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What spices makes spaghetti taste better?
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02-27-2024, 07:54 PM
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#1
- FukDaWorldCuh
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- FukDaWorldCuh
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What spices makes spaghetti taste better?
I just use the tomato sauce in a jar and the taste is meh
How do I make the taste restaurant level?
How do I make the taste restaurant level?
02-27-2024, 07:56 PM
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#2
- kimm4
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Originally Posted By FukDaWorldCuh⏩
Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, etc...I just use the tomato sauce in a jar and the taste is meh
How do I make the taste restaurant level?
How do I make the taste restaurant level?
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02-27-2024, 07:59 PM
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#3
- FukDaWorldCuh
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Originally Posted By kimm4⏩
wot da fookItalian seasoning, oregano, garlic powder, onion powder, salt, pepper, etc...
why don't they just make the spaghetti sauce with all those things included
02-27-2024, 08:00 PM
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#4
- Duckliver
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Fresh herb lighter- applications with fish or simple veg, bright spring
Lightly sautee garlic or onions deglaze with white wine optional, steep fresh basil and oregano or marjoram in hot finished sauce, wring herbs out like teabag when cooled.
In between
Caramelize onion or garlic, no wine, cook with dried oregano, thyme. Steep with basil at end
Heavy, meat, meatballs, standalone
Caramelize onion/garlic, deglaze red wine, cook with dried oregano, steep with fresh thyme and basil
You can just dump the whole tomato with juices after wine cooks out or if no wine after desired caramlezation. Sautee tomato paste with garlic or onion but before tomatoes for more depth.
You can also strain tomatoes from juice and separate out seeds.
Can add balsamic or other vinegar and balance with a bit of sugar, good balsamic needs no balance, and check salt
Lightly sautee garlic or onions deglaze with white wine optional, steep fresh basil and oregano or marjoram in hot finished sauce, wring herbs out like teabag when cooled.
In between
Caramelize onion or garlic, no wine, cook with dried oregano, thyme. Steep with basil at end
Heavy, meat, meatballs, standalone
Caramelize onion/garlic, deglaze red wine, cook with dried oregano, steep with fresh thyme and basil
You can just dump the whole tomato with juices after wine cooks out or if no wine after desired caramlezation. Sautee tomato paste with garlic or onion but before tomatoes for more depth.
You can also strain tomatoes from juice and separate out seeds.
Can add balsamic or other vinegar and balance with a bit of sugar, good balsamic needs no balance, and check salt
02-27-2024, 08:01 PM
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#5
- FukDaWorldCuh
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Originally Posted By Duckliver⏩
man don't be a geek, cooking the noodles itself takes 15 minsFresh herb lighter- applications with fish or simple veg, bright spring
Lightly sautee garlic or onions deglaze with white wine optional, steep fresh basil and oregano or marjoram in hot finished sauce, wring herbs out like teabag when cooled.
In between
Caramelize onion or garlic, no wine, cook with dried oregano, thyme. Steep with basil at end
Heavy, meat, meatballs, standalone
Caramelize onion/garlic, deglaze red wine, cook with dried oregano, steep with fresh thyme and basil
You can just dump the whole tomato with juices after wine cooks out or if no wine after desired caramlezation. Sautee tomato paste with garlic or onion but before tomatoes for more depth.
You can also strain tomatoes from juice and separate out seeds.
Lightly sautee garlic or onions deglaze with white wine optional, steep fresh basil and oregano or marjoram in hot finished sauce, wring herbs out like teabag when cooled.
In between
Caramelize onion or garlic, no wine, cook with dried oregano, thyme. Steep with basil at end
Heavy, meat, meatballs, standalone
Caramelize onion/garlic, deglaze red wine, cook with dried oregano, steep with fresh thyme and basil
You can just dump the whole tomato with juices after wine cooks out or if no wine after desired caramlezation. Sautee tomato paste with garlic or onion but before tomatoes for more depth.
You can also strain tomatoes from juice and separate out seeds.
gimme a 2 minute recipe
02-27-2024, 08:02 PM
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#6
- kengriffeyjr24
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buy this
https://www.amazon.com/Colavita-Ital...c22331ab8b5750
add some beef stock / and some pepper/onion powder
then add some cooked ground beef later
will taste better than anything you cooked previously
https://www.amazon.com/Colavita-Ital...c22331ab8b5750
add some beef stock / and some pepper/onion powder
then add some cooked ground beef later
will taste better than anything you cooked previously
02-27-2024, 08:04 PM
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#7
02-27-2024, 08:08 PM
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#8
- stevemckenna
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Originally Posted By kimm4⏩
You forgot a little bit of wine and a little bit of sugar.Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, etc...
