I’m cooking now and the alfredo sauce I have tastes horrible (low-carb crap!!). Can I use Spaghetti sauce instead or do they not mix well (taste-wise)? I guess I can serve it buttered if nothing else works.
Thanks in Advance.
ok!! I’m using the spaghetti sauce!! Thanks so much for your help everyone- and the recipe suggestions are awesome! keep ‘em coming. I can use all the cooking help I can get.
sandra_k- you just answered my question with a question. thats not much help… at least now you can read through the actual answers and find out that, YES, spaghetti sauce goes well with fettuccini.
these guys are my Cooking Heroes. My fam will thank you!
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cal_silver - said
May 1 2011 @ 17:18
whichever pasta + whichever sauce = meal
you can always mix everything up… you’ll never know that maybe it’ll taste fantastic… cooking is all abt trial and error
getmeoutofohio - said
May 1 2011 @ 17:18
yes go ahead I’m sitting in my family restaurant now and cooked many years. Pasta is basically pasta.
inkles1 - said
May 1 2011 @ 17:18
You can use spaghettie sauce on any kind of pasta. Go for it!
Stephanie F - said
May 1 2011 @ 17:18
yes
Strange question... - said
May 1 2011 @ 17:18
You can use any kind of sauce on any kind of pasta. The only thing different about the types of pasta noodles is the shape, not the ingredients.
the_duck_side_of_the_force - said
May 1 2011 @ 17:18
Well, I don’t see why not. It’s still a noodle, albeit with a slightly different consistency. The taste won’t be quite the same as spaghetti, but it should still taste great.
Miracle Max - said
May 1 2011 @ 17:18
absolutely. Go for it. You could even just toss the fettuccini with a little bit of olive oil with a touch of basil, oregano, and garlic. No tomatoe sauce needed.
Jennifer M - said
May 1 2011 @ 17:18
Mix away! mix in a small cup to taste, first. Alfredo sauce + Tomato Sauce = The lovely "Rose Sauce" it’s my =favorite, sweet and slightly creamy
Mason W - said
May 1 2011 @ 17:18
Everything with spagetti sauce tastes good. Do what you want.
Loves Flowers Lady 1012 - said
May 1 2011 @ 17:18
You can use Spaghetti sauce with about any pasta. Pasta is pretty much pasta. Don’t mix it with the Alfredo. It will be awful. Good Luck
Safran86 - said
May 1 2011 @ 17:18
Noodles are noodles.
MOMOFIAN - said
May 1 2011 @ 17:18
olive oil and garlic or brown veggies like peppers mushrooms onions and stewed tomatoes pour over pasta did this last week it was great. or use cottage cheese it will get stringy and melt its good use with butter and dill. let us know what you decide
Tigger - said
May 1 2011 @ 17:18
Certainly! I’ve done it more than once!
beaniefufer - said
May 1 2011 @ 17:18
yep, its just a thick wide flat noodle instead of skinny round, i would brown up some garlic, onions, mushrooms, maybe a bell pepper if ya like it, add some frozen spinach to that store bought spaghetti sauce to liven it up, you can add a splash of white wine, too, to gourmet it up a bit.got a basil plant?? pinch off a few leaves and chop them up and throw them in!! all fast and easy!! good luck!!
sandra k - said
May 1 2011 @ 17:18
i don’t know can you?
Nay - said
May 1 2011 @ 17:18
It really does’nt matter what pasta you chose. Keep in mind with Fettachini Sauce what makes it is Boneless Chicken with some blk pepper cooked until it falls appart topped with either broccoli or spinach.
Pour a laddle of sauce covering the pasta of your choice along with Parm Cheese Sprinkled on the top.
