3 ingredient Pasta Sauce - 10/10 recipe srs (DEAD simple) (Marcella Hazan) - Page 3

11-20-2017, 08:13 PM

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#61

Bullneckbruh
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Will definitely try

OVO

11-21-2017, 04:46 AM

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#62

MrBourbon
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Originally Posted By miscinbro⏩

I can confirm about the tomatoes, they are absolutely worth paying more for.

Also, the pasta itself really matters too - you want to buy pasta that says it's made with a "bronze die" or something like that. The bronze have rough edges so the pasta picks that up and almost feel like a cat's tongue. This reallllly, really, helps the sauce stick. It's about double the price of other pasta, but that's like $4 instead of $2 :P.

Can confirm... That bronze die pasta is the chit. It's double the price but like you said pasta is very cheap so it's fine.

I like one called "Chitarra" - I think it's Italian for guitar, they push the dough through a row of wires that sorta like guitar strings. it's basically spaghetti with square sides with that rough bronze die cut, holds the sauce and tastes amazing. I use it when I make Cacio e Pepe and oh lawd.

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11-22-2017, 06:10 PM

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#63

Chazb0
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I just cooked this tonight and this dish was amazing! The tomatoes I used were San Marzano and had a few basil leaves already in there, so I added a few more. I took the advice of some users and got some bronze cut spaghetti. I added ground beef but nothing else. Bravo! No more canned sauce from the store! Thanks again. Holy schit, sometimes less really is more!

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12-05-2017, 07:56 AM

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#64

MrQuint
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Strong bump but I made this sauce this morning and it's awesome. Better than other sauces I've made with more ingredients for sure.
Willmakeagain/10

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12-05-2017, 08:02 AM

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#65

MrBourbon
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Originally Posted By MrQuint⏩

Strong bump but I made this sauce this morning and it's awesome. Better than other sauces I've made with more ingredients for sure.
Willmakeagain/10

Das it mane. It's not the ONLY sauce I make, but for an easy meal that's simple and delicious, hard to beat.

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12-05-2017, 08:02 AM

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#66

tokelift
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Any UKers know where I can get San Marzano tinned tomatoes? Can't be bothered to order that chit off Amazon since delivery is a hassle.

06-03-2018, 06:07 PM

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#67

Dorich
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Five TABLESPOONS of butter?

06-03-2018, 06:23 PM

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#68

nn586
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Took this pic just 4 hours ago, had dinner at my Nonna's house today [srs]

Makes the sauce just like you described with some fresh homemade pasta, Pecorino Romano cheese, sausage, and a glass of red wine = HNNNNNNNG

She gave us the rest of it, have leftovers in the fridge

It can't be beaten

06-03-2018, 06:25 PM

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#69

meenman83
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Originally Posted By Dorich⏩

Five TABLESPOONS of butter?

Yes, don't veer away from the recipe, pretty spot on for most of the sketti sauces you'll get in Italy, basic fresh robust tomato flavor.

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06-03-2018, 07:02 PM

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#70

BostonRockets
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I'll try this this week...

now give me a super easy meatball recipe OP

btw are we using white onion or yyellow?

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06-03-2018, 07:11 PM

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#71

Dorich
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Originally Posted By meenman83⏩

Yes, don't veer away from the recipe, pretty spot on for most of the sketti sauces you'll get in Italy, basic fresh robust tomato flavor.

I see no reason for such an insane amount of butter, but alrighty.

06-03-2018, 07:16 PM

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#72

RICHSTRONG
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Sounds like too much work. I just grab a jar of ragu...put on a ton of gold chains, let my chest hair flare out and mix a little sugar and pepper flakes in that schit. Then talk like Joe pesci in good fellas throughout the meal

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06-03-2018, 09:10 PM

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#73

fmylife4real
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Damn I don't know how I missed this thread last year but that recipe sounds like it could be really good.

