I thought ragu was a subset of bolognese
― Joe Bombin (milo z), Saturday, 13 March 2021 03:40 (three years ago) link
My experience is ragu is more pronouncedly tomatoey, and bolognese is meat/milk/veg forward.
― avatar of a kind of respectability homosexual culture (Eric H.), Saturday, 13 March 2021 03:43 (three years ago) link
https://askanydifference.com/difference-between-ragu-and-bolognese/#:~:text=The%20main%20difference%20between%20Ragu,Bolognese%20sauce%20used%20white%20wine.
― avatar of a kind of respectability homosexual culture (Eric H.), Saturday, 13 March 2021 03:44 (three years ago) link
interesting
― Dan S, Saturday, 13 March 2021 03:45 (three years ago) link
I have had some really amazing vanilla ice cream tbh
― sarahell, Saturday, 13 March 2021 03:54 (three years ago) link
the answer is still Carbonara imo
― Dan S, Saturday, 13 March 2021 04:17 (three years ago) link
ragu is more like stewed meat in sauce
maybe you're thinking of ragout
― Judge Roi Behan (Aimless), Saturday, 13 March 2021 04:33 (three years ago) link
you're right, just now learning the difference between ragout and ragu
― Dan S, Saturday, 13 March 2021 04:42 (three years ago) link
I know the one off this list that I make best is the vodka sauce.
― underminer of twenty years of excellent contribution to this borad (dan m), Saturday, 13 March 2021 04:44 (three years ago) link
ragù alla bolognese is the full name of bolognese. there are other ragù, but they are all meat sauces for pasta, there is no one sauce called ragù
― himpathy with the devil (jim in vancouver), Saturday, 13 March 2021 05:48 (three years ago) link
carbonara > ragu > bolognese > marinara
― Being cheap is expensive (snoball), Saturday, 13 March 2021 11:42 (three years ago) link
Putanesca is one I make the most, as you can get a good satisfying depth of flavour really quickly from the anchovies. But would it be really unhip and British of me to say bolognese?
― chap, Saturday, 13 March 2021 13:35 (three years ago) link
But I mean all of these are delicious if done well.
― chap, Saturday, 13 March 2021 13:36 (three years ago) link
Bortaga with olive oil, lemon, parsley and garlic...
― chap, Saturday, 13 March 2021 13:38 (three years ago) link
Cacio e pepe might be the hardest thing on the planet to make.
This is impossible (to everything there is a season), but gun to my head I might go the Roberta's oxtail ragu that cooks for 4-5 hours.
When you take into account how easy/little time it takes to make, Amatriciana or pesto.
― is that a haruomi hosono sword? (PBKR), Saturday, 13 March 2021 16:13 (three years ago) link
Fresh home made pesto is soooo good, particularly with really good pecorino.
― chap, Saturday, 13 March 2021 18:43 (three years ago) link
― chap, Saturday, March 13, 2021 7:38 AM (five hours ago) bookmarkflaglink
I've done a sauce like this but with anchovies instead of bortaga, it's fantastic with skinny/angel hair spaghetti.
― underminer of twenty years of excellent contribution to this borad (dan m), Saturday, 13 March 2021 18:53 (three years ago) link
really unhip and British of me to say bolognese?
A good bolognese can be amazing. But it's all too easy for it to be meh.
― Being cheap is expensive (snoball), Saturday, 13 March 2021 18:57 (three years ago) link
― is that a haruomi hosono sword? (PBKR), Saturday, March 13, 2021 11:13 AM (two hours ago) bookmarkflaglink
there was a cacio e pepe recipe in lucky peach that works. i think i may have posted it in its entirety on ilx when the lucky peach site was shut down.
― call all destroyer, Saturday, 13 March 2021 19:18 (three years ago) link
Marinara. Not watery. Lots of garlic in the olive oil, removed from the oil before adding the tomatoes.
