The Perfect Pasta Sauce! Which is your favourite?

[Genericjim101]

After watching the Jimquisition last week I came away with the same feeling as many people, being really hungry. So to take the completely wrong lesson from that episode, what is your favourite pasta sauce? Sadly I have no luck finding extra chunky : <

 

[Hoplon]

Make my own since tomato and garlic puree sauteed then add a tin of chopped tomato's seems just as simple as opening a jar.

seriously.

 

[Goofguy]

Bolognese is the way to go. I make big batches so I can have plenty of leftovers and plenty to freeze for use later. Sure, there are lots of great sauces to choose from but damn, I can never say no to bolognese.

 

[sextus the crazy]

The perfect pasta sauce is the one that isn't on my pasta. Because I don't like pasta sauce. Or pasta really.

 

[Atmos Duality]

Garlic sauce, similar to scampi on angel hair pasta.
Preferably with broiled pork or grilled chicken.

For red sauces, spicy italian; no sweet sauce, thick; I hate having to dredge runny sauce off the bottom of a plate or bowl.

 

[likalaruku]

Red sauce = Chunky, very garlicy, not at all sweet, meaty, savory Italian herbs, hints of various Italian cheeses & wine & Worcestershire sauce. Want my recipe?

 

[piinyouri]

Garlic-y, buttery alfredo with mushroom stuffed raviolis.

 

[FireAza]

Coincidentally, I made my first batch of home-made pasta sauce just now! Nothing more than a tin of chopped tomatoes, tomato paste, garlic, onions and mushroom. Was OK, but next time I should probably look at an actual recipe instead of pulling it out of my ass.

 

[MrCollins]

I am appalled that I must be the first to defend the honour of Carbonara. Which is truly the best of pasta sauce's, all of you value your tomato base far too much.

 

[King of Asgaard]

I am appalled that I must be the first to defend the honour of Carbonara. Which is truly the best of pasta sauce's, all of you value your tomato base far too much.

Seconded, you have my fork in this battle!

OT: Either Carbonara or German pasta, leaning more towards the former though.

 

[CorvusFerreum]

Clearly gorgonzola. With a good portion of garlic. Maybe some spinach or broccoli if you are feeling fancing.
But all you really need is a big piece of gorgonzola, some garlic, pepper, salt and a bit of cream.

 

[rofltehcat]

I love both aglia e olio and chunky tomato-basil-garlic sauce. They are both easy to make, too.

Taste-wise, gorgonzola sauce is even better but has an insane amount of calories

But I don't eat much pasta anymore anyways.

 

[octafish]

Why Clemenza Sauce of course!
Followed by a nice cannolo, but leave the gun.

In Spring I love gently fried shallots and asparagus in tonnes of olive oil over fresh pasta with shaved parmesan and cracked pepper. That probably doesn't count as a sauce does it? Either way it is going to be a long Winter.

Ok, finely diced onion, garlic, fresh peeled and de-seeded tomatoes, basil, a little salt a little pepper and a lot of time.

 

[Vegosiux]

I like to wiz around with them, and I don't have a clear favorite. I often add some tuna, garlic and chili are more or less a constant, but sometimes I go for cheese/cream instead. Bolognese works too, but I need to usually spruce it up.

 

[Angie7F]

I always want tomato and chilli and basil. Anything branching from that is good for me.

also cod roe mentaiko pasta in japan.

 

[Talaris]

Not sure if it's a well known recipe, but my Dad used to always make cheese sauce and spinach pasta, topped with chili flakes. Sounds a bit weird I know but trust me it's amazing.

 

[IndomitableSam]

My own:

Sliced zucchini, onions, halved cherry tomatoes (or grape tomatoes), lots of garlic, and a roasted red pepper seasoning in either oil or butter, depending on how healthy I want to be. Cook it all down/brown it up, then add the pasta, mix, let it all cook a little, then serve with the cheese of your choice. Sometimes I'll add in some beef (regular, not ground) or chicken, but I often leave it vegetarian.

... now I'm hungry.

 

[porpoise hork]

I make my own from locally raised organic beef, pork and home grown aquaponics ingredients such as tomatoes, onions, basil, oregano, garlic, and cheeses I get from a local raw dairy farm.

 

[Tropicaz]

I make my own tbh. It's just as easy to make that whilst the pasta is cooking as a sauce rarely takes long at all. Very few chunks that arent meat, when I make it though.