The spousal unit prefers my usual method of making spazget sauce but I've also been wanting to try a minimal recipe like this. One of the links pointing to the guy infusing olive oil with basil and garlic for like 25 minutes on the stove then straining and adding that to the sauce at the end really has me intrigued.

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06-04-2018, 06:29 AM

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#74

MrBourbon
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Ayy strong bump fam - glad you guys tried this recipe. It's legit one of the tastiest things I've ever made, and about as hard as opening a can of tomatoes. Das it.

Originally Posted By RICHSTRONG⏩

Sounds like too much work. I just grab a jar of ragu...put on a ton of gold chains, let my chest hair flare out and mix a little sugar and pepper flakes in that schit. Then talk like Joe pesci in good fellas throughout the meal

Jesus RITCHIE I just mean you're funny, like the way you tell a story, ya know?!

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12-22-2020, 12:15 PM

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#75

Johnez
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Strong bump of peace and prosperity cos I want to find this recipe again, heh.

I've made tons of salsa in the past, the one that stood head and shoulders above the rest had the most oil. Not dramatically more, but it did make me wonder when I dropped it in. Is the butter the actual secret ingredient here? I've never seen Marzano tomatoes at my grocery.

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12-22-2020, 12:29 PM

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#76

MrBourbon
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Originally Posted By Johnez⏩

Strong bump of peace and prosperity cos I want to find this recipe again, heh.

I've made tons of salsa in the past, the one that stood head and shoulders above the rest had the most oil. Not dramatically more, but it did make me wonder when I dropped it in. Is the butter the actual secret ingredient here? I've never seen Marzano tomatoes at my grocery.

Strong bump boyo.

Yeah a San Marzano is a very sweet and flavorful tomato that makes a good sauce, but I think you'd still have a very, very tasty sauce with whatever tomato you can get your hands on. San Marzanos come from italy, so it's the traditional one to use but that's prob just because it's the best tomato the italians had on hand, you know? The butter is definitely clutch since it makes it so rich/fatty/smooth, and then the onion flavor gives good complexity.

Having this recipe tonight srs, it's so good.

Smooth Seas don't make Strong Sailors. Keep your head up.

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12-22-2020, 02:31 PM

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#77

ItsJamesthefin
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I've made basically this recipe except I add garlic. So simple and tastes amazing. Best part is there is basil already in the cans of tomatoes.

02-24-2021, 02:43 PM

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#78

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Anyone made the oil infused recipe?
It really has me intrigued!

Will probably make OPs sauce (+basil though) tomorrow. It’s really good!

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02-24-2021, 03:01 PM

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#79

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Originally Posted By cjmadscientist⏩

those are great tomatoes to use for sauce, but where is the f**king garlic??? You have to brown the garlic with the onions

In many authentic italian recipes its one or the other, they believe the flavours clash too much. Simplicity is key in italian cooking.

03-05-2021, 01:38 PM

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#80

Johnez
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Bump of peas and prosperity again, didn't realize I was the last bump lol.

Currently simmering OP's recipe again. Tasty as hell but seeing if doubling works for the amount of sauce I like. No added ingredients, Cento Marzanos. Anyone know of a particular brand that works best? We have a big Italian presence here in Omaha so I'm sure I'd be able to find em.

Originally Posted By Alamander79⏩

Nah brah, I will stick to Scott
Conant's sauce recipe. He slowly heats up olive oil with a chit ton of basil, garlic and red pepper flake.... cook for 15 mins on low and let that glorious oil infuse with the basil and garlic... Then strain that oil in your San Marzanos and emulsify it. Best sauce in the world.

I'll try this in 2-3 weeks.

Originally Posted By BostonRockets⏩

I'll try this this week...

now give me a super easy meatball recipe OP

btw are we using white onion or yyellow?

This might be sacrilege but I'm gonna be perfectly honest here....I hate meatballs lol. I hate making them, and I honestly don't like them. I brown a ton of Italian sausage in my pan and use the left over fat to saute the peppers onions, and near the end the garlic. Quick as hell.