― SQUIRREL MEAT!! (Capitaine Jay Vee), Saturday, 13 March 2021 19:25 (three years ago) link
― call all destroyer, Saturday, March 13, 2021 2:18 PM (fourteen minutes ago) bookmarkflaglink
I'd be curious. It's the technique that is the issue for me. I used Frank Prisinzano's method the last time and got a lot closer to avoiding the clumping that has always been my problem, but I started with too much water. I'm getting closer!
― is that a haruomi hosono sword? (PBKR), Saturday, 13 March 2021 19:37 (three years ago) link
i love a good vodka sauce
― Zach_TBD (Karl Malone), Saturday, 13 March 2021 19:38 (three years ago) link
love to get sauced on good vodka
― intrusive dobro, shoeless guest (Sufjan Grafton), Saturday, 13 March 2021 19:42 (three years ago) link
this post has the cacio e pepe recipe: what's cooking? part 5: 2017-2027
― call all destroyer, Saturday, 13 March 2021 19:45 (three years ago) link
cacio e pepe is cursed it is of the devili cant make it work i tried twice & almost cried both timessummary: i dont care enough abt fkn stupid parmesan cheese & fkn goddamn spaghetti to ever try againthis dish specifically gives me lex-level anxiety
― terminators of endearment (VegemiteGrrl), Saturday, 13 March 2021 20:01 (three years ago) link
voted Ragu but i'll put any of these on
― Red Nerussi (Neanderthal), Saturday, 13 March 2021 20:03 (three years ago) link
I’ve only had cacio e pepe that I’ve made myself. Is it right? I doubt it! Does it taste good? Yes.
― Canon in Deez (silby), Saturday, 13 March 2021 20:11 (three years ago) link
Putanesca gets my vote. I worked in an Italian restaurant kitchen for a couple of years in my youth and never came across Marsala, going to have a pop at making some next week.
― (the one with 3 L's) (Willl), Saturday, 13 March 2021 21:50 (three years ago) link
Puttanesca for life, simple but versatile and just flavour flavour flav
― scamp til you're damp (Noodle Vague), Saturday, 13 March 2021 22:54 (three years ago) link
I really really wish I liked olives.
― avatar of a kind of respectability homosexual culture (Eric H.), Saturday, 13 March 2021 23:30 (three years ago) link
tbh with the anchovy base and a bit of playing about you could make a puttansecesque sauce without the olives if you were that way inclined
― scamp til you're damp (Noodle Vague), Saturday, 13 March 2021 23:34 (three years ago) link
Puttanesca is an amazing dish for how simple it is
― himpathy with the devil (jim in vancouver), Saturday, 13 March 2021 23:37 (three years ago) link
Don't even need good ingredients,great with crap canned olives
― himpathy with the devil (jim in vancouver), Saturday, 13 March 2021 23:38 (three years ago) link
i've heard that you can do fish sauce instead of anchovies for an interesting twist re puttanesca
― map ca. 1890 (map), Saturday, 13 March 2021 23:39 (three years ago) link
I was once in an Italian restaurant in Leeds and my partner said to the waitress "oh god no olives please, I can't stand them" and I said: you might get into trouble saying that here! And the waitress replied: "I don't blame you, they are fucking minging".
― calzino, Saturday, 13 March 2021 23:47 (three years ago) link
the main things i care about are the anchovies, capers and some chilli spice. love olives but it wouldn't stop me if i was out
― scamp til you're damp (Noodle Vague), Saturday, 13 March 2021 23:48 (three years ago) link
inspired by this thread I've added a jar of capers to my shopping order, they are a mystery to me.
