Oh, I completely agree! In fact, when it comes to mushrooms I try to find small to medium size cremini mushrooms so that they can be sateed whole; if one is particularly large, I’ll just slice it in half. Then I sautee them in garlic butter. I don’t add them to the sauce at all, I add them on top of the spaghetti after it’s been plated, so that the full goodness of the garlic butter shines through!
But if I don’t have mushrooms or meatballs around (my other additive of choice) then this style of sauce is more robust and satisfying than a plain sauce.
I agree with the first two points, but on the latter one, the timing of course depends on what kind of pasta you’re cooking and even what brand, because different brands may contain different variations of durum or even other wheats. My preference is spaghettini because I like the texture of thin noodles, and my preferred brand, Barilla, calls for 5 minutes in boiling water if you like it al dente, or another minute if you like it softer. Whereas another brand of spaghettini calls for 6 to 7 minutes.
Is this the old argument of whether to plate the spaghetti and ladle the sauce on top, or toss the spaghetti in the sauce before serving?
My understanding is that the authentic Italian tradition is the tossing in sauce, but the authentic Italian tradition also regards spaghetti as an intermediate course before the main dish, and traditionally spaghetti is meatless – spaghetti and meatballs is an American invention.
So I have my own preferences heedless of what they used to do in Italy. And that is to plate the spaghetti, ladle sauce over the top including meatballs if any, and add sauteed whole mushrooms, if any, over that. Then sprinkle a generous dose of good Parmigiano Reggiano over the lot. Keeping the noodles and sauce separate in the serving IMHO creates interesting contrasts as opposed to the uniformity of the tossed stuff.
Now leftover spaghetti is a different matter. The only sensible way to keep it is to toss it in sauce and put it in the fridge in a covered casserole dish. Leftover tossed spaghetti is delicious but IMHO second-rate to the fresh serving.
A lot of the first paragraph is incorrect.
I’ll sum it up this way, Italy was a young nation when the big wave of Italian Immigration occurred. Each region or even hill had different cooking traditions and often dialect of Italian.
Since spaghetti is in the title I was assuming No 8 Spaghetti, but I’ve found this timing works equally well with linguine and even shells and elbow macaroni. This was passed on to me by an old Italian nonna who was my landlady (in those exact words). I didn’t believe it at first either, but after trying it I realized she was right.
When I want a quick spaghetti sauce, I usually just dump a tin of anchovies in olive oil into the center of a hot skillet, then stir it around with some chopped onion, green pepper, chopped olives (green and black), tomato paste, and red pepper flakes. Then I dump in a can of good-quality tomatoes, add some oregano and basil, mix everything together and let it simmer. After boiling the pasta in salt water, it’s drained and stirred into the simmering sauce so that it absorbs some of its flavor.
Dust the spaghetti with grated cheese and herbs, and a bit of black pepper. Serve hot with buttery garlic bread and cheese on the side.
As an example, my Mother’s Father’s family came from Southern Italy near Bari.
My Grandmother learned to cook from my Grandfather’s two oldest sisters who both learned to cook in Italy. They would make a big pot of sauce with Meatballs, Sausage & Braciola.
So while the pasta and meatballs were served in separate bowls, pasta and meatballs is what was on our plates and there were only 2 Braciolas and my grandfather got one and I as the youngest never got the second.
Not sure if that answers your question, but I think it kind of does.
It sure does, and ignorance fought! And now I want spaghetti, but alas, other dinner plans are already in the works.
And I’m planning on making your pasta sauce recipe sometime, and I had the necessary items on my list, but on my last grocery shop I was tired and hurried and just wanted to get the basics and get home again. Maybe next time.
I don’t particularly care about tradition or authenticity - I just want food to taste good. Stirring the pasta in the sauce makes it stick better and coat it more uniformly, that’s all. It isn’t necessary with every sauce, but in my experience it helps tomato or cream-based pasta dishes.
Also, I said “pasta” not “spaghetti”. It really improves conchiglioni bolognese, for instance.
What I like about the sauce-over-pasta method is the contrast between pasta with little or no sauce, pasta with some sauce, and pasta overloaded with sauce. Sometimes uniformity is a virtue, but sometimes it’s more boring than having contrasts.
But I always mix up the sauce with the spaghetti before putting leftovers away, because there’s really no other option. The result is fine, but not as good as the fresh stuff.
To each their own. I hate that - there’s nothing worse than accidentally getting a piece of plain pasta in the middle of your dish. I want the perfect amount of sauce in every bite.
“Many” fine-dining level Italian chefs add a bit butter to certain tomato-based sauces like pomodoro, emulsifying it in at the finish. It’s a technique called mantecatura.
Now, I’ve never done a controlled study on this, but yes, adding butter to the sauce is fairly normal in my experience. Buttering the noodles themselves, though, would seem to coat them in fat and make it harder for the sauce to adhere properly. You don’t run into that same issue when the butter is emulsified into the sauce.
I tend to buy bronze-cut pasta these days because the surface is a bit rougher and helps the sauce cling. Buttering the noodles first would seem to defeat the whole point of that. What I personally want from unsauced pasta is a slightly starchy, tacky exterior so the sauce can grab onto it as well as possible, and I do think it makes a noticeable difference. Do it however you like it, but I never put butter or oil on my noodles pre-saucing. It gives me barely coated noodles and a puddle of sauce on the bottom of my plate.
Except that i usually add browned hamburger meat, this is my regular tomato sauce. I do it mostly because i can’t stand even a little bell pepper in the sauce, and this is the way to get pepper-free sauce. But it’s pretty easy. I may add a little basil if i happen to have it around.
I even like Cento brand canned tomatoes. Mostly, because they are usually cheap. But i like them.
Agreed. I’d never butter the noodles. I made spaghettini last night and just for fun added a pat of garlic butter to the Stefano sausage & mushroom pasta sauce. Not sure that it did anything noteworthy but I didn’t have anything to compare it to. I mean, the sauce tasted fine before as it was heating, and tasted fine after, except maybe a tiny bit more garlicky.
One thing for sure – when I nuke the leftovers, where the spaghetti and sauce are well mixed, I’m putting a couple of pats of Provencal garlic butter over the top and letting it melt over the spaghetti. Now that really does noticeably enhance flavour.
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May have missed this but adding in a small amount of reserved pasta water (starchy) is commonly done/recommended to help the sauce adhere to the pasta.
Mostly, because they are usually cheap. But i like them.