Creative pasta sauces

[Anonymous No.4784379]

Hi folks, I need some sauce. Literally.

My lady friend is having her birthday party next week and she asked me if could cook some pasta. Fine for me.

But I'd like some advice on recipes. Think outside the box, if you know what I mean.

[Anonymous No.4784391]

Gnocchi with a spicy vodka sauce

And then with the left over vodka get her drunk and fuck her silly

[Anonymous No.4784402]

>>4784391
>> she asked me if could cook some pasta
>>cook some pasta
>>pasta
>Gnocchi

ok...
to answer OP..
what kind of pasta dish do you want to make her, or has she hinted any anything?

maybe give us some helpful hints at what type of veg she likes, meats (if any), and if you want a hot or cold pasta dish and if you want a wet or dry sauce.

also, is this pasta dish going to be your main meal or just a starter/side dish?

[Anonymous No.4784408]

>>4784402
>>>autism
>>autism
>AUTISM

[Anonymous No.4784417]

Don't use ready-made tomato sauce. Cook and peel fresh tomatoes. Or if you're a lazy faggot, they sell pre-peeled canned tomatoes. Casino one is really good (although it doesn't taste as good as a homemade sauce). http://www.youtube.com/watch?v=e0XrvGkl2Wg

Don't let the garlic ruin the taste of everything. Get only one clove, and let it fry in the olive oil just until it turns brown. Then take it off the pot. If you want to avoid making your breath (and hers) smell like shit, cut the clove vertically and take the little green thing off.

From that point on, you can't possibly screw up. Spaghetti is like the simplest recipe you could cook. Just choose a good brand/kind and you'll be fine. My favourite is tagliarini. I am not american, so I don't know the best brands out there.

[Anonymous No.4784484]

>>4784408
Don't be a dick. He's right.

If you serve up Gnocchi as a pasta dish to your girlfriend after she's asks you for pasta, don't expect sex on the cards for that night.
Worse still you're not going to impress her if she likes and knows pasta.
You may as well make her pizza, since 'ya know' it's Italian too!

Although Gnocchi often eaten the same way as pasta, it is an Itallian potato dumpling and not pasta.

[Anonymous No.4784498]

>muh tomatoes

Fuck tomatoes. OP, make a delicious cheese sauce. Here's a recipe I like: http://www.ginacolliasuzuki.com/platdujour/2010/06/tagliatelle-ai-quattro-formaggi-four-cheeses.html

[Anonymous No.4784511]

>>4784402
OP here

Well, she doens't like bacon, so I think a carbonara sauce is out of question.

I've cooked for her before all these traditional sauces. What I really wanted is something that's is completely new, aka these crazy yet delicious recipes I sometimes stumble here on 4chan.

[Anonymous No.4784521]

>>4784511

http://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-with-prawns-and-rocket-spaghetti-con-gamberetti-e-rucola

This one goes well for most people if they don't mind a bit of heat... just be careful how much lemon you add as it can over power the rocket otherwise.

A very classy recipe that everyone enjoys and is impressed by, but so simple.

Goes well with a nice dry white wine.

[Anonymous No.4784534]

>>4784511you can make a carbonara like sauce without bacon and have it be a fantastic sauce

take some zuchini and cut into lardon sized pieces, salt,drain in a colander, and fry in olive oil till browned,add some garlic and thinly sliced shallots, and finally add some finely shredded squash blooms

then just go standard carbonara with a heavy hand of pecorino,whicked eggs(duck eggs are awsome if you can get em), and a heavy crack of black pepper

[Anonymous No.4784543]

>>4784511
>traditional sauces
how dark did you cook the roux before adding the tomatoes?

[Anonymous No.4784553]

Kraft mac & cheese.

[Anonymous No.4784558]

She a vegetarian?
Try out this recipe, just serve over linguini.
http://www.foodandwine.com/recipes/eggplant-and-porcini-meatballs-in-tomato-sauce

[Anonymous No.4784559]

>>4784484
ItaliAnon here.

We don't even have a word for 'dumpling' and not all gnocchi are made from potato.
We just consider them very large pasta in the same way we consider passatelli and spätzle pasta, as well.
The same dough used for gnocchi can be used for malfatti and orecchiette as well.

That said, I agree with you that gnocchi wouldn't be the best course of action here. For guaranteed panty-wetting, make any fresh pasta from scratch with a simple sauce. The ribbon types (tagliatelle, for example) are easiest.
As for the sauce, boscaiola con panna is easy and delicious. And because it's relatively unknown outside of Italy (or often gets mislabeled as carbonara), it might be impress.

butter, 100g (about 1 stick US)
onion, 1 large
ham, cooked-type, diced, 50g (about a third cup US)
mushrooms, sliced, 25g (about a third cup US)
salt, as needed
peas, frozen or fresh, 50g (slightly less than a third cup US)
Cream or pic related, 250ml
Grated cheese, grana, parmigiano or asiago preferred, but pecorino or even cotija work well, 100g (about 1 loose cup US)

Place butter, onion, ham and mushroom into a saucepan or skillet.
Set to high heat; when butter is melted, lower to medium/medium-low and salt generously.
Sauté 2 minutes or so until mushrooms have shrunken a bit.
Add peas and sauté a minute.
Up the heat to high and add cream.
Bring to the boil then off the heat and stir in cheese.
Adjust salt to taste, if/as necessary.
Toss with cooked pasta and serve, topping with a bit more sauce and some extra grated cheese.

[Anonymous No.4784561]

>>4784534
You know, other than the garlic (we use onion), you described a dish native to my region, right?
Pic related.

