I'm in the mood for pasta tonight, but tired of the same

>>8591311
This.

Just add a bit of hot sauce you pompous douche. god

>>8591314

I don't know... I was leaning towards something like a broccoli and lemon sauce, which would have garlic, basil and mascarpone.

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>>8591331

Chili sauce as an addition to the pasta sauce for a kick isn't out of the question, I made some fresh sauce just the other night.

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I'm also thinking of pasta. Maybe a broccoli Alfredo.

>From internets:
1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

This by far is the easiest and best Alfredo sauce recipe I have found yet! I love pasta and Alfredo and searched forever to make it homemade. I think that too many recipes have too many ingredients and that others are too watery. My girlfriend loves it and makes me cook it at least once a week.. plus you can add it to so many different things! This is a great, simple recipe to make for someone coming over for a dinner date ;)

>>8591553
This is like a comment on allrecipes or something.

>>8591565
http://yourgrandmasrecipes.blogspot.com/2013/09/easiest-best-homemade-alfredo-sauce.html

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>>8591553
Here is how it turned out with half the recipe and half pound of rotini.

>>8591804
Looks good. I'd throw in some peas, carrots and yellow squash, and a bunch of coarsely ground black pepper

>>8591311
try pasta primavera. or frutti di mare.

>>8591311
Maybe try an avocado pesto sauce with balsamic roasted cherry tomatoes and some smoked salmon, OP?

Classico Signature Recipes Vodka Pasta Sauce

Super flavourful.

White wine clam sauce.

>>8591311
bechamel or sauce mornay with spiced ground beef (like bolognese)

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I just mad a unique sauce by adding the innards of a Twinkie to some marinara https://youtu.be/AL5padFhe_c
just about the most odd sauce I've ever had.

>>8591311

Ham and mustard mate

Don't need to tell you what to do with it

Ham and fucking mustard mate

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Op here. Delivering.

Sauce:
2 heads broccoli boiled in chicken stock until tender
3 cloves garlic
1 tsp lemon zest
1 tsp fresh rosemary
1/4 cup chicken stock broccoli was boiled in
3 tbsp moscarpone cheese

Sauteed vegetables:
leek
red bell
yellow squash

Tossed a little left over chicken in there too.

>>8591311
Genovese style meat sauce

https://www.youtube.com/watch?v=2TJMqmscRS8

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>>8595640
>moscarpone cheese

>>8595786

Creamy texture, adds subtle sweetness... I don't see the problem here.

How do you make a good Arrabiata?

>>8595757
Best youtube chef

>>8595793
It's spelled "marscapone", dum-dum.

>>8595833

meh

if youre nitpicking about vocabulary I couldnt give any less of a fuck

>>8595640

sounds like the flavors dont go together at all.

>>8595896

You couldn't be more wrong about that. Everything there pairs correctly.

>>8595640
the lemon zest leeks and sweet cheese don't really work here, you're all over the place

>>8595921

>mascarpone
>bell pepper
>squash
>chicken stock

what a disaster. You have no palate.

>>8595924
>the lemon zest leeks and sweet cheese

Lol whaaaat.

When you cook down leeks they lose their astringency and become sweet, which couples with the very subtle sweetness of the mascarpone. Lemon and anything sweet are a natural pairing, you see it all the time. Sounds more like you don't know the variety of flavors when cooking ingredients different ways.

>>8595933

>mascarpone
used primarily as a thickening base for the sauce
>bell pepper
sweet vegetable for pairing
>squash
neutral flavor which takes on the flavor of other ingredients
>chicken stock
to boil the pasta in for flavor, and since there was already chicken present in the dish it doesn't fucking matter

calm your tits Gordon, you obviously dont know what youre talking about

>>8595971

>He boils his pasta in chicken stock

Do Americans really do this? Jesus christ, stick to your kraft macaroni and cheese please.

The reason those flavors work for you is probably because you're trained yourself to eat shit that doesn't taste good.

>>8595982
>Do Americans really do this?

You must be from some third world where your cuisine is famous for shit flavored curry. No wonder you don't know what good food actually tastes like. Poor Rasjhinsha....

>>8595845
Spelling doesn't cease to be a thing just because you're a lazy asshole

>>8595999

lol it sure as hell does

>>8595982
What do you think we boil the kraft in, water?

>>8595982

O B S E S S E D
B
S
E
S
S
E
D

>>8595640
You fucked up big time. Little advice. You're not good enough at cooking to start making up new recipes on your own, anon.

Blanche some ripe tomatoes (pref. San Marzano) then hand squish them. Simmer with a little water, salt, pepper, garlic powder, onion powder, dried herbs and toss in the pasta. Drizzle olive oil and fresh parm on top.

If you start the sauce at the same time you start the pasta, both should be done at the same time.

>>8596105

Little advice, Rhajshnu, that's not advice, that's low quality bait.

>>8591333
That sounds interesting. If you make it, report how it turns out.

On a side note, how do you have mascarpone on hand? More so how do you have mascarpone on hand but you are posting on 4chan?

>>8596115
If you're the guy that posted that disgusting concoction, then you should listen to it, "bait" or not.

>>8591553
How many hours a week does your girlfriend spend working out? That sounds even heavier than a restaurant variety made proper.

>>8596151

It's like $3 at the store. Would think it's readily available to anyone. I usually keep it on hand as a finisher for my risotto.

>>8591804
Well I can't lie - that does look good. Then again, I am fat.

>>8596160

Just get out you flyover cuck. Back to your containment board.

>>8596165
It's readily available to me but it's typically a fancy "dessert" cheese. I just don't envision people on 4chan stocking marscapone.

>>8596172
Damn bro, nice buzz words. Enjoy your mushed pasta.

>>8596186

Given this is a cooking board, some of us actually like to cook. Not everyone just wants to troll or post garbage fast food, autistic youtube channels, knife threads, or general novice questions that can be resolved by a single google search.

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>>8596186
O'RLY?
>>8596193

>>8591311
Put your sauce in a blender, and pulverize it. Makes it so much better

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>>8596219

Really.

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>>8596222

Obviously. Just enough for tomorrow nights left overs.

>>8596229
>girlsgiggling.png
He doesn't have mascarpone on hand

>>8591311
OK OK. Fun times are ogre. Here's a simple classic sauce. Brown some butter and add fresh sage leaves. Pluck them out when they get crispy, reserve. Sauté some mushrooms & shallot, combine. If you quarter and freeze your mushrooms you can skip this step and the freezing process concentrates their flavor (convenient too). Serve with gnocchi or mushroom ravioli. Garnish with crispy sage and parm/reg/asiago

>>8595971
But you have to drain the pasta, seems like a waste of good stock

>>8596229
This shit is $6 at Wegmans

>>8596604

Not a waste at all. A pack of 10 bouillon is less than $1. I incorporated a single cube into both the pasta and the sauce. Any remainder is negligible in terms of cost.

>>8596611

Can't help that your town wants to over price shit. Oh well. C'est la vie.