Pasta. There is very little in life that is more comforting than a big bowl of pasta. Getting the sauce right, however, is crucial. We watched a programme a few nights ago about the making of pasta (don't be fooled - not all of our life is this exciting) and how the shape of pasta was conducive to sauce it was designed for. Apparently, we Brits have spaghetti bolognese all wrong. The sauce does not suit the pasta. The bolognese sauce is better suited to a pasta that can pick up the sauce with it, like a shell or a tube. I can see the logic. Many a time I have had spag bol and finished the pasta to be left with a bowl of sauce. Spaghetti (apparently) is much better suited to lighter, seafood sauces or sauces with cream that tend to stick to the pasta better. I have to say, I'm not that bothered. If I have a bowl of sauce left after the pasta, I can deal with that... it all meets in the same place at the end, right?
Tonight we decide to grab some pasta shells from the shop (called conchiglie) and pair it with a ready prepared tomato sauce from the chiller. To give it a bit of a boost we add a sprinking of chilli flakes and mushrooms whilst the sauce is cooking and the obligatory grating of parmesan cheese once in the bowl along with a good grinding of black pepper.
Tonight we decide to grab some pasta shells from the shop (called conchiglie) and pair it with a ready prepared tomato sauce from the chiller. To give it a bit of a boost we add a sprinking of chilli flakes and mushrooms whilst the sauce is cooking and the obligatory grating of parmesan cheese once in the bowl along with a good grinding of black pepper.
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