What do you put in or on pasta? (white wine, freezer, shrimp)

[bjh]

What sauces do you use? Any you've invented yourself?

What about other goodies?

On Food Network yesterday saw cooked linguini with eggs scrambled in the pan with the pasta. That's a new one one me.

[LaceyEx]

That's carbonara-and excellent! Or Fritatta-better than - oh you know

[formercalifornian]

* White bean puree mixed with butter, a little broth, herbs, & grated parmesan cheese
* Sauteed cherry tomatoes, basil leaves, & fresh mozzarella
* Pesto, basil or cilantro
* Wilted mustard greens w/ a dash of red pepper flakes, & crumbled feta cheese
* Sauteed shrimp & veggies w/ light broth
* Red sauce w/ turkey meatballs

[quiet walker]

Top with canned chili (my homemade is too chunky) and add chopped onions and grated cheddar cheese

[kelsie]

bjh, with both my h and i being Italian decent we put just about everything on pasta. my gravy (sauce) is homemade. Today for instance, we had Percatelli (fat spaghetti pasta) with sausage, hm pork & beef meatball, & brachole. Spinach spaghetti, with sauce and fried egg on top to die for. Pesto, hm. As lacey said, carbonara, clam sauce, shrimp and wine sauce. The list is endless. Pasta fagoli, beans and pasta. Have fun, it's all good. kelsie

[bjh]

I'm so glad Italians came to the never-ending American "food party!" I have no Italian ancestors (90% British here) but when they were handing out stomachs I must have been in teh Italian line.

[KJAnsia]

Well, I've got my gravy which was handed down to me from my Abbruzzi stepmother. I make 15-or-so quart batches of it several times a year and freeze family-size portions, so I've always got one in the pipe. Pretty much the best tomato sauce you've ever tasted. But, I guess everyone says that about the family sauce.

But two out of three times I make pasta, it's aglio e olio. I'm the kind of guy who could just drink a good olive oil, and I probably would if it wasn't so damn expensive. Yesterday, I sauteed the traditional garlic, onion, crushed red, and then I added fennel seed, a splash of white wine and a bay leaf. A little fresh chopped basil straight from the plant, and some Pecorino and you're good to go. I almost had an orgasm mid-meal. Almost.

[kelsie]

OMG, I wish I had a dollar every time, the kids or my h used to walk by the pot of gravy simmering on the stove and put the piece of crusty Italian bread into it---"just to test hon to make sure no one gets sick"

Always fresh Basil growing, and I clip and store in food saver bags in the freezer for Winter---$2.99 for 6 leaves in Winter at the store, I don't think so.

My dad, from Rome would make a Summer gravy with Pepperoni, however, if you are going to use Pepperoni make sure it doesn't have too much fat it.

We are having a party in 2 wks. and everyone loves my eggplant parm (we are No. transplants to the So.). I make my gravy (sp. sauce) from either Roma tomatoes from the garden, or in Winter San Marzano crushed tomatoes. Anyone that has made eggplant parm knows how time consuming it is, but here is the best part, I grow, I prep it, I fry and bake it. I HATE IT!!
I cannot stand the stuff, my dh says that I make it just like his Scillian grandmother did. I wouldn't know. I will be making 4 trays of it for the party. Today, I made eggplant camponata and froze it for the party for apps.

I make a chicken Tortellini soup for the holidays in my crock pot, it takes 15 mins. Italian Cuisine is simple and inexpensive knowing what to use. Did anyone say garlic.

If I can help in your macaroni (pasta) questions, I would be happy too. Have a wonderful Sunday night. kelsie

[kshe95girl]

I'm German, but my BFF's grandmother was Sicilian(she lived on the Hill in St Louis) and she made sure everyone in her sphere of influence at least knew how to make gravy.
Besides the italian choices, there are many thai, japanese, vietnamese, and chinese dishes that use some form of pasta, although it is usually rice based pasta.
Now that I am thinking about it, almost every good food culture uses some form of pasta, be it dumplings, pierogies........ now I gotta go do some research!

[TKramar]

Normally, just something tomato-based. Occasionally, I'll be too lazy to make up sauce and just eat it with butter.