― calzino, Saturday, 13 March 2021 23:51 (three years ago) link
there's a few supermarkets where you can get a jar at a sensible price, i think the little local Sainsbury's and maaaaybe Aldi sometimes? i'd eat them out the jar tbh
― scamp til you're damp (Noodle Vague), Saturday, 13 March 2021 23:53 (three years ago) link
I recently went through my pantry after years of stuffing things in. I found out I have 5 jars of capers
― Dan S, Saturday, 13 March 2021 23:54 (three years ago) link
the cacio e pepe recipe call all destroyer linked to sounds really good! I will skip the part where you use a pasta machine to make your own square pasta, but the last paragraph describing the chemistry of the components coming together is interesting. it reminds me of learning to make a roux to add to a gravy without lumps, or emulsifying an egg/cheese mixture to add to carbonara
life picked up when i found tins of anchovies for less than a quid in Aldi too
― scamp til you're damp (Noodle Vague), Saturday, 13 March 2021 23:55 (three years ago) link
That cacio e pepe recipe is interesting. The admonition that too hot pasta will cause the cheese sauce to clump seems counter to most recipes that say you have to make the sauce immediately after the pasta is done (and quickly) or it will clump. I will have to give that a try.
― is that a haruomi hosono sword? (PBKR), Sunday, 14 March 2021 00:29 (three years ago) link
VG otm re: cacio e pepe
I am team vongole 4eva
― I like signing up to dead sites (sleeve), Sunday, 14 March 2021 00:59 (three years ago) link
Automatic thread bump. This poll is closing tomorrow.
― System, Tuesday, 6 April 2021 00:01 (three years ago) link
I'm voting pesto.
― the last unvaccinated motherfucker on earth (PBKR), Tuesday, 6 April 2021 00:09 (three years ago) link
Difficult to tell most of these apart coming from my own food culture so between all the bologneses (anything red) and all the carbonaras (not red) i choose the former
― your own personal qanon (darraghmac), Tuesday, 6 April 2021 00:14 (three years ago) link
my boyfriend does an incredible puttanesca (which i only recently learned means whore's food lol). standard anchovy paste, garlic, tomatoes, olives. he adds canned tuna and thai chili garlic sauce. it's the best of these i've had, including a very good tagliatelle ala bolognese.
― John Cooper of Christian rock band Skillet (map), Tuesday, 6 April 2021 02:20 (three years ago) link
I love puttanesca and voted for it. I love good cacio e pepe but as noted it's hard to make my and not end up with a gummy mess. My wife's gotten pretty good at it, I'll ask which recipe she uses. She also made this delicious cacio e pepe shortbread, which is not a sauce but here's the recipe anyway: https://www.tastecooking.com/recipes/cacio-e-pepe-shortbread/
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Tuesday, 6 April 2021 02:31 (three years ago) link
The one I think of myself as most excited about is carbonara, but when I think back to the most perfect, sublime pasta dish I've ever eaten, it was an amatriciana, and that's what I'm going with.
― Guayaquil (eephus!), Tuesday, 6 April 2021 04:16 (three years ago) link
When I was 8, my answer would have been alfredo, and I respect anyone who has stuck with it.
yes, the theory of vodka sauce is that you get a punched-up tomato flavor. i don't make it frequently but if you're in the mood for tomato + a little extra richness it can be great.
― call all destroyer, Wednesday, 7 April 2021 02:50 (three years ago) link
just made jim’s puttanesca recipe to the letter and am receiving universal acclaim from a crowd aged 14 to 50 ... way to go jim and also poll result!
― assert (MatthewK), Wednesday, 7 April 2021 09:45 (three years ago) link
oops I freestyled a half teaspoon of chili paste, sue me
― assert (MatthewK), Wednesday, 7 April 2021 09:47 (three years ago) link
Just making my first attempt at a puttanesca sauce thanks to this thread and jim in vancouver's recipe. It smells divine.
― Vanishing Point (Chinaski), Monday, 12 April 2021 19:09 (three years ago) link
Genovese deserves better than it got
― Guayaquil (eephus!), Monday, 12 April 2021 19:18 (three years ago) link
What do you call it when it's just pasta water, olive oil, and parmesan?
Oh and lemon zest/juice, can't forget that. It was pretty revolutionary for us to realize we don't need a red sauce for delicious pasta.
