Sketti

[Anonymous No.3941172]

First time postan here. How do you guys normally make your spaghetti? I plan to cook up some tonight but want to make it a little more interesting. Any ideas would be appreciated!

>inb4 butter
>inb4 ketchup

[☞ ℼ ☜ !P3141593qY No.3941177]

first of all, we call them sketti

[Anonymous No.3941182]

I predict people are going to be real butthurt in this thread.

I use canned whole tomatoes that I puree in a food processor. It lets me get the exact consistency I want. It's almost identical to apple sauce.

Then in a clean pot I sweat finely minced onion for 10-15 minutes on low heat (no browning). Sometimes I'll add some tomato paste, sometimes I don't. Then I throw in a heaping tablespoon of finely minced garlic and cook that for about a minute.

Then the tomatoes goes in. Simmer for 3-4 hours. Towards the end of cooking at your herbs (dried oregano and basil), salt, and, if needed, sugar.

That's all I do.

Come at me.

[Anonymous No.3941191]

>>3941182

>no meat
>dried herbs
>canned tomatoes
>NO acid
>no pepper
>no chili

WTF am I reading

[Anonymous No.3941193]

>>3941191
Oh yeah, I add red crushed pepper.

The meat are meatballs, but he asked how to make "spaghetti" which doesn't really make sense.

It's like asking how to make rotini. You boil them.

I just assumed he's making a sauce because he said "nb4 butt and ketchup".

The rest of your post is gay.

[Anonymous No.3941196]

>>3941191
Canned tomatoes are better, they are picked ripe then canned as opposed to picked early then ripened with ethylene gas

Also its better to season to your own taste with pepper and salt or spicy flavors

[Anonymous No.3941197]

chopped onion
chopped green pepper

olive oil on pan
sautee the veggies
add tomato sauce in the pan
add liquid cream

cook until it´s as thick as you want
serve with grated parmesano

[Anonymous No.3941199]

>>3941193

Are we going to have a problem here, kid? What you are proposing here is Mcd's level sauce, that you would serve to a picky toddler.

[Anonymous No.3941200]

>>3941191
>canned tomatoes
>NO acid
Pick one.
Also what is with everyone suddenly posting "OMG needs more acid!!!"?

[Anonymous No.3941202]

>>3941196

sorry but I don't gas the tomatoes that come out of my garden and when I run out I go to the farmers market...when those are unavailable; I make something else.

[Anonymous No.3941203]

I really like making the tomato sauce for spagetti. Mixing all of those tomatoes and herbs and spices together to ensure a delicious result really soothes my mind for some reason.

[Anonymous No.3941206]

>>3941200

>balance in your sauce
>bland, flat tasting sauce

pick one

[Anonymous No.3941207]

>>3941202
Here we go. The elitist fucks are in the thread.

Commence the extreme butthurt in 3..2...1...

[Anonymous No.3941209]

Cool. Thanks for the input bromos!

[Anonymous No.3941211]

I use an enameled dutch oven;

-olive oil in pot, add 4-6 cloves crushed minced garlic
-Add and brown 1 lb ground beef, brown, season with pepper, salt, parsley, oregano, basil, red pepper flakes.
-Add two sliced onions, chopped bell pepper, two stalks celery and cook down.
-when cooked down add capers, black olives and anchovy paste, add tobasco to taste
-Add 1 can of tomato paste, 1 can whole peeled tomatoes, 1 can stewed tomatoes, readjust salt and pepper
-Cover and let cook for 1 1/2-2 hours

all purpose meat sauce

[Anonymous No.3941214]

>>3941202
oh well good for you old MacDonald, the rest of us have to make do

[Anonymous No.3941216]

>>3941172
>>inb4 butter
>>inb4 ketchup
But dat shits GOAT yo

[Anonymous No.3941227]

>>3941211

> a whole can of paste
> only 1.5 - 2 hrs

nigger please

[Anonymous No.3941240]

>Buy the cheapest spaghetti sauce you can find
>Add lots of garlic and basil
> ???

[Anonymous No.3941244]

>>3941227
a small can yes

[Anonymous No.3941246]

[Anonymous No.3941249]

>>3941246
I like rotini with meat sauce better

[Anonymous No.3941255]

Make your spaghetti sauce w/meat and add some chopped green olives and red wine. My family used to make this when I was a kid and I hated the green olives but now it's really good.

[Anonymous No.3941268]

>>3941244


buy good quality canned tomatoes, no paste needed.

no sketti for you

[Anonymous No.3942419]

RED Onions. Slice them thinly as possible. Brown with duck fat.

Garlic. Chop the tops off and roast them in evoo. Empty them into the pot.

Heirloom tomatoes. Dice them bite size and throw them in.

Herbs and spices. Bay leaves, pepper, basil, marjoram, oregano.

if you wasn't to die young and leave a fat and happy corpse, start off by searing a cut of brisket in the pot with salt.

Simmer for a long ass time, blah blah. Add beef base and / or butter if somehow it doesn't kick ass.

[Anonymous No.3942443]

>>3941182
almost the same as what i do but i like to use san marzanos, white or red wine or wine or balsamic vinegar some sugar and fresh herbs nigga.

fine extra virgin olive oil, fresh basil leaves, and parmegiano reggiano grated go on top

also make the sauce seperate but finish the noodles by tossing with a ladle of sauce

i shouldnt need to tell you that noodle done ness is criticaly important 2

sketti is my specialty

[Anonymous No.3942454]

>>3941172

I know you already inb4ed, but I'll be damned if this isn't a perfect time to post this cap.

RIP in peace brave /co/mrade.

[Anonymous No.3942457]

recipe i made today:

salted water, cup of elbow macaronis, drained, perfect al-dente, 2 tbsp butter, big dash of dried dill from the garden, tbsp red pepper flakes, tbsp garlic powder, more salt. mixed up, bowled out, eaten

datgarlic.com/ actuallyturnedoutgood.jpg

[Anonymous No.3942465]

You want some good spaghetti? Put garlic in there. HEAPS of garlic. That's how its done.

[Anonymous No.3942497]

Diced raw garlic, chilli flakes, freshly ground pepper and extra virgin olive oil. Simple but tasty

[Anonymous No.3942509]

sauce:
>2 onions
>half a bulb of garlic
>various herbs & spices (thyme, oregano, peppers, bay leaf; etc)
fry for 10 minutes
>2 cups of white vermouth
let alcohol evaporate
>2 cups of tomato paste
simmer for at least an hour
>chopped broccoli
add 5 minutes before time

protein:
>textured soy mince
soak with herbs & spices of choice (cilantro, cumin, peppers, paprika, instant coffee)
fry with lots of salt & add to sauce at the end

top with biological Gruyère and Parmigiana or Pecorino

[Anonymous No.3942554]

i heat the pasta in a dry frying pan until it softens.

then I add cream, muchrooms and black pepper.