Yummm…battered dead horse.
The difference between spaghetti with a finely crafted home-made sauce, and spaghetti with a fairly decent jarred sauce would probably be lost on me; it’s just spaghetti. I’m sorry I feel this way. I’ll try to be a better person in the future.
Vodka sauce, I don’t care what brand. Aldi’s cheap house brand sauce is just as delicious as Ragu, to my undiscerning palate at least! 
No need to be sorry; I think Chefguy and I are sorry that you don’t get more pleasure from your food.
Until quite recently, I would have agreed. Then I had some absolutely deadly grilled shrimp in a sauce over some simple, thick circles of pasta… and I damn near asked for more of the pasta discs. I don’t think they were anything but freshly made, but they blew away every bite of pasta I’ve ever had in my life.
Lavagna, in southeast DC.
Oh, no need to worry about me; I like food just fine. I especially like Indian and Asian food, particularly on the spicy side.
I didn’t really mean to derail the thread here. I guess I see pasta as being similar to pizza. It’s a perfectly serviceable food, but not something to really get excited about. My opinion only, and I get that we’re all different.
I’ve never quite been a “the sauce is boss” kind of person. Now, there is a lot of pasta that is just the background element in a dish, and it’s really the sauce you’re eating it for, but there’s also a lot of pasta where I’m eating the dish for the flavor of the pasta itself, not the sauce. I like to make fresh pappardelle and spaetzle from time to time (the latter quite regularly, actually), and the enjoyment of eating them is at least as much the fresh pasta as the sauce.
That’s what she said.
(sorry)
mmm
Yeah, we are all different, as pizza is also one of those things for me that is really exciting when done exceptionally well. I will drive 50+ miles for a great pizza. Even here in Chicago, if I’m feeling like eating out and eating pizza, there’s only a handful of places I will go to, depending on what kind of pizza I want. Most of it doesn’t interest me. I’m certainly not one of these “pizza is like sex; even if it’s bad it’s pretty good” guys, both in regards to pizza and sex.
I’m not picky, so I go for whatever’s cheap. I haven’t noticed a huge difference between most brands. Most often, it’s Safeway Select or Classico.
Classico pesto sauce for me.
2/3 Newman"s Own Sockarooni mixed with 1/3 Newman’s Own Vodka.
Okay, when you get to MIXING jar sauces you should be condemned to living on NG milkshakes for a month.
What’s an “NG milkshake”? Googling is not helping me here.
The grayish goo they pump down a nasogastric tube for people unable to feed themselves. I’m leaning towards interpreting “only able to heat up prepared food” as “being unable to feed oneself.”
Yes, :).
I like my sauce a little thicker and Classico seems to be the thickest without traveling into the over $5 a jar range.
Hunt’s Traditional.
A lot of them are way too sweet for us, so I always look for something without added sugar. Most of the Classico’s work for that. I’ll buy a few to have on hand when they go on sale. But I don’t often use them just straight on pasta. They might end up as a quick base for something else like shepherd’s pie.
I forget if it’s Classico or Via Roma that makes the variety with very little sugar in it (I have to check the labels each time,) but I’m not answering the poll because it is very watery. I admit, I grew up on thick sauces. So, the next time I pick it up I am also going to get some corn starch to thicken it with.
Lordy, that swill Prego is in the lead?
I can’t think of any reason you’d have to use an unadulterated premade sauce. Just cook up a little ground beef, garlic and spices, throw them in and the sauce would go from ecch to tolerable.
If you’re going to use the straight canned sauce or gunk out of a jar, you might as well buy a frozen spaghetti dinner and just thaw it out for supper. :eek: