How to cook spaghetti in a pot? Spaghetti with sauce: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A variety of pasta is included in the menu of any family. They are prepared quickly and effortlessly, they can accompany anything - meat, vegetables, fish, poultry. Such products are quite satisfying, and the taste is easy to diversify with seasonings and additional ingredients. It would seem that even a child knows how to cook spaghetti in a saucepan, and can easily cope with such a thing. However, quite often, instead of an appetizing dish, you get something canteen-like, unattractive and capable of only satisfying a brutal hunger, but in no way giving pleasure.

How to cook spaghetti in a pot: general principles

If you follow some binding rules, you will never fail. They are simple and quickly digested to automatism.

1. The most important thing: the spaghetti pot should be tall. Do not forget that this pasta is long, and it is undesirable to break them - the view will not be the same, and the dish will no longer apply to Italian pasta.
2. A lot of water is poured: for every hundred grams of spaghetti - at least a liter.
3. Beforehow to cook spaghetti in a pot, be sure to wait for the water to boil, otherwise they will certainly stick together.
4. Sprinkle the "noodles" gradually and constantly stir until the pasta softens.

If the height of the pan is not enough to immerse the spaghetti all at once, they are laid as far as they fit. After waiting until the immersed part becomes soft, the protruding tips are melted with a spoon.

Tricks of the trade

There is an opinion that pasta must be washed after cooking. However, this action is true mainly in relation to "soft" products. They make real spaghetti from durum wheat, and when cooked properly, they will not stick together without rinsing. However, if you want to douse them with water, in no case do not use cold tap water, otherwise the finished product will become loose. Rinse the pasta with boiling water.

Some cooks say that to cook spaghetti, so as not to stick together, you need to add a tablespoon of vegetable oil to boiling water. The opinion is debatable: such an additive does not give a guarantee, but it can affect the taste of the final dish, especially if you plan to serve some exquisite sauce to the pasta, which does not include oil. But if you wish, you can follow this advice.

When the products are completely immersed in boiling water, the fire must be somewhat reduced, since cooking spaghetti in a pot of rapidly boiling water means that the pasta is boiled outside and hard inside. Yes, and the risk of sticking increases.

Tagliolini

This is how homemade spaghetti is called in Italy. And the real hostess always cooks them herself. The process is simple, but you will need a special pasta machine to get the right shape. Flour is taken in two types: coarse and premium - in a ratio of 1:3. For every 200 grams of flour mixture, one egg is assigned. The flour is sifted in a slide, a crater is made in it, where the required number of eggs is driven in and a little s alt is poured. Knead the dough with a fork in a circular motion. Little by little, half a pile, cold water is poured in (it is impossible to specify its exact volume, it should be used as much as the flour “takes”). The output should be very steep, actually hard, kneaded not to complete smoothness and not tearing dough. It is hidden in a bag and left for half an hour on the table to “rest”. Then the dough is kneaded a little and cut into three pieces. The machine turns on to the maximum so that the layer comes out thick. A piece of dough is passed through it, immediately folded into three layers and again passes through the machine. And so 5-6 times, until the dough is smooth and even. Then the middle number is put, and the dough is again rolled to thinness. At the very end, a nozzle is put on and the desired cut is set. The resulting spaghetti is sprinkled with flour and dried - you can do it right on the table, you can make it faster, in a barely heated oven. And you can start cooking a variety of Italian dishes.

Pasta with pesto sauce

Traditionally served spaghetti withsauce. And their recipes invented an unimaginably huge amount. You can buy ready-made, store-bought, but it's boring and not very tasty. We suggest you try a little and build a gas station yourself. One of the most famous and popular spaghetti sauces is pesto. Fragrant and incredibly tasty, it harmonizes perfectly with pasta. It will require a large bunch of basil - only green, not purple, which is usually offered in the markets. Leaves break off from this spicy herb, we do not need twigs. Two tablespoons of peeled pine nuts are fried a little - dry, without any oil, after which they are put into a blender with basil and three garlic cloves and turn into gruel. This pasta is combined with olive oil (half a cup), s alt and a small piece of grated Parmesan. Spaghetti pesto ready!

Pasta with marinara sauce

Spaghetti with tomatoes just perfectly harmonize. In the summer, fresh tomatoes are taken, in the off-season - tomatoes in their own juice. They will need one and a half kilograms (or four cans of 400 grams). A large onion is chopped as small as possible, a large carrot is rubbed. They are roasted with olive oil. When the vegetables reach half readiness, six chopped cloves of garlic are added to them. There is also basil in the sauce. If you have it in dried form, then pour it along with garlic (a teaspoon). If there is fresh, chopped, put off adding it to the very end (and then take two tablespoons). minutesafter two joint stews, tomatoes mashed with a fork are placed, the juice released from them is poured. The mass is s alted, peppered and sweetened with a spoonful of sugar. When the sauce boils, it should be covered with a lid and left to simmer over low heat for about half an hour. The last step is to puree it with a blender and mix it with the paste.

Spaghetti bolognese

This is another legendary dish. Spaghetti with bolognese sauce is both served in the most expensive restaurants and cooked in poor families. There are a lot of options on this topic. The following seems to us the most attractive. Minced meat is made from equal parts of pork and beef necks and fried until the water stops evaporating. Minced meat is also made from carrots, celery and onions, it should be four times less than meat. When the pan stops steaming, the vegetables are added to the meat, and everything is fried together until the moisture is gone from them. A glass of red wine is poured in and the process is repeated. A glass of milk is poured into an almost ready sauce. When it is absorbed, tomatoes are laid in their own juice (two cans), stewing continues for another ten minutes. S alt and seasonings are poured in, and after five minutes the sauce is poured into portions of spaghetti. The dish is sprinkled with grated cheese (preferably Parmesan) and served.

Cheese sauce

This is an incredibly tasty addition to spaghetti, which is also prepared quickly and easily. Two hundred grams of cheese is rubbed, it turns out especially exquisitely if you mix different soft varieties and adda little "Dorblu" or its analogues. Loose cheeses like Adyghe or feta do not fit at all: the first one will not be able to melt, and the second one will curl up in lumps. A piece of butter is slowly melted in a frying pan. Two tablespoons of flour are poured into it and mixed, and then cheese chips. Stirring continues until everything melts to a state of thick sour cream. Little by little, a glass of milk is poured in in small portions. The next portion is poured only when the previous one is completely connected with the sauce. S alt, pepper and preferred spices are poured. Spicy lovers can add a spoonful of mustard or a couple of crushed garlic cloves. Those who like fragrant gravies can chop spicy fresh herbs into the sauce. Or you can take cream instead of milk, and crushed nuts instead of mustard with garlic.

Mushroom sauce

For spaghetti with any meat, this option will be just perfect. The roast is made from two chopped onions. 300 grams of diced mushrooms (fresh, frozen or sterilized) are poured into it. When the water stops evaporating, the sauce is peppered and s alted. A glass of medium-fat cream is poured. As soon as the sauce boils, it should be removed from the heat, flavored with parsley. Spaghetti should be ready by now.