[Anonymous No.4784566]

>>4784561
Aw shit that's delicious, I remember eating it all the time when I was in Europe.
Definitely go for this if she's a fan of white sauces.

[Anonymous No.4784572]

bacon ragu.

bacon, onion, carrot, celery, peppers. all chopped fine. cook in a little oil, when done, add enough red wine to deglaze. add tomato and season to taste.

[Anonymous No.4784577]

>>4784559
this might work just fine!

Can I replace the ham with toscana sausages? Would it work?

[Anonymous No.4784605]

>>4784577
You can do whatever the hell you want. The boscaiola con panna police aren't gonna leave Italy unwelcomingly bash down your door like a pair of pressed-shirt Mormons.
Also, I have no idea what type of sausage that is.

An aside: when visiting cousins in Switzerland, I made boscaiola con panna for their kids (my cousin and her husband went out to work and asked if I would mind them for the day) using cervelat, which is basically very tasty Swiss hotdogs.
Cooked ham is traditional, but use what you like/have, I guess.

[Anonymous No.4784614]

>>4784561

yeah,its an amazing dish, I love how amazing and simple alot off Italian pasta sauces can be(lets grab 3 or 4 things that compliment each/ are in season other and add a little pasta water,oil, and cheese and your done)

why americans fuck up pasta so much is beyond me

[Anonymous No.4786632]

>>4784614
>americans

[Anonymous No.4786663]

>>4784559
this poster

always with the useful information

not OP but thanks anon, i might make this when i get a chance.

[Anonymous No.4786702]

>>4786663
Welcome. I happened to turn on my 'pooter just and see this thread on page 0 again. I reread my post then realised I'd forgotten the pic related. Here it is:

>>4784559
>pic related

If you live in the US, Mexico/Central America or Ecuador, it should be easy to find. In the US, every Mexican grocer with a refrigerated section will have it. I prefer over American cream (which is thin and watery) as well as over crème fraîche (which is a tad tart/sour). It has the thickness of crème fraîche, but the sweetness of American cream. I find it wonderful that Mexicans use it because we do in Italy, as well where it is called 'panna.' Such an ubiquitous part of our cuisine that we even sell it in flavoured varieties, mushroom being the most popular.

[Anonymous No.4786897]

CHORIZO CARBONARA
From Jamie Oliver's 15 Minute Meals (best book, great recipes)

Start cooking 320g of dried penne.

Finely slice:
- 70g chorizo
- 1/2-1 fresh red chilli
- 2 sprigs of fresh rosemary (only the leaves dumbass)
- 4 cloves garlic (or just use a garlic crusher)
Fry over medium heat with 1 teaspoon of olive oil and a pinch of pepper, moving everything around until lightly golden.

Beat together:
- 1 large egg
- juice of 1/2 lemon
- 3 tbsp plain yogurt (he says "fat-free natural" but let's be serious here)
- a nice pinch of grated Manchego cheese (or other light springy cheese)

Drain the pasta, but keep a cup of the starchy water.
Toss the pasta in the chorizo pan, remove from heat, mix well with the creamy sauce, loosening with a splash of the pasta water if needed.

Season to taste.
Serve alongside a fruity fresh spinach salad
(I can provide the recipe for the "Catalan Market Salad" if anyone wants)

[Anonymous No.4787462]

>>4784417
>my dick in her ass like arthur's sword in the stone

[Anonymous No.4787564]

http://www.youtube.com/watch?v=KswWfq2drCM

its a pretty decent sauce and really easy to make...i think you'd like it

[Anonymous No.4787595]

>>4784379
>birthday party
Make ahead.
Lasagna.

[Anonymous No.4787616]

>>4786897
only 1 teaspoon of olive oil?
he's starting to show restraint

[Anonymous No.4787617]

>>4786897
only 1 teaspoon of olive oil?
he's starting to show restraint

[Anonymous No.4787631]

>>4787564
MY FUCKING FACE WATCHING THAT SHIT HOLY FUCKING CHRIST

[Anonymous No.4787635]

Walnut sauce.

It's so simple, but almost unheard of here in murrka. I discovered it in Italy and bought it many times there, but home in the US I make it myself. The best match I've found with it is any form of pumpkin stuffed pasta, like ravioli or mezze lune. Also good with long flat pasta such as fettuccine, linguine, tagliatelle or even pappardelle. If you can find some pumpkin filled pasta though, that is great and even appropriate for the Fall season, although a little early.

Get a bag of walnuts. Bash, beat, grind or blend them into a fine mulch-like consistency. Add liquid like milk or water and a little olive oil. Salt, parmesan and maybe a little pepper. Keep it thick or thin by controlling the liquid. I recommend slightly thick because it sticks to the pasta better.

Pic of some I bought a few times. Store bought is thick, from what I've had.

[Anonymous No.4787641]

>>4787635
I make walnut pesto.

[Anonymous No.4787659]

>>4787641
Pesto essentially means a sauce of something, so I'm not sure what distinction you're trying to make here.

[Anonymous No.4787661]

>>4787659
He makes walnut pesto.

[Anonymous No.4787668]

>>4787661
Ok. But as a reply to that post, I don't see the significance in specifying "I make walnut pesto" as a reply to a post suggesting to make "walnut sauce", since they really are the same thing. It just sounds like he was implying a difference, and I'm curious as to what difference he may be referring to.

[Anonymous No.4787679]

>>4787668
I'm not sure why you are getting upset, he just makes walnut pesto.

[Anonymous No.4787686]

>>4787679
>upset

Huh? I was inquiring on the terminology used. Who is upset?

[Anonymous No.4787886]

>>4787686
The walnut pesto is upset. Now look what you've done.