/ck/ - Food & Cooking

>making marinara out of burst cherry tomatoes
>using minced anchovies in the sauce
>doing a pesto instead of marinara
>doing amatriciana instead
>doing arrabbiata instead
>using peccorino romano instead of parmesan

>>18534213
>daily pasta

>>18534235
yeah i eat pasta most days you got a fucking problem with that

>>18534241
How fat are you?

>>18534213
i add korean chili paste to it, gochujang or whatever its called. a great source of instant heat. also you can heavily salt your water and add fresh garlic at the end if you make a hot sauce

>>18534224
feta is also a great substitute for parmesan IMHO. I use the sharper tasting Danish on less acidic sauces and the flatter Greek variety to balance out the rest.

hot chili
OW HOT SPAGHETTI!!

>>18534213

I make meatballs by mixing ground meat with a cut up dry sausage (instead of ham).

>>18534224
seconding ancovies in the sauce, also capers

>>18534213
add a dash of tabasco

>>18534252
Italians eat pasta almost every day and they're not fat

>>18534525

I've been working on a vegetarian version of carbonara because I don't want pigs to die. I find that a decent replacement for the guanciale is tempeh, BUT you absolutely must sizzle off a tiny tiny tiny sprig of rosemary and a tiny tiny tiny bit of garlic with the tempeh, remove it when crisp and then ever so slightly saturate it with liquid aminos before returning it to the pan, adding pasta, and then your egg/cheese/pasta water mix.

>>18534213

A few dashes of the badass beard bros slurryicane firearrhea (1 billion scovilles) hot sauce usually does the trick for me

>>18534706
sounds like a great recipe to cram up your ass

>>18534525
bro italians are fat as fuck
t. an italian

>>18535557
carbonara
amatriciana
pesto
Tomato sauce and canned tuna
Broccoli and parmesan
Broccoli and sausage
Broccoli and anchovies
Anchovies, tomatoes, capers, basil and mozzarella/burrata is one of my favorites
Canned tuna, tomatoes, basil, olives and capers
Zucchini, pancetta or something like that, parmesan
Zucchini and smoked salmon
Tomato sauce, basil, eggplant, mozzarella

Sopa de fideo

Hmm, Definitely Cum. Cum Would Do The Trick Me Thinks.
Am I Le Based? Le Chad? I Regularly Call Myself A Chad In Public (Small Talk Etc.), Anyways, I Think That Coom (Heh Heh) Would Definitely Do The Trick : ) Good Thing Your Own Body Makes Coom (Heh) It Is Also Salty And Nutritious If You Were Stranded On A Desterted Island You Should Definitely Eat Your Own COOM.

>>18534213
Cream spinach.

>>18534213
Butter and anchovy paste, put the dish on top of the pasta pot to melt the butter and form a liquid cream. pour the pasta into the plate and add a stupid amount of tabasco, simple and flavorful

>>18535557
I'm Italian and I'm not fat. I also eat pasta everyday
You are doing something wrong palla di merda

>>18534224
>>using minced anchovies in the sauce

Red Boat anchovy sauce also works if you don't have anchovies on hand. You find it in the asian section of your local Albertsons. Be careful though because a little goes a long way and just opening the bottle will make the whole house smell like anchovies.

>>18534252
It's all about portion sizes and calories.

>>18534213
red chili flake is all you need

>>18534213
Well I see people already gave you the recepies, but to enanche the falvor of sauces, like red or white sauce, add a little of boiling water after you put the pasta inside, all the gluten and flavor of the pasta will mix with the water and can make your sauces fantastic, they add flavor and thickness.