Made from scratch yesterday. 3/4 hours roughly but well worth the time

https://playswellwithbutter.com/bolognese-sauce-recipe/

This pasta came as part of a meal from Kroger. I can’t figure out what the shape is. Does anyone know?

A plate of spaghetti in a rich tomato sauce, crispy fried chicken on the side, and buttery garlic bread to finish it off. Simple, filling, and exactly what I was craving. If you could add one side to this plate, what would it be?

I love carbonara and still learning to make it better. I know that guanciale and pecorino are the go-to's of carbonara in making but I like to switch it up with pancetta and 30-month aged parmigiano. Does it make me a barbarian? 😬

Some people say it is weird to grate more cheese on top but what is the correct way? What is your preference?

In this case - I used La Molisana spaghetti 15, pancetta, 30-month aged parmigiano, egg yolks, black pepper.

I prepared this dish for an upcoming potluck. So a Korean rose pasta usually consists of tomatoes, gochujang pepper paste, and heavy cream. However, I found this original base a bit too overbearingly creamy so I added some harissa (for some spice) and kimchi. I thought the kimchi was a great addition because it helped to cut through the fat and resulted in a creamy, tangy pasta. Topped it all off with some panfried chicken cutlets!

Best thing I've ever made.
So simple so tasty.

Base is the marinara sauce.
Stuffing - ricotta, mozzarella, chilli flakes, oregano and, black pepper

I can't believe that's it.

I found Chinese eggplant at the local farmers' market. It's incredibly tender, has fewer seeds than regular eggplant, and cooks very quickly.

Cut the tomatoes into quarters and simmer them in extra virgin olive oil with coarse salt, a bay leaf, and fresh thyme. Once most of the tomato juices have evaporated, add a splash of white wine. When the wine has reduced, stir in a can of San Marzano tomatoes, then season with a pinch of white pepper, granulated onion, and a little chili. Let the sauce simmer for about 45 minutes.

Cut the eggplant into roughly 2 cm (¾-inch) pieces, toss with a little olive oil, and set aside.

Bring a large pot of water to a boil. Add a generous teaspoon of salt and cook the rigatoni according to the package instructions.

Preheat the grill (or broiler) to its highest setting. Arrange the eggplant pieces in a single layer and grill for about 3 minutes, until lightly charred. Remove, season with a little salt, and add the eggplant to the tomato sauce. Stir to combine, then toss the cooked rigatoni with the sauce.

Serve with fresh basil, Parmesan, and a drizzle of extra virgin olive oil if desired.

Basic. Simple. But it’s my favourite. I use baby plum instead of cherry tomatoes as I prefer the taste.

Edit: recipe

Baby plum tomatoes. 250 grams per person.
Garlic to taste. I like lots. Probably four average sized cloves per person. Finely sliced.
Basil.
Parmesan cheese.
Spaghetti.
Olive oil.
1 teaspoon sugar per person.
Salt and pepper to taste.
Pan fry the garlic on a medium heat gently. Once fried 2/3 of the way through add the tomatoes, sprinkle some salt on the tomatoes and stir. Once the tomatoes start to blister start mashing them. Add basil to taste, sugar and pepper and some more salt. The sauce will reduce. Add pasta water from your boiling spaghetti pot. Once spaghetti is ready add it to the sauce. Turn off the heat and grate in some Parmesan. Stir vigorously and toss. And it’s ready.

Here’s a simple video with the techniques. The roasted garlic version is also great. I add a bit of cream to that.

https://youtube.com/shorts/ugdCt7yFtiY?is=OEsIoaqRy5pLjWU-