garlic either, ever

>>13840934
I'm gonna make aglio e olio gnocchi tomorrow, as per tradition.

>spend 6 hours making a tomato sauce from scratch with meatballs
>it tastes exactly like jars of classico that cost 2 dollars

>>13841906
You can legit do this in under an hour. Long cooks like that are good for making very large batches to be stored for later use.

>>13841921
Yea i made a bunch of sauce, probably a gallon and a half. The time was just to cook the acidity out of the jarred tomato sauce/paste and let the bay leaves do their thing. It's not bad at all but not worth the effort. Maybe next time i can go get fresh produce, I can try something different.

>>13837614
Carbonara

Mac and cheese.

Fight me.

>>13841993
I'm not going to fight a child

>>13839360
Hmm interesting. Sounds like a recipe from before the columbian exchange

it's not a proper pasta as far as I know, but it's a favorite of mine

It's a sauce made with spicy Italian sausage, shallots, mushrooms, garlic and some crushed, canned tomato and basil. finish with heavy cream and fresh parm and toss with your favorite pasta

>>13842238
forgot pic

>>13841938
You can make amazing sauces in next to no time. Doing the sauce day is a tradition and usually for a family sized meals. Doesn't mean you can't get a unique flavor that can't be beat with a long cook. Just means you should be thinking about freezing or jarring a lot of sauce as your reason.

Porcini ravioli with mushrooms, ham, leek, cream cheese and fresh parsley.

sugo finto is the best way to get rid of leftover ingredients

>>13837614
I tried Arrabiata on a cruise, that was so fucking good.

>>13840542
>>13840542
don't listen to
>>13840585
I laughed at 'not-tomat'

>>13839328
ok boomer

With a squeeze of mayo and a dash of mentsuyu, butter and lemon juice, topped with shredded nori. My fav pasta hands down especially if you’re a seafood lover.

>>13837614
This thread brings me much sadness
unironically /ck/ might be the least able to cook out of the boards.

some basica pasta's, I will try to avoid using italian

garlic and parley: make a sauce with finely chopped parsley, finely diced raw garlic, saly, pepper and maybe red chili flakes.
Toss the pasta (generally a very thin spaghetti) in with it after cooking dente then serve.
It's very good in hot weather or as a side, pairs with dry white wine or prosecco (italian champaign)
The trick is to leave everything in the oil for half an hour before serving.

penne calabrese (calabrian style penne):
Make a basic tomato sauce beforehand, this will take several hours.
restaurants take 8 or more and are very careful with which tomatoes they use.
Stir fry thinly sliced bacon, salami, green onion, red chilli and olives in olive oil (the oil in the olive can is fine), when it smells good add some of your tomato sauce, bring it to a light boil then add your penne pasta to the pan and cook for a further 5 minutes.
you can add parmesan- or better still pecorino if it's economic.
Most italian pastas are "finished" in the sauce rather than poured on top at the end

Pesto is also very easy to make, and can be served with roast vegetables or salads if you want to impress a girl who is not italian.

Also get around the provincial stew style pasta that is often made with the offcuts of other pastas and beans, polenta isn't for everyone but is certainly worth a try- the texture takes a few times to get right

>>13843920
and where the fuck am i supposed to ge tthis shit in europe, huh? HUH?

>>13839328

> Invoking Middle Eastern Jewish cross man
> To implore people to speak English

I'm fucking sick of ethnic people invoking their stupid foreign spirits. Worship a tree for fuck's sake.

>>13837614

>>13840940
Never forget to mix in an anchovy

>>13844044
Call up merkel you fuckin' fag!

>>13841650
>I get a sauce that kicks my ass?

good fucking ingredients, cooking bolognese sauce until perfection takes time

>>13844361
Enjoy Gehenna