― change display name (Jordan), Monday, 12 April 2021 19:27 (three years ago) link
I guess this is "al limone"?
― change display name (Jordan), Monday, 12 April 2021 19:28 (three years ago) link
Pesto, Carbonara and Bolognese are my top 3, so olives aside, the poll is right.
― avatar of a kind of respectability homosexual culture (Eric H.), Monday, 12 April 2021 19:35 (three years ago) link
man, my boyf made his puttanesca again last night and fuck it's so good. basically like jim's receipe but he adds canned mackerel and that chili paste that matthew added. oh and baking sode to the tomatoes! which de-acidifies them and brings out the sweetness.
― John Cooper of Christian rock band Skillet (map), Monday, 12 April 2021 19:55 (three years ago) link
I made ramp pesto this weekend. Slightly strong, but so good.
― guillotines aren't just for royalty anymore (PBKR), Monday, 12 April 2021 22:16 (three years ago) link
I dunno what it is about the vodka sauce, I learned a recipe back when I was just getting into cooking and I've made it more times than I can count. [...] ― underminer of twenty years of excellent contribution to this borad (dan m), Wednesday, 7 April 2021 03:42 (one month ago)
― underminer of twenty years of excellent contribution to this borad (dan m), Wednesday, 7 April 2021 03:42 (one month ago)
enjoyed this dish v much, thanks for sharing
― salsa shark, Saturday, 5 June 2021 19:24 (two years ago) link
Welcome, comrade
― underminer of twenty years of excellent contribution to this borad (dan m), Sunday, 6 June 2021 01:08 (two years ago) link
change vote to aglio e olio pls
― imago, Monday, 10 January 2022 08:08 (two years ago) link
my late night quick pasta option is similar to this but not with the lemon, which seems to be a key ingredient.
― calzino, Monday, 10 January 2022 08:36 (two years ago) link
the one I made last night had close to a full bulb of garlic, three chillies and a load of pecorino grated over the top. no lemon. was perfect. but ofc it depends on the pasta shape too. my actual vote would be more like this:
spaghetti - aglio e oliolinguine - vongolemost other things - pesto (but alternatives considered)
― imago, Monday, 10 January 2022 08:49 (two years ago) link
the one time I looked at a recipe for aglio e olio it had lemon juice as an emulsifier for the boiled pasta and oil but looking around it's not a common ingredient for this one. I always use some butter as well as the oil with my sauces or simple pasta dishes.
― calzino, Monday, 10 January 2022 11:44 (two years ago) link
Personal top 3:Pesto alla trapaneseAmatricianaCacio e pepe (hardest one to get exactly right imo)
― willem, Monday, 10 January 2022 12:26 (two years ago) link
Vodka sauce - that seems to be a specifically american thing? As someone living in a very heavily Italian populated community I cant say its a sauce I see here at all.
― Stoop Crone (Trayce), Monday, 10 January 2022 22:13 (two years ago) link
Yes, though there are claims it was invented in Italy
― A True White Kid that can Jump (Granny Dainger), Monday, 10 January 2022 22:51 (two years ago) link
https://www.youtube.com/watch?v=gOWG4pU2-6Y
Italian chef making penne alla vodka. If I understood him, he's saying the use of vodka came via Croatian influence.
― A True White Kid that can Jump (Granny Dainger), Friday, 14 January 2022 09:01 (two years ago) link
Oops brain fart. Slovenian not Croatian.
― A True White Kid that can Jump (Granny Dainger), Friday, 14 January 2022 09:03 (two years ago) link
Can't stand marsala, I'm glad it received zero votes
― Jimmy Iovine Eat World (bernard snowy), Friday, 14 January 2022 11:36 (two years ago) link
never had it and it sure doesn't look good
― calzino, Friday, 14 January 2022 11:41 (two years ago) link
there are a lot of good uses for marsala that aren't pasta sauce tbf
― imago, Friday, 14 January 2022 12:18 (two years ago) link