02-27-2024, 08:14 PM
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#9
- BalognaNbeans
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Knees weak arms are heavy
02-27-2024, 08:14 PM
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#10
- bsrkoacar2
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Ketchup
02-27-2024, 08:16 PM
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#11
- kimm4
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Originally Posted By stevemckenna⏩
Sure some wine if you have it but OP said it came from a jar so I was guessing no sugar needed.You forgot a little bit of wine and a little bit of sugar.
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02-27-2024, 08:17 PM
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#12
- mchabs
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Get yourself some san marzano tomatoes from Italy (gotta be the ones from Italy)
Sauté some garlic - lots.
Add the san marzano tomatoes, little tomato paste, oregano, salt, pepper. Let simmer for a while. Blend with an immersion blender (or just let it cook down until it's not so chunky anymore).
Simple and delicious.
Sauté some garlic - lots.
Add the san marzano tomatoes, little tomato paste, oregano, salt, pepper. Let simmer for a while. Blend with an immersion blender (or just let it cook down until it's not so chunky anymore).
Simple and delicious.
02-27-2024, 08:22 PM
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#13
- DuracellBunny
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If you want to make the crap from a jar taste better, instead of making the sauce from scratch, add garlic and white wine vinegar, as opposed to white wine.
Wine is fine from scratch, but sauce from a jar needs the vinegar to balance too much sugar in the sauce.
Wine is fine from scratch, but sauce from a jar needs the vinegar to balance too much sugar in the sauce.
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02-27-2024, 08:23 PM
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#14
02-27-2024, 08:30 PM
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#15
- Godfrd824
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Basil.
Onion.
Garlic.
Onion.
Garlic.
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02-27-2024, 08:30 PM
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#16
- FukDaWorldCuh
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Originally Posted By DuracellBunny⏩
best comment so far srsIf you want to make the crap from a jar taste better, instead of making the sauce from scratch, add garlic and white wine vinegar, as opposed to white wine.
Wine is fine from scratch, but sauce from a jar needs the vinegar to balance too much sugar in the sauce.
Wine is fine from scratch, but sauce from a jar needs the vinegar to balance too much sugar in the sauce.
quick and easy fix and sounds like it would make an impact
02-27-2024, 08:41 PM
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#17
- ChingonGuero
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- ChingonGuero
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Marcella Hazan's Amazing 4-Ingredient Tomato Sauce
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
TO SERVE:
Cooked pasta
Shaved Parmesan cheese
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
TO SERVE:
Cooked pasta
Shaved Parmesan cheese
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
02-27-2024, 08:45 PM
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#18
- EireGunner
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You only need fresh basil srs
Add real parmesan cheese and you're good to go
Add real parmesan cheese and you're good to go
:)
02-27-2024, 08:47 PM
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#19
- dankydank
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- dankydank
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Buy Whole canned San Marzano tomato
Sauté onion garlic
Blend it with the tomatoes
Cook them down and season with salt, pepper, sugar, oregano, basil and finish with olive oil
Can add Cream, cheese, or broth also
Sauté onion garlic
Blend it with the tomatoes
Cook them down and season with salt, pepper, sugar, oregano, basil and finish with olive oil
Can add Cream, cheese, or broth also
02-27-2024, 08:47 PM
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#20
- ChingonGuero
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Originally Posted By EireGunner⏩
Dats RyteYou only need fresh basil srs
Add real parmesan cheese and you're good to go
Add real parmesan cheese and you're good to go
OP don't listen to these joggers ITT tellign you to put garlic and spices and lawrys in your tomato sauce.
02-27-2024, 08:48 PM
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#21
- FukDaWorldCuh
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Originally Posted By EireGunner⏩
basil is like 5 buck for a leaf mane fuk dat shietYou only need fresh basil srs
Add real parmesan cheese and you're good to go
Add real parmesan cheese and you're good to go
02-27-2024, 08:49 PM
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#22
- FukDaWorldCuh
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Originally Posted By ChingonGuero⏩
imo, butter is the missing piece i thinkMarcella Hazan's Amazing 4-Ingredient Tomato Sauce
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
TO SERVE:
Cooked pasta
Shaved Parmesan cheese
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
INGREDIENTS
1 (28-ounce) can whole tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt
TO SERVE:
Cooked pasta
Shaved Parmesan cheese
Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired.
i never got too much taste from onion in spaghetti
02-27-2024, 08:50 PM
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#23
- Bigbuster1
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This recipe is a 9/10
Spicy Vodka Rigatoni- Scopa
Ingredients
● 3 cloves garlic
● Kosher salt
● 1 pound fresh rigatoni
● 2 tablespoons butter
● 1 teaspoons chili flakes
● 1 cup sliced cherry tomatoes
● 1 1⁄2 cups marinara sauce
● 1/3 cup heavy cream
● 1⁄4 cup vodka (2 shots)
● 1⁄4 cup freshly grated Parmigiano-
Reggiano
● 8 large basil leaves, torn
● Leaves from 3 sprigs of Italian parsley,
torn
● 1 teaspoon extra-virgin olive oil
● 2 small heaps fresh light ricotta (Polly-
o part skim), per plate
Preparation
Bring 2 quarts of water to a boil in a 4-quart saucepan.
