10-31-2011, 01:43 PM
Sauce for what?
There are a million ways to base! But really depends on the pasta and mood. Nowadays am less into cream, something that seems to happen with age strangely enough, and only once in a while am I going for a nice mushroom cream or carbonara, but mostly it's tomato and olive oil based.
I just love versions of Aglio e'Olio with very thin stripes of chicken, sun dried tomatoes and seafood perhaps.
But Parmeggiano is a must. No pasta without Parmeggiano! Or else I'll cry.
There are a million ways to base! But really depends on the pasta and mood. Nowadays am less into cream, something that seems to happen with age strangely enough, and only once in a while am I going for a nice mushroom cream or carbonara, but mostly it's tomato and olive oil based.
I just love versions of Aglio e'Olio with very thin stripes of chicken, sun dried tomatoes and seafood perhaps.
But Parmeggiano is a must. No pasta without Parmeggiano! Or else I'll cry.