PerogiBoi@lemmy.caM to Spaghetti@lemmy.ca · 3 months agoWhat do you like your spaghetti with?message-squaremessage-square23linkfedilinkarrow-up121arrow-down10file-text
arrow-up121arrow-down1message-squareWhat do you like your spaghetti with?PerogiBoi@lemmy.caM to Spaghetti@lemmy.ca · 3 months agomessage-square23linkfedilinkfile-text
minus-squareFauxPseudo @lemmy.worldlinkfedilinkarrow-up2·3 months agoWhen making your red sauce add a 1/4 tsp of ground star anise. Green canister parm is better than no parm. Don’t buy sauce. Get a 28 ounce can of crushed tomatoes and season it before simmering for at least 40 minutes. Brass extruded pasta is so much better for gripping sauce. Garlic bread can be made with olive oil instead of butter. If you aren’t adding a pinch or red pepper flakes to your red sauce you should be shamed.
minus-squarePerogiBoi@lemmy.caOPMlinkfedilinkEnglisharrow-up1·3 months agoThis individual spaghettis.
minus-squareFauxPseudo @lemmy.worldlinkfedilinkarrow-up2·3 months agoI’m grew up Italian. I default to Mexican (as my posts in c/cooking will show) but I learned Italian first.
When making your red sauce add a 1/4 tsp of ground star anise.
Green canister parm is better than no parm.
Don’t buy sauce. Get a 28 ounce can of crushed tomatoes and season it before simmering for at least 40 minutes.
Brass extruded pasta is so much better for gripping sauce.
Garlic bread can be made with olive oil instead of butter.
If you aren’t adding a pinch or red pepper flakes to your red sauce you should be shamed.
This individual spaghettis.
I’m grew up Italian. I default to Mexican (as my posts in c/cooking will show) but I learned Italian first.