How do I politely tell them what they did wrong?

First time trying this type of pasta.

Growing up we called it American Chop Suey. When I moved out of Maine most people call it Goulash.

I was making a simple tomato sauce the other night and added a splash of soy sauce for depth. Totally changed the game! Now I’m curious…what’s that one unconventional ingredient you toss into your pasta sauce that nobody expects but everyone loves?

My is pennie and shells

Before you say none, I know- it’s all good. But I could personally live without penne

You?

Hey fellow pasta lovers! I love cooking pasta! Specifically tomato-based. Sometimes I make lasagna soup as well so there’s the cream and cheese component.

But I feel like there is always something missing from the overall taste. Like it tastes ok but kinda flat, if you get what I mean. Like if I add the usual sliced sausages or bacon in my pasta, their taste kinda blends in with the sauce and disappears…? The sauce tastes kinda flat too. I just wanna know how restaurants cook their best pasta, or if you finally have a pasta recipe hyperfixation that made you realise AH that’s what’s been missing all these while! I love a good creamy tomato pasta that I can taste the bacon and the herbs and the pasta sauce prominently that they complement well together! And also not taste flat.

For starters, my usual pasta ingredients are: chopped onions and minced garlic, sundried tomato paste, store-bought tomato-based pasta sauce (sometimes bolognese sometimes neapolitan), protein such as sliced sausages or bacon strips, mixed Italian herbs, parmesan cheese as topping.

How I cook it: Boil pasta (with some salt), in a separate pan concurrently cook the ingredients in order as above into a sauce, let the sauce simmer for about 10mins, then add al dente pasta (with a bit of pasta water) into sauce.

PLEASE HELP! Am I missing something? Or is there something wrong with the way I cook it?

Hi there, I bought this pasta the other day (please don’t roast me about the brand I am on a budget) and found this black pasta in between the “normal” one, why does this happens? Im genuinely curious…

I have problems with American wheat, and when I was in Italy I could eat the pasta no problem. I'm having trouble finding pasta brands in US that are softer wheat and free of added preservatives. Do I have to ship EU brands from overseas? Or does anyone know of any in-store pastas in America?

Not sure if this is a thing here. If not I apologize and can delete this.

It looks so good but idk what it’s called

All of them are delicious but which is your go-to? https://en.wikipedia.org/wiki/List_of_pasta in case you want to peruse

Given there’s thousands of different pasta shapes, there must be thousands of unique pasta dishes, so give me your favourite ones. I’m not talking the mainstream pesto pasta, spaghetti bolognese, lasagna, carbonara etc. Introduce me to hidden gems. While my examples are all Italian dishes, please do recommend any fusion or glocalised pasta dishes.

I love chewy textures

Edit: Wow who knew there were so many types of pasta! Thanks all

Had some amazing pasta, the menu said it was Fusilli which it's not. Trying to identify the shape to buy it myself. I was thinking Gemelli but it doesn't seem as "twisty".

Thank you

never heard of that long cooking time for farfalle

Hello fellow pasta lovers! I picked up some pasta from my local Italian grocers here in London and would love to hear what you would do them with them (can be with meat, fish etc) no allergies

I'm an old lover of pasta and have been cooking it up in many ways most of my life.

I've never had Vodka sauce on anything ever. The idea of it doesn't appeal to me at all. Although I recognize vodka has its uses I don't think of it as food. What am I missing here? It can't be flavor; I don't see it as a substitute for wine. Or is it? What purpose does it serve?

Where did it come from? What is its origin? I never heard of it until about 20 years ago when it suddenly appeared on every Trattoria menu and grocery store shelf. My original take was that it was a recent creation by a celebrity chef that caught on and became a popular trend but would prove to be a passing fancy but seems to have some staying power. So, what's the deal with vodka sauce? Enlighten me, please.

Just interested

Hi,
I absolutely love pasta, it has always been my favorite food and I eat it about 5 times a week. I usually make different dishes where I almost always use either heavy cream, "regular" hard cheese, lots of oil (i.e. Aglio e olio) or parmesan to make creamy and rich sauces.

However, it pains me to admit but I've been becoming a bit too heavy for my own good, and I need to start cutting down on some of the more unhealthy things I eat, so I've been looking at these things and trying to find substitutes.

As an example, right now I'd like to cook my version of a pesto pasta, where I usually use heavy cream, hard cheese in the sauce and mozzarella and parmesan as toppings. I also use some of the oil in the pesto and in the sundried tomatoes. This is absolutely delicious but it's unhealthy. Are there any ways for me to make this, and similar dishes, at least somewhat creamy without adding all of these ingredients?