😀🇺🇸🍝☀️❗️What's your favorite spaghetti?

[Floyd R. Turbo]

Mine is browned butter and mizithra. 😋

[LakeArenal]

1. Spaghetti with sweet Italian sausage, marinara, crusty bread.

Mmmmm.

I make pretty good meatballs tho.

[Floyd R. Turbo]

3. Yum! 😋🍝🥖

[dhol82]

2. Cacio e Pepe

What could be bad about butter, parmigiana and pepper?
My go to for an easy dinner.

[Floyd R. Turbo]

4. Nice! 😋

[lapucelle]

25. That's my favorite too!

I use Martha Stewart's recipe, but I prefer angel hair or vermicelli spaghetti.

https://www.marthastewart.com/962334/cacio-e-pepe-lemon

[dhol82]

40. I generally prefer vermicelli.

But no lemon. I just revel in the taste of butter and parm melted together.

[TEB]

5. Sweet sausages Italian

Plenty of sauce garlic bread

[Floyd R. Turbo]

9. Yep! 😋🍝🥖

[underpants]

6. Spaghetti

[Floyd R. Turbo]

10. You are a panic! 😂🍝

[ms liberty]

7. I prefer Vermicelli or Cappelli d'angelo aka Angel Hair.

[Floyd R. Turbo]

11. 😋🍝

[lapucelle]

32. I do too...and I don't like linguine.

[MuseRider]

8. Toms spaghetti!

Tom is one of my closest friends. He spends the legislative season living up here in the capital. He makes the best sauce I have ever tasted. He learned from an Italian family he lived with in NYC who owned their own restaurant. He makes a veggie version too. I find it hard to eat spaghetti sauce that is made with a thick paste anymore. His is heaven, simply heaven. He sent me a text with a photo of it cooking in a very large pot last week with a note....I will be there in 2 weeks with a cooler full. I think he feeds most of the legislators (I have no clue actually, he probably does not at all but it sounds good!) but he does provide us with quarts of the stuff. Ahhh gods you can tell how much I crave the stuff? Heaven.

Never had brown butter spaghetti. I am going to have to try this, maybe today as it sounds easy and wonderful and I have parsley here that I need to use. Thanks! Mmmmmmm

[Floyd R. Turbo]

14. Awesome! 😋

INGREDIENTS
16 ounces pasta
1 cup butter
1/2 cup mizithra cheese grated
1/2 cup Romano cheese grated
1 tablespoon parsley minced
INSTRUCTIONS
Cook the spaghetti according to package directions. Do not rinse. While the pasta is cooking brown the butter by placing into a saucepan over medium heat. As the butter melts, it will begin to foam. Remove the foam with a spoon. Cook the butter until it browns.
To prepare the pasta, pour pasta into a bowl. Pour the browned butter over the pasta, and then add the two kinds of cheese. Toss pasta until it is well coated. Serve immediately. This dish does not reheat well.

Enjoy!

[MuseRider]

21. Oooh thanks.

The only difference is that I will have to substitute mizithra cheese with parm. I am not sure I can even get mizithra cheese here! I read that parm is OK to use as a sub and I have some fresh here so....I will keep a lookout for mizithra. It sounds lovely.

Tom has not given up his recipe yet. One day maybe I can get it out of him. I will serve this to him one of the nights he comes over. We cook together when he comes but never does he divulge his sauce!

[ProfessorGAC]

12. My Wife's

Any noodle will do, but I tend to prefer thicker, chewier varieties.
She makes a meaty red sauce, that is a tiny bit sweet to offset the tomato acid, with a couple tons of garlic.
She also makes a killer Alfredo.

[Floyd R. Turbo]

15. Oh man Alfredo! 😋

[magicarpet]

13. That's Italian,...

A can of Chef Boyardee - Spaghettios,
Add in diced Armour Star Vienna Sausage,
Buttered up Wonder Bread with the crust trimmed off and then sprinkle with garlic salt.

