thefoodlessprocessed

Fresh egg and flour pasta and commercial pasta made with durum (hard) wheat semolina interact differently with a sauce. Fresh pasta absorbs a sauce, taking on its flavours and characteristics. The same sauce will coat a commercial semolina pasta without being absorbed.

For this reason, a simple sauce of few ingredients is especially suited to fresh pasta. The sauce does not seem overly thin relative to the amount of pasta since the pasta is not so distinct from the sauce.

The two sauces described below differ only in the type of wine used to make them. Adding a dry Marsala gives the sauce a more pronounced flavour than the one made with white wine. The slight alterations adapt the sauce to accompany a main course of strong character like Scaloppine Cacciatore, or a simpler one like Scaloppine Cordon Bleu.

These links will take you to discussions of less-processed options for both the sauce and pasta ingredients: Butter, Crushed Red Chilli Flakes, Olive Oil, Parmesan, Flour, Parsley.

These sauces may be used with a commercial pasta. For those who are interested in a less processed option for packaged, dried pasta, follow this link: Dried Pasta.

How to make fresh spaghetti pasta is described in this post: Fresh Pasta for Spaghetti, Fettuccine and Lasagne.

Equipment for Making the Sauce and Mixing with the Spaghetti

• a Heavy Bottomed Pot of about 5-quart capacity or a large Sauté Pan, with a Lid. thefoodlessprocessed uses an Oval Enameled Cast Iron Dutch Oven of a 5.5 quart (about 6.25 liter) capacity.
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. This is especially useful when cooking in enameled cast iron, which should be used only over a low flame. Some versions may be used on a smooth-top burner.

Ingredients

• 1 recipe of cooked Fresh Spaghetti Pasta (See below. Cook the pasta after making the sauce.)
• 1/4 cup of Extra-Virgin Olive Oil (about 60 ml)
• 5 Tablespoons of Salted Butter
• 4 Cloves of Garlic, minced
• 1 teaspoon of Crushed Red Chilli Flakes
• 1/2 teaspoon of Coarse Ground Black Pepper
• 1/2 cup of Imported Italian Dry Marsala or Dry White Wine (about 120 ml)
• 1/2 cup Grated Parmigiano Reggiano PDO (45 to 50 g)
• about 1/8 cup of Fresh Parsley, chopped. (about 2 g)

Making the Sauce

• In the pot, heat together the olive oil and butter until the butter is melted.
• Add the minced garlic and sauté until the edges of the garlic begin to brown.
• Add the red chilli flakes. Stir to combine them with the garlic.
• Pour in the Marsala or white wine and cook for about 30 seconds, stirring.
• Add the black pepper. Stir, turn off the heat and cover.

Equipment for Cooking Pasta

• a Large Pot (8 quarts/7.5 liters or thereabout) and Lid
• a Colander

Cooking Spaghetti Pasta

• Bring to a boil enough water in the pot to hold the pasta comfortably in a loose tangle as it cooks.
• Add the pasta. Adjust the heat for a steady, but not vigorous boil.
• For pasta that is somewhat softer than al dente, cook for 6 minutes.
• Drain the spaghetti in the colander.

Mixing the Sauce with the Spaghetti

• Reheat the sauce.
• Add the cooked pasta to the sauce and lightly mix them together.
• Add the Parmesan and parsley. Toss lightly and serve.