NICK B - said
May 1 2011 @ 17:18
CHICKEN ALFREDO
Prep: 15 min – Cook: 60 min Serves 8
You can vary the taste of this dish by the way you cook and add the chicken. The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, sautéed or grilled until just done, then mixed with the fettucine and sauce at the end. My favorite is chicken grilled on charcoal. Another variation is adding a sprinkling of Parmesan cheese and finishing in the oven (2nd picture).You can also (optionally) add steamed broccoli florets and/or sautéed, diced red pepper. You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.
2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
6 or so leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream or Half and Half (or 1/2 of each)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg
Set the pasta water to boil. In a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. Cook the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. Add the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.
Add pinch of nutmeg, 3 – 4 leaves of sage, salt and pepper to taste. Stir.
Add the cooked chicken and optional ingredients and mix again. Taste for salt. Add a Tablspoon or two of the pasta cooking water if too dry. Add the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.
Turn into a warmed serving bowl, or directly onto warmed plates.
VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown
*************************************************************
Got a couple good ones for you:
** Mark Strausman’s Tomato Sauce **
–Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
–Martha Stewart website (pre-jail)
______________________________…
** Basic Tomato Sauce**
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
–Mario Batali, FoodTV
_____________________________
** Amazing Homemade Spaghetti Sauce **
2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp. dried Italian seasoning
1 Tbsp. salt
1 Tbsp. dried basil
2 tsp. black pepper
1 tsp. dried crushed red pepper
Saute onion and garlic in hot oil in Dutch Oven over medium heat for 10 minutes or until onion is tender.
Stir in diced tomatoes and remaining ingredients.
Bring to a boil, reduce heat, and simmer uncovered, stirring often, 2 hours.
Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don’t forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
******************************************************************
Grandmas spagetti sauce
extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides
Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
******************************…
NICK’S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.
extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
*************************************************************
NICK’S SPAGHETTI SAUCE
olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
************************************************************
Nonni’s Spaghetti Gravy
2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 – 5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes
Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.
You can add meat if you want~this is just a basic sauce (actually Italians call it gravy).
Source(s):
Husband is Italian~This is his mother’s recipe. It is a southern Italian recipe. I hope you like it
****************************************************************
Olive Garden’s Mostaccioli Quattro Formaggio
Source: The Olive Garden
1 cup cooked mostaccioli per person
1/2 teaspoon salad oil per 1 cup pasta
1/2 cup heavy cream per person
Parsley
Parmesan, grated
1/2 cup Quattro Formaggio Mix per person
Quattro Formaggio Mix
2 ounces mozzarella, shredded, per person
1 ounce provolone, shredded, per person
1 ounce Parmesan, grated, per person
1 ounce Romano, grated, per person
Quattro Formaggio Mix: Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
Also, another from an Italian Market in our area that has been around for decades and has a restaurant and does catering/cooking classes. This is real Italian from Italians!
Noodles with Four Cheeses
Source: Claro’s Italian Markets, So. Calif.
1 Lb. Medium-Wide Noodles
7 Tbsp. Butter
4 Tbsp. Flour
3 Tsp. Nutmeg
Dash of white pepper
4 Cups Half- &-Half
1 Cup Chicken Broth
1 Cup Shredded Fontina
1 Cup Shredded Asiago Cheese
2 Cup Crumbled Gorgonzola
1 Cup Freshly Grated Parmegiano
1/4 cup Chopped Fresh Parsley
Melt butter in a large saucepan over medium heat. Mix in flour, nutmeg and pepper. Cook, stirring, until bubbly. Remove pan from heat and gradually whisk in Half- &-Half and chicken broth. Return to heat and cook over med.-high flame, whisking constantly, until smooth and thickened. Add Fontina and Asiago. Stir until melted and sauce is nice and smooth. Stir in Gorgonzola. Keep warm.
Meanwhile: Cook noodles. Drain (do not rinse) and mix with remaining 3 tbsp. butter. Toss with Parmegiano and parsley. Put on large serving platter and pour sauce over all. Sprinkle more Parmegiano on top and serve immediately.
****************************************************************
Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don’t forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
**************************************************************