Welches grape juice, make believe it is a nice bottle of Chianti.

Yum,... that's Italian.

[Floyd R. Turbo]

17. Enjoy! 😏

[MuseRider]

23. Sadly I have half a shelf in my pantry

dedicated to Spaghettios and Vienna sausage for my son. He is a grown up man, not married so he still eats this stuff! When he works in town he sometimes stays here with us so I keep it for him. I have not put any of that in my mouth since I do not know when. Just the smell puts me off....but I must admit I used to love it!

No Wonder Bread here though but I did grow up on it!

[Golden Raisin]

16. Aglio e olio.

[Floyd R. Turbo]

18. Yes! 😋

[Paladin]

41. +100. (nt)

[Collimator]

43. My father made this

with plenty of garlic and other spices (including a little red pepper) whenever anyone in the family was sick. He served it in a salted broth rather than just coating the pasta with the flavored oil mixture.

It was wonderful for clearing the sinuses and boosting the immune system. It was like fever in a bowl. For those who might be bewildered by this description, it is generally understood that fevers are often the body's way of fighting off bad bugs in the bloodstream. The problem is avoiding brain damage if the fever gets too high. But a fever is a natural response from the immune system and not just a negative symptom.

[Botany]

19. Spaghetti (Linguine) Aglio e Olio

[Floyd R. Turbo]

20. 😋

[Botany]

22. spaghetti carbonara is damn good too

n/t

[GoneOffShore]

24. Bucatini with a sage, cream, and mushroom sauce.

[IcyPeas]

39. YES! BUCATINI w/arribiata sauce

or any other dang sauce

[tblue37]

26. Spaghetti & meat sauce and meatballs with marinara. nt

[Siwsan]

27. Puttanesca sauce is, hands down, my favorite

However, I do make a really good pasta dish with Vermicelli, sun dried tomatoes, fresh basil, fresh garlic, Kalamata olives and fresh parmesan cheese.

[lapucelle]

28. Will you share the recipe or is it a family secret? N/T

[Siwsan]

30. Easy

It's one of those add and subtract concoctions I came up with, one summer, when the garden was coming in like gang busters.

I just saute the sun tomatoes in some olive oil. I use sun dried in Winter and fresh grape tomatoes when they ripen, in Summer. Add in the garlic and olives and cook until the garlic is fragrant. Then toss in the cooked pasta (sometimes I even add a little butter), the cheese and finally the basil. There's no real recipe so you taste as you go to determine the strength of things like the basil and garlic. I love garlic so fortunately I grown my own. I've also tossed in some thinly sliced summer squash and sweet peppers.

[lapucelle]

33. YUM! Thanks.

[lapucelle]

29. I bookmarked this thread...All spaghetti lovers might want to do the same!

Thanks for another great thread, Signor Turbo!

[Kali]

31. yum

hard to choose - cheesy, creamy, tomatoey all good... just don't have big chunks of barely cooked vegetables in the marinara, please.

[Polly Hennessey]

34. I have three.

Thin spaghetti with butter, garlic, and Romano; Linguine with White Clam Sauce; and, Angel Hair pasta with fresh tomatoes and basil (great summer dish).

[Trailrider1951]

35. Well, I'm going to buck the trend

My favorite is yakisoba. Since I moved to WA state, I have discovered the little storefront family-owned Japanese restaurants dish up some delicious food at very reasonable prices, with veggie yakisoba and teriyaki tofu my absolute favorite dishes.

[betsuni]

50. I've been obsessively watching the TV show "The Solitary Gourmet."

Just saw an episode where the guy eats some delicious looking pork and seafood yakisoba. At the 12:29 mark. In my opinion, pickled ginger is a fundamentally important ingredient.

[Crazyleftie]

36. the best recipe is

Tomatoes
zucchini
mushrooms
onions
green peppers
meatballs optional(I have a separate recipe for that)
salt pepper
herbs de Provence
Italian seasoning/oregano
tarragon
a few other secret spices
contadina plain tomato sauce
contadina tomato paste
over a bed of no 8 spagetti

[lapucelle]

37. BUMP and REC...

I want more recipes!

