Settle an argument about pasta and sauce
drummerboy said:
It only makes a difference in whether you think you're a high sophisticate in the art of pasta saucing.
I grew up in NY, so we knew better.
OK, here are my qualifications. My grandfather came from Sicily as a child. He lived in Little Italy, then Hell's Kitchen, then Corona, Queens, then Cambria Heights, Queens. Never I repeat never, was sauce referred to as gravy!
Sigh.
I like sauce ladled on top of naked pasta so I can decide exactly how much sauce goes into each bite. And of course before I started calling it pasta, it was spaghetti or macaroni. And the argument among Italians over which macaroni went best with which sauce is a matter for a whole other thread. Of course Perciatelli must be used for Pasta de San Giuseppe.
dave said:
In Italy, the word for sauce is an Italian word.
ETA: Google Translate translates both sauce and gravy as "salsa" in Italian. So they don't have this argument.
"sugo" (soogo) translates both to gravy and sauce in italian
Morganna said:
I like sauce ladled on top of naked pasta so I can decide exactly how much sauce goes into each bite. And of course before I started calling it pasta, it was spaghetti or macaroni. And the argument among Italians over which macaroni went best with which sauce is a matter for a whole other thread. Of course Perciatelli must be used for Pasta de San Giuseppe.
For me, it depends on if there will be leftover sauce. If I want to save some of the sauce ("gravy?" WTF?) I won't dump it on the pasta enmasse. I'll serve it dish by dish. If there's leftover sauced pasta, what do you do with that?
The_Soulful_Mr_T said:
For me, it depends on if there will be leftover sauce. If I want to save some of the sauce ("gravy?" WTF?) I won't dump it on the pasta enmasse. I'll serve it dish by dish. If there's leftover sauced pasta, what do you do with that?
I'm perfecting the art of cooking with a goal towards not having leftovers, taking small portions of pasta out of the box. The meals are always fresh and I'm not thinking about that pasta in the fridge late at night. Sauce is usually leftover.
It sounds fussy but think about it, we want pasta cooked fresh when we go to a restaurant so why not do the same at home. It's a little pleasure that costs nothing.
Cooking for two or more, if there is leftover pasta, then some sauce and a little olive oil, to keep it from sticking, the rest of the sauce in a separate bowl.
I grew fresh basil, so easy and surprised that my deer don't eat it. Great for pesto, great torn up over a red sauce with crushed red pepper.
Where I grew up gravy was brown. But here, at least among many Italian-Americans, it is red. Who is to say which is or isn't correct. (Live and let live!)
Same thing with how you plate your pasta.
When it comes to food, there's rarely only one right way.
I grew up in Newark in an Italian neighborhood --- On Sunday - they had' macaroni and gravy.'...Every Sunday over to grandma's house - my best friend had me over one Sunday after church and I saw this.!
... Huge pot filled with loads of mixed meat- like sausage, meatballs and other stuff (maybe veal chops) loads of canned tomatoes, water and fresh parmesan cheese -cooked for hours- then served over 'macaroni' (Known in my house as spaghetti or ziti.) Served with homemade wine made in the basement.
I still crave her grandma's home made ravioli,
Not being Italian,. we had canned Hunts tomato sauce and Mueller #9 spaghetti.
shoshannah said:
My husband and I have disagreed for years. Which one is correct?
1. Plate the plain, unsauced pasta, then ladle the sauce on top of each serving.
2. Mix cooked pasta and sauce thoroughly in the pot.
Thank you!!
Well it depends on what type of pasta. The only pasta I plate plain and pour “gravy” over is spaghetti, ravioli and tortellini....Everything else gets the “gravy” mixed inside the pot after the pasta is cooked. All pasta dishes are not created equally.
Jaytee said:
shoshannah said:
My husband and I have disagreed for years. Which one is correct?
1. Plate the plain, unsauced pasta, then ladle the sauce on top of each serving.
2. Mix cooked pasta and sauce thoroughly in the pot.
Thank you!!Well it depends on what type of pasta. The only pasta I plate plain and pour “gravy” over is spaghetti, ravioli and tortellini....Everything else gets the “gravy” mixed inside the pot after the pasta is cooked. All pasta dishes are not created equally.
I'm talking about spaghetti with meat sauce or spaghetti with marinara sauce.
In the UK, well-known for regional dialects and words, there are many names for a bread roll. Depending on your region it could be a bap, a cob, a roll, an oggie or even a bin lid. But nowhere tops the city of Coventry, where it is called a batch - nothing else but a batch - and no one from Birmingham, only 20 miles away, knows what a batch is.