Blanch the Garlic
Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan. Bring the water to a boil and drain as soon as it boils. Repeat. Transfer the cloves to a plate and refrigerate. When cold, thinly slice them (a mandoline is helpful here) and set aside.
Season the boiling water with about 1 tablespoon kosher salt. Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes.
Meanwhile, make the sauce. Melt the butter in a large pan over medium heat. Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color.
Stir in the cherry tomatoes and 2 teaspoons kosher salt.
Add the vodka and cook off alcohol, 30 sec to a min.
Add the marinara sauce and cream. Bring to a simmer, stirring occasionally.
Drain the pasta, reserving about 1⁄4 cup of the pasta water. Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat. Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed.
When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined.
Taste for salt, adding more, if needed.
Right before serving, stir in the basil, parsley and olive oil. Top with the ricotta and a pinch of salt
Ingredients
● 3 cloves garlic
● Kosher salt
● 1 pound fresh rigatoni
● 2 tablespoons butter
● 1 teaspoons chili flakes
● 1 cup sliced cherry tomatoes
● 1 1⁄2 cups marinara sauce
● 1/3 cup heavy cream
● 1⁄4 cup vodka (2 shots)
● 1⁄4 cup freshly grated Parmigiano-
Reggiano
● 8 large basil leaves, torn
● Leaves from 3 sprigs of Italian parsley,
torn
● 1 teaspoon extra-virgin olive oil
● 2 small heaps fresh light ricotta (Polly-
o part skim), per plate
Preparation
Bring 2 quarts of water to a boil in a 4-quart saucepan.
Blanch the Garlic
Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan. Bring the water to a boil and drain as soon as it boils. Repeat. Transfer the cloves to a plate and refrigerate. When cold, thinly slice them (a mandoline is helpful here) and set aside.
Season the boiling water with about 1 tablespoon kosher salt. Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes.
Meanwhile, make the sauce. Melt the butter in a large pan over medium heat. Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color.
Stir in the cherry tomatoes and 2 teaspoons kosher salt.
Add the vodka and cook off alcohol, 30 sec to a min.
Add the marinara sauce and cream. Bring to a simmer, stirring occasionally.
Drain the pasta, reserving about 1⁄4 cup of the pasta water. Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat. Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed.
When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined.
Taste for salt, adding more, if needed.
Right before serving, stir in the basil, parsley and olive oil. Top with the ricotta and a pinch of salt
02-27-2024, 08:51 PM
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#24
- ShakeBrah
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Originally Posted By FukDaWorldCuh⏩
awful troll. negged.wot da fook
why don't they just make the spaghetti sauce with all those things included
why don't they just make the spaghetti sauce with all those things included
See SuperHercules' sig
02-27-2024, 08:56 PM
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#25
- Ace Corona
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Kinder’s wood fired garlic seasoning, oregano, black or white pepper
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02-27-2024, 09:08 PM
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#26
- ConTroLFreaKK
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Parmesan cheese..
tomato saucce..
red onions..
peppers
= hnng
tomato saucce..
red onions..
peppers
= hnng
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02-27-2024, 09:15 PM
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#27
- crupiea
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Get the cheap little can of tomato paste.
Put in pan with a bit of water over medium heat. Stir it up and you can tell if you need more water.
Salt, pepper, garlic powder and italian seasoning to taste. Dont be scared to put some seasoning in there, use it generously.
Most of us have grown up with canned sauce which has sweetener in it so if it needs a bit, dont be scared to use some.
Dont worry if people whine about it and say not to, it makes it really good.
This entire process takes about 5 minutes and costs about $1.
Put in pan with a bit of water over medium heat. Stir it up and you can tell if you need more water.
Salt, pepper, garlic powder and italian seasoning to taste. Dont be scared to put some seasoning in there, use it generously.
Most of us have grown up with canned sauce which has sweetener in it so if it needs a bit, dont be scared to use some.
Dont worry if people whine about it and say not to, it makes it really good.
This entire process takes about 5 minutes and costs about $1.
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02-27-2024, 11:08 PM
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#28
- EireGunner
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Originally Posted By FukDaWorldCuh⏩
grow it yourself you massive cawk gobblerbasil is like 5 buck for a leaf mane fuk dat shiet
:)
02-27-2024, 11:11 PM
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#29
02-28-2024, 12:57 AM
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#30
- MisquePhaggot
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I like black cracked pepper
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