[hunter]

38. My mom used to make spaghetti following some 1950's Campbell's Condensed Tomato Soup recipe.

My dad bought spaghetti, condensed tomato soup, ground beef, and cheese in bulk. The cheap ground beef was at least 30% fat but you could throw a little flour or oatmeal in the pan as it was frying so the grease wouldn't float to the top of the sauce.

Sometimes we had sausage in the freezer, not the supermarket kind. I still have my great aunt's sausage making machinery but I haven't used it this century, nor have I eaten any animals I've seen alive. These days my wife is vegetarian and I'm mostly vegetarian. I'm not likely to shoot a deer or raise a pig to make sausage out of it. One of our dogs is a born and bred pig hunter but I've never gone pig hunting with her. For fun she chases tennis balls and eventually tears them to pieces.

My parents rarely had any spare money because they hadn't realized children were expensive until they had a big station wagon full of us. They were masters of inexpensive meals; they had to be.

Sometimes I'm nostalgic for that kind of spaghetti, especially the kind that had spicy home-made sausage in it.

I make a few interesting vegetarian pasta dishes and always have olive oil and pasta on hand.

[flotsam]

42. Angel Hair or Linguini, depending on sauce

Angel hair with a marinara and sharp italian grated cheese or linguini with a creamier white sauce. Either way I prefer ground meat whether beef or pork (usually sausage) and a crusty dipping bread. Or almost any other way if I like you and you serve it.

[applegrove]

44. Meatballs, tomato sauce and old cheddar.

[elleng]

45. Thanks for your 'inspiration,'

I hoped to use the great red sauce from a nearby restaurant, but couldn't get the damn bottle open, so I went there, and brought home Penne with chicken and broccoli and Ledo's 'pizza and pasta sauce.'

[smirkymonkey]

46. Depends on my mood. My favorites are Puttanesca, Carbonera or just a good homemade Marinara sauce

with Romano cheese and either some homemade meatballs (grandmother's recipe) or some good Italian sausage.

[llmart]

47. Just looking at that picture is making me drool!

I love all kinds of pasta dishes, but I learned years ago that it's one of those things I can't stop eating once I start, and leftovers just call to me from the refrigerator. I don't make pasta often because of that, but it is one of my go-to meals when I don't feel like cooking much.

I love whole wheat noodles too. They seem to be more satisfying and filling to me. Always need a glass of wine with my pasta dishes though.

[betsuni]

48. Mentaiko spaghetti

A salty buttery slightly spicy briny sauce made from cod roe and butter. I love cod roe, especially the tube caviars from Scandinavian countries, and I don't see why that couldn't be used instead of cod roe sacks. I think this recipe made with sea urchin would be even better. Sea otters would agree.

I don't know why this Serious Eats person calls it "drunk food" because that's definitely ramen. I think of it as a common thing to make at home. There's even an inexpensive packaged dry version that's amazingly good. But he's right that mayonnaise or cream shouldn't be used, tastes too much like salad.

http://www.seriouseats.com/2017/03/how-to-make-japanese-mentaiko-spaghetti.html

[yellowdogintexas]

49. Summer basil and tomato

Lots of fresh basil,
chopped fresh tomatoes
olive oil
lots of garlic
mozzerella cheese
put this all together in a bowl and let it sit out at room temp for 4 hours or so.

Boil the pasta (I like linguini with this one) and drain.
Immediately combine the pasta and sauce together stir and serve.

The hot pasta melts the cheese and it is divine. I only make it when I have access to really good tomatoes and fresh basil.

The recipe is from Silver Palate cookbook.

[Submariner]

51. Little shells with white clam sauce

The shells scoop up the clam chunks that would otherwise slide off the angel hair and fork while transiting said food from plate to mouth.

Clam stuffed pasta.