/p/ - Practical

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Here's some tips and ideas about pasta and sauces made from scratch.
Please don't think that since i'm italian i can make only pasta i know more recipes i will share them lately.

>The basics
Pasta is divided in 2 main categories: the dry one which must be boiled for about 10 minutes or the fresh ones which usually contains eggs, may be stuffed (like ravioli or cappelleti) and requires around 3 minutes to be ready.
Boil the water, add an half table spoon of salt, wait until it boils again and then throw the pasta in the pot.
Do not trust blindly the cooking time reported on the package but taste some samples to be sure to find the exact moment when is "al dente".

>Make sauces from scratch.
Now that you have cooked your pasta you may want to dress it up with something. Here some ideas. Please make them ready BEFORE cooking the pasta.

1. The hospital's pasta aka The Alfredo.
Add a dab of butter and some grated cheese (Parmigiano or Grana) direclty in the dish.
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2. Aglio, Oglio e Peperoncino
Italian guys go-to for a midnight snack or a carbonation before a race.
This is also the base for more elaborated sauces.
In a pan, fry some chopped garlic and chilly pepper for 1 minute: garlic must not burn. I prefer the fresh one but dried flakes can be acceptable.
when pasta is cooked, stir fry it inside the pan with the sauce. A little quantity of cooking water may be added for extra creaminess.
Optional: top with chopped parsley, grated cheese or chilly pepper powder (if you like super spicy).
Format to use: spaghetti

3. Spring pasta
A classic for when tomatoes ripe.
Wash the tomatoes and cut them in small cubes.
Mix them with finely cutted garlic, basil, a pinch of salt and olive oil.
Once the pasta is cooked drain the water but don't remove the pasta from the pot, add the mix and let it cook for 1 minute while stirring.
Put it in a plate and enjoy. Grated cheese or chilly powder may be added.
Format to use: short ones like maccheroncini, fusilli, penne or butterflies.

I wasn't able to find a pic online, sorry.

4. Sausage
A favorite of mine.
In a pan with some olive oil, fry finely chopped onion and sausage.
You will need italian ones like picrel. Remove the skin and press them on the pan with the fork to ensure the cooking.
When the meat is brown and the onion is cooked add a shotglass of brandy or cognac (whisky can be used too but it is a second choice). Reduce the fire and let it cook until the liquid have evaporated.
Add the pasta in the pan and stir fry for 1 minute. A splash of cooking water may be added if it gets too much dry.
Top with grated cheese and enjoy.

Based thread.