What do you like on PASTA?

Egg noodles with Broccoli, red and yellow peppers. With a little seasame and soy sauce.
 
I like the traditional spaghetti and meat sauce. I don't know why, but nothing really beats that.
 
I like the traditional spaghetti and meat sauce. I don't know why, but nothing really beats that.

Me too, it's about as american as a meal can get.

But I also like to make meat sauce with moose. It really brings in some flavor.
 
I make a really good herb butter that I keep in the icebox. It goes on Baked potatoes, steak, garlic bread, lots of things.

I boil up pasta. Plop in about 1/2 a stick of herb butter add some dairy... milk, cream, sour cream or creme fraiche... what ever is on hand. Dump in a good 1/2 cup or so of Parmesan and with a grinding of pepper it's good to go.
 

Angel hair with sauted gralic and jumbo shrimp in butter.
 
Never had moose but I've had spaghetti sauce and tacos made with elk and antelope. Yummm!
 
Never had moose but I've had spaghetti sauce and tacos made with elk and antelope. Yummm!

Tacos, with antelope(pronghorn in America) are really good! I'll have to talk to my friends who will be hunting them this year.
 
I know some people that eat it with tomato sauce, canned corn, and tuna. In my opinion it's just ok.
 
Yum, not what I need to be reading shortly before my frozen pizza goes in the oven! :grin:

My favourite is to fry diced chicken breast, onion and garlic, then add cream and tomato paste (which I think you call puree - it's a thicker version of sauce/ketchup) and stir in some parsley. We have it over fettucine or penne.
 
Try this one and if you don't want to make your own pasta then get the fresh from the deli section, makes a big difference

Ingredients
•1 tablespoon blend oil
•1/4 cup diced bacon
•1 cup bay scallops
•Kosher salt
•1/2 pound spaghetti, recipe follows
•1 shallot, minced
•2 to 3 cloves garlic, minced
•Red pepper flakes, to taste
•2 tablespoons flat-leaf parsley, thinly sliced
•Extra-virgin olive oil, to taste
•1 teaspoon butter
•Egg Yolk Pasta Dough
•1 1/2 cups (7 ounces) "00" or all-purpose flour
•1/2 teaspoon kosher salt
•9 large egg yolks
•1 teaspoon extra-virgin olive oil
•Rice flour or instant flour (recommended: Wondra), as needed for dusting the cut pasta
Directions
Bring a large pot of water to a boil over medium heat.


Put a large saute pan over medium-high heat. Add the oil and bacon, and cook until rendered and crispy, about 2 to 3 minutes. Season scallops with a little salt and add the scallops to the pan. Cook until slightly golden, about 1 minute, giving them a quick flip.


Heavily salt the boiling water so it tastes like the ocean, and then drop in the pasta, and cook for about 1 minute. Add the shallots, garlic and red pepper flakes and give the pan a shake. Transfer the cooked pasta directly to the saute pan with the scallops, reserving the pasta water. Add about 1/2 cup pasta water to the pan to create a sauce consistency, and reduce heat. Stir in the parsley and drizzle in some extra-virgin olive oil, then swirl in the butter. Taste and add salt, if necessary. Transfer the pasta to a serving dish, give the pasta another drizzle of extra-virgin olive oil and serve immediately.

Mound the "00" flour on a cutting board or countertop and sprinkle the salt. Form a well in the center of the flour and pour in the egg yolks. Add the olive oil and break up each yolk. Using a plastic bench scraper or your fingers, draw the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle about 1/2-inch thick. The mixture should be dense, flaky, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes.


Cut the dough into 4 pieces. Take 1 piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the rollers of your pasta machine set to the widest setting, pass the dough through, 5 or 6 times, or until the dough begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by 1 setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting 1 time until the dough has reached the desired thickness.


Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour to prevent sticking. Pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month.


Yield: 1 pound dough.

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Fettuccine noodles. Brown butter with garlic and a bit of olive oil. Chopped pistachio nuts. Cherry tomatoes. Cilantro. Grated Parmesan cheese.
Ah-ma-zing!
 
So last night I had pasta!!! :cool1::cloud9::cool1:

It's been 3 weeks, but we finally got the camping burner thing working and it was the most delicious thing I have eaten in forever. It was like I was a drug addict going through withdrawl. I was in heaven.
 










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