How do you like your Pasta Sauce?

  • Thread starter Thread starter Small_Fryz
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How do you like your Pasta sauce?

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Small_Fryz

Small_Fryz

But why is the Rum gone??
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Small_Fryz
So,

I just finished cooking spaghetti and pasta sauce and as anybody who has ever needed to cook for themselves soon after moving out will tell you, its quite an epic meal as its easy to cook and can be cooked in bulk, frozen then re heated for future meals, requiring overall less cooking.

BUT my question is, how do you prefer it? Do you mix the sauce and spaghetti (insert other pasta here) in the saucepan before serving? or do you like to have them served separate and then do the mixing on your plate?

I personally always pre mix it and just serve it in one big glump, nothing I hate more than trying to mix it all on my plate, which mostly ends up with me eating pasta with no sauce on it :grumpy:. My mother however always complained about that and preferred it served separately, which resulted in a 70/30 split in her favour growing up (even though dad cooked).

Anyway, figured it could be an interesting discussion seeing everyone's views on the subject :lol:
 
Small_Fryz
So,
BUT my question is, how do you prefer it?
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On toast. :dopey:

article-2018053-0D21C0CC00000578-217_468x334.jpg


Don't eat too much, I'll see you at lunch tomorrow. :sly:

Personally I serve the pasta in a deep plate and then pour the sauce over the top. Sauce all home made BTW not out of a jar for us. I made it tonight for tea as well while the wife and kids were out.

Cheers Shaun
 
I wouldn't go out to eat spaghetti, but when my sister makes spaghetti, it's always the sauce that goes on after everything else is done.
 
With pasta in general, i'll always mix it with the sauce in the pan - most pasta shapes are designed to retain sauce anyway so why keep the two elements separate?

Spaghetti is a bit different in that it's more fragile, so is likely to fall apart if mixed with a sauce, so i'd have it separate.

But to be honest, if i ever cook a 'spag-bol' at home, i'll never use spaghetti anyway - it's such a pain-in-the-ass to eat, and messy too. I'd be more likely to have it with penne or maybe tagliatelle anyway.
 
Back home it was done separate, and here in Germany, it's done the same way. So separately.
 
TheCracker
most pasta shapes are designed to retain sauce anyway so why keep the two elements separate?
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I normally use the round cylinder ones, not sure of the exact name, for the very same reason.

Retains the sauce better and is generally much easier to eat. For some reason I had spaghetti in the pantry though.

@ Shaun, I hate the tin spaghetti!!!, I dont mind the tin sauce, but I can never eat Tin spaghetti :yuck:
 
As someone with italian roots, I tell you how I do it:

Noodles boiled only in salt water (no oil, no putting under cold water after cooking)


Then I take a pan, put some sauce in it. Add the noodles, let them soak in and add a bit of butter (real butter)

The rest of the sause, I then put on the table if someone wants more of it.

My mom likes to reheat noodles, but I don't. They are way tastier cooked fresh. And for the 8 minutes of work are simply worth it.

Also on canned noodles, they would ever enter my house! rofl

I like all sorts of noodles, and like to vary from time to time.

Also lasagna : no becamel sause (that's french) instead I put Fiori di latte in it (Mozarella from cows, it doesn't water as much as buffle mozarella)
 
You always finish the pasta in the sauce.
 
Cook pasta. Drain. Add sauce. Mix a bit with some heat. Put on plate. Eat.

Mmmm pasta! :D
 
Omnis
You always finish the pasta in the sauce.
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This. Me and my girlfriend have Pasta and sauce almost every Saturday night since Tesco and Asda do good deals on fresh pasta and sauces. Their mushroom sauce is superb.
 
All this talk of pasta makes me want it so bad...its my favourite food!

I've always had my pasta with the sauce on it rather than on the side.
 
I always finish the pasta in the sauce, it's just easier, it doesn't add anything to the presentation but who cares just eat it. I make my own pasta sauce too with some added extra using chorizo. The added extra meat and paprika adds allot of yum for me.
 
I make a big bowl of sauce and keep it in the fridge until I make pasta, that way I can serve some into my dish and mix it, while still having more left over for a nice and quick meal another time. So mixed serving together.
 
I mix mine together.

If you serve them seperately then you take the risk of having too much pasta left over or too much sauce. Or not enough of one or the other. If you mix them, then when its empty, its equally empty. :sly:
 
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I serve them separately. Sometimes I'd just want to have more pasta, but less sauce. Sometimes I want less pasta but more sauce or a whole lot of other combinations. True though because of this I will sometimes have extra pasta or sauce but who cares, I usually use them again for other purpose...

I can always store them if they're not finished, so I can heat it up to become tomorrow's meal ;)
 
When you have kids, you always mix on the plate. Some kids don't care for "sauce." Plus, in order to make proper "fried spaghetti" leftovers, you can't mix in too much sauce.
 
It's always served with the sauce and spaghetti separated on another plate(or sauce is used as an additional spice to add just before we eat them sitting in a chair) in Japan, I think it's rather rare to see them being mixed before it's served as a meal over here. Whoever cooks pasta we don't make too much sauce so that we don't leave leftovers in excess after we finish having it, but not tasteless. ;)
 
What do I say if I don't like pasta with sauce? Or past all together? OK, I dabble with noodles but it's not exactly the same thing.

Can I say -"I don't like it!" ? (Little Britain voice)
 
One option you never listed was one on top of the other, the pasta on the plate first, and the pasta sauce (usually beef bolognese) on top.
 
Pasta and something like bolognese or arrabiata I mix a glug of olive oil with the pasta in the colander and serve the sauce separately over the pasta on the plate, if I'm having pasta with pesto it gets mixed in the pan.
 
I usually make penne anyway, but I boil the pasta and heat the sauce separately, and then mix the pasta in. With spaghetti I usually serve it on top of the pasta
 
It depends upon the dish... Bolognese over spaghetti but when making something like tagliatelle with a creamy mushroom and bacon sauce the two should be mixed together.

Now I'm hungry.
 

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