If you find yourself always reaching for the same sauces, mix things up and give these non-pasta sauces a try on your ...

While we typically think of a heaping plate of leggy noodles smothered in red sauce and crowned with meatballs when we hear ...

Making spaghetti sauce is an essential skill for any chef ... Even if you can't taste the nutmeg individually, it has a profound effect on the rest of the mix. Many classic Italian tomato sauces use ...

An old fashioned plate of spaghetti can stand on its own two feet, but if you're looking for new ideas to mix things up you ...

Pasta is my favorite thing to eat, and I don't think I'm the only one. As of September, the North American pasta industry is forecast to grow at a rate of 4.1% over the next eight years.

But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.

2. When done, transfer the pasta to a plate and toss with olive oil. 3. Now in a large pan, add butter and olive oil. Let the butter melt and then add onions to cook until they become translucent. Mix ...

Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve. This bolognese sauce can be cooked in ...

add